Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup feta cheese, crumbled
- 4 oz cream cheese, softened
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 tablespoon fresh thyme leaves (optional, for garnish)
- 1/4 cup chopped pecans or walnuts (optional, for garnish)
Instructions:
- Blend the base: In a food processor or high-powered blender, combine the pumpkin puree, feta cheese, and cream cheese. Blend until smooth and creamy.
- Add the seasonings: Add olive oil, honey, garlic powder, cinnamon, nutmeg, salt, and pepper to the mixture. Continue blending until everything is well combined and the dip is creamy and fluffy.
- Taste and adjust: Taste the dip and adjust the seasoning to your liking. If you want it a little sweeter, add more honey; if you prefer more savory notes, add a little more garlic or a pinch of salt.
- Chill (optional): For best flavor, refrigerate the dip for at least 30 minutes before serving, but it can be served immediately if you’re in a hurry.
- Serve: Transfer the dip to a serving bowl. Garnish with fresh thyme leaves and chopped nuts, if using. Serve with crackers, pita chips, or fresh vegetable sticks (like cucumber, carrots, and bell peppers).
Tips:
- For a smoother dip: If you want the dip extra smooth, you can blend it a bit longer, or even add a splash of milk or cream to loosen it up.
- Extra flavor boost: Try adding a teaspoon of balsamic vinegar or a dash of smoked paprika for a depth of flavor.
- Make it vegan: Use a plant-based cream cheese and swap feta for a vegan feta or nutritional yeast for a dairy-free version.
Nutrition (per serving, based on 8 servings):
- Calories: 130-150
- Protein: 5g
- Carbs: 9g
- Fat: 10g
- Fiber: 1g
- Sugar: 5g
