Thanksgiving Appetizer

Thanksgiving Whipped Pumpkin Feta Dip

Creamy, tangy feta whipped with earthy pumpkin and a hit of honey, then topped with toasted walnuts, fresh rosemary, and a drizzle more honey. It takes five minutes in a food processor and can be made entirely ahead — the kind of appetizer that looks like you tried harder than you did.

Serves 8 · 5 min active · no cook

Made by Leslie Stokes

Ingredients

Ingredients:

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•   8 oz feta cheese
•   .33 cup plain Greek yogurt
•   1 can pumpkin puree
•   2 tbsp honey
•   fresh thyme leaves
•   4 tbsp chopped walnuts
•   Fresh rosemary

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Pre-crumbled feta blends more easily than a block, though either works — just crumble a block by hand first. Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Toast the walnuts in a dry skillet for a few minutes to wake up their flavour if you’re not using candied ones.

Directions

Blend the base

1. Whip the feta and yogurt: Add 8 oz crumbled feta cheese and ⅓ cup plain Greek yogurt to the bowl of a food processor. Blend for 1–2 minutes, scraping down the sides once, until the mixture is completely smooth and creamy with no visible lumps.
2. Add the pumpkin and seasonings: Add 1 cup pumpkin puree, 2 Tbsp honey, 1 tsp fresh thyme leaves, and a pinch of salt and black pepper. Blend again until everything is fully incorporated and the dip is silky and uniform.
3. Taste and adjust: Taste the dip and add more salt if it needs brightness, or another drizzle of honey if the feta is particularly sharp. The balance should land somewhere between tangy and lightly sweet.

Plate and top

1. Swirl: Transfer the whipped feta to a shallow serving bowl and use the back of a spoon to drag a swirl across the surface — it catches the honey and toppings and makes the dip look finished rather than just scooped.
2. Add the toppings: Drizzle generously with more honey, then scatter over ¼ cup chopped walnuts or pecans and a pinch of chopped fresh rosemary. Finish with a light crack of black pepper.
3. Serve: Serve immediately with crackers, pita chips, or fresh vegetables like cucumber rounds, bell pepper strips, and carrot sticks.

Make-ahead: The whipped feta base can be blended and refrigerated up to 2 days ahead. Hold off on the toppings until just before serving so the walnuts stay crisp and the honey doesn’t soak in. Bring it out of the fridge 15 minutes before serving so it spreads easily.