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Easy Whipped Feta Dip with Roasted Pumpkin and Honey

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This easy whipped feta dip with roasted pumpkin and honey is the perfect last-minute appetizer that looks like you spent all day in the kitchen. It’s creamy, sweet, salty, and comes together in under 30 minutes.

Ingredients

Scale
  • 1 small sugar pumpkin or butternut squash (about 2 cups, cubed)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 8 ounces feta cheese (block, not crumbled)
  • 4 ounces cream cheese, softened
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 small clove garlic, minced
  • 2 tablespoons honey
  • 1 tablespoon pumpkin seeds (pepitas), toasted
  • Fresh thyme or rosemary (optional)
  • Warm pita bread, crackers, or crudités for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the pumpkin: Cut the sugar pumpkin in half, scoop out seeds and stringy bits, peel the skin, and cut the flesh into ½-inch cubes (about 2 cups).
  3. Toss the pumpkin cubes with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and smoked paprika if using. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and golden brown. Let cool slightly.
  4. While the pumpkin roasts, let the feta and cream cheese sit at room temperature for about 15 minutes to soften.
  5. In a food processor, combine the room-temperature feta, softened cream cheese, 2 tablespoons olive oil, 1 tablespoon lemon juice, and minced garlic. Pulse to break up, then process continuously for about 2 minutes, scraping down the sides halfway, until smooth and creamy.
  6. Add the slightly cooled roasted pumpkin to the food processor. Pulse to incorporate, then process for another 30 seconds until fully integrated, leaving a few tiny chunks if desired. Taste and adjust salt or lemon juice.
  7. In a small dry skillet over medium heat, toast the pumpkin seeds for 2-3 minutes until they start to pop and smell nutty. Remove from pan immediately.
  8. Transfer the whipped feta dip to a serving bowl. Create a well in the center with the back of a spoon. Drizzle honey into the well and over the top. Sprinkle with toasted pumpkin seeds and fresh thyme if using. Serve immediately with warm pita, crackers, or vegetables.

Notes

Don’t skip the room temperature step for the feta and cream cheese—cold feta will result in a grainy dip. Roast the pumpkin until it’s caramelized for the best sweetness. Use block feta stored in brine, not pre-crumbled. This dip can be made ahead and stored in the fridge for up to 4 days; let it come to room temperature before serving and add honey and pumpkin seeds fresh.

Nutrition

Keywords: whipped feta dip, roasted pumpkin dip, easy appetizer, fall recipe, party dip, feta cheese dip, honey feta dip

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