Pumpkin Whipped Feta with Hot Honey + Thyme
A YUMMY autumn appetizer idea! Super quick and easy to WHIP up! Best served with fresh Rustic Oven sourdough!
Ingredients
- 8 oz block of feta cheese, drained
- 1 cup roasted pumpkin puree
- 1/4 cup whole milk plain Greek yogurt
- 1 Tbsp Stock Market Rosemary Extra Virgin Olive Oil
- 1-2 Tbsp Mike’s Hot Honey, plus more for drizzling
- 1 teaspoon fresh thyme leaves, plus another sprig for garnish
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- 1/4 cup walnuts, chopped & roasted
- Rustic Oven Sourdough loaf, sliced, for serving
Directions
Break the block of feta cheese into chunks and add to a food processor. Pulse a few times to break it down. Add the pumpkin puree, whole milk plain Greek yogurt, and Stock Market Rosemary Extra Virgin Olive Oil to the food processor. Blend until the mixture starts to become smooth (scrape down the sides as needed).
Add 1 Tbsp of Mike’s Hot Honey, fresh thyme leaves, and a few cracks of Jacobsen’s freshly ground black pepper. Blend again until completely smooth and creamy (about 3 minutes). Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld and the dip to firm up slightly.
Before serving, bring the dip to room temperature for about 15 minutes. Top with chopped walnuts, an additional drizzle of Mike’s Hot Honey, and fresh thyme sprigs. Serve with Rustic Oven sourdough.
Enjoy!
