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Best Whipped Feta Dip with Roasted Pumpkin (Easy & Crowd-Pleasing)

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This Whipped Feta Dip with Roasted Pumpkin is the perfect balance of salty and sweet, creamy and crunchy. It’s an easy, crowd-pleasing appetizer that comes together in about 35 minutes and is naturally gluten-free and vegetarian.

Ingredients

Scale
  • 1 small sugar pumpkin or butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 8 ounces block feta cheese, drained and patted dry
  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 small clove garlic, minced or grated
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons toasted pumpkin seeds (pepitas)
  • Fresh thyme or rosemary for garnish
  • Crackers, crostini, or vegetable sticks for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the pumpkin: Peel and cut into ½-inch cubes. Toss with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika.
  3. Spread pumpkin in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  4. While pumpkin roasts, make the whipped feta: In a food processor, combine feta, cream cheese, Greek yogurt, 1 tablespoon olive oil, garlic, and lemon juice. Pulse to break up, then process for about 2 minutes until smooth and creamy, scraping down sides halfway through.
  5. Taste and adjust seasoning if needed.
  6. Assemble the dip: Spread whipped feta into a serving dish. Top with roasted pumpkin cubes. Drizzle with honey, sprinkle with red pepper flakes and toasted pumpkin seeds, and garnish with fresh thyme.
  7. Serve immediately or refrigerate. Best served at room temperature.

Notes

For best results, use block feta in brine, not pre-crumbled. Let feta and cream cheese come to room temperature before whipping. Don’t overprocess the feta (2 minutes is ideal). The dip is even better the next day as flavors meld. For a dairy-free version, use dairy-free feta and cream cheese.

Nutrition

Keywords: whipped feta dip, roasted pumpkin, fall appetizer, easy dip, crowd-pleasing, gluten-free, vegetarian

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