I love how this dip brings together the tangy bite of feta cheese with the smooth, slightly sweet flavor of pumpkin purée—making it a perfect dish for fall gatherings or relaxed nights at home. It’s creamy, savory, and spiced just right, and I can have it ready in minutes. Pumpkin Whipped Feta Dip

Why You’ll Love This Recipe

I like how effortlessly this dip comes together, and yet it tastes like something much more involved. The combination of salty feta and earthy pumpkin makes every bite unique. It’s a great addition to an appetizer table, works well as a spread, and even doubles as a snack I can keep in the fridge. Plus, it’s naturally gluten-free and full of flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces feta cheese, crumbled
1 cup pumpkin purée (plain, not pumpkin pie filling)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon maple syrup (optional, for a touch of sweetness)
Fresh herbs for garnish (such as thyme or rosemary)
Pita chips or fresh vegetables for serving

Directions

I add the crumbled feta, pumpkin purée, garlic powder, onion powder, cinnamon, nutmeg, salt, and pepper to a mixing bowl.
Using a hand mixer or food processor, I blend the mixture until it becomes smooth and creamy.
While mixing, I drizzle in the olive oil gradually to create a silky texture.
If I want a little sweetness, I stir in the maple syrup at this point.
I transfer the dip into a bowl, cover it, and refrigerate for at least 30 minutes so the flavors meld.
Before serving, I garnish with fresh herbs and serve it alongside pita chips or vegetables.

Servings and timing

Servings: Makes about 8 servings
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

I like to add a pinch of cayenne or red pepper flakes for some heat.
Swapping garlic powder with a clove of roasted garlic adds depth.
For a more complex flavor, I sometimes add a splash of balsamic vinegar.
Chopped walnuts or pecans sprinkled on top give a nice crunch.
If I’m out of feta, I’ve used a mix of cream cheese and goat cheese as a creamy substitute.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days.
This dip can be frozen for up to 3 months, though I like to stir it well after thawing.
If I prefer it warm, I microwave it in 30-second bursts or heat it gently on the stove until warmed through.

FAQs

What does pumpkin whipped feta dip taste like?

It has a rich, creamy texture with a savory, tangy flavor from the feta, balanced by the smooth earthiness of pumpkin and a hint of warm spice.

Can I make this ahead of time?

Yes, and I actually prefer it that way. Letting it chill for a few hours enhances the flavor and consistency.

Can I use a different cheese instead of feta?

Definitely. I’ve had great results using goat cheese or cream cheese. Just expect a slightly milder taste.

Is this dip good for parties?

It’s perfect for parties. I serve it with a variety of dippers—like pita chips, carrots, and sliced cucumbers—and it always disappears fast.

Can I use fresh pumpkin instead of canned?

Yes, I’ve used roasted and puréed pumpkin before, and it works well. I just make sure it’s smooth and not too watery.

Conclusion

This pumpkin whipped feta dip has become one of my favorite seasonal recipes. It’s simple to make, full of bold flavor, and always a crowd-pleaser. I love how versatile it is—whether I’m snacking, entertaining, or just craving something creamy and savory. Once I tried it, it quickly earned a spot in my regular fall rotation.

Pumpkin Whipped Feta Dip