Approx. 8 oz block of feta cheese, drained from brine (around 220 grams)

1/4 cup plain Greek yogurt (use a higher fat option for less tartness)

1 cup canned pumpkin puree (unsweetened)

1–2 Tbsp honey (plus more, to serve)

1 tsp dried thyme (or 2 tsp fresh thyme)

Black pepper (freshly cracked)

Fresh thyme (can use dried, if needed)

Chopped walnuts (optional; raw or toasted)

Extra honey drizzle

Crusty, toasted bread (like sourdough or baguette)

Crackers

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Make the whipped feta by adding the feta cheese and Greek yogurt to a food processor. Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed.
Add pumpkin puree, 1 or 2 tablespoons of honey (depending on desired sweetness), thyme, and a few cracks of black pepper to the food processor. Blend again until all ingredients are well combined.
Transfer the whipped feta to the fridge and chill (covered) for 30-60 minutes. This is necessary to firm up the dip and improve its consistency.
When you’re ready to serve, transfer the whipped feta to a large bowl. Garnish with a handful of chopped walnuts (optional), a generous sprinkle of fresh thyme, an extra drizzle of honey, and more pepper.
Serve with crusty toasted bread or crackers for dipping. Enjoy!

If you prefer a sweeter dip, increase the amount of honey to taste. You can drizzle extra honey over the top before serving for a sweet finishing touch.
While thyme is a key ingredient, you can experiment with other herbs like rosemary or sage for a different flavor profile.
For a vegan version, swap out the feta cheese with a vegan feta and use a non-dairy yogurt alternative.
If you prefer a warm dip, you can microwave it for a few seconds, but it’s recommended to serve it chilled for the best texture.
Store leftovers in an airtight container in the fridge for up to 3 days.