Description
A creamy, tangy dip made with roasted pumpkin and feta, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree (freshly roasted or canned)
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs (thyme or rosemary)
- Salt and pepper to taste
- Optional spices: smoked paprika or cayenne
Instructions
- If using fresh pumpkin, preheat your oven to 400°F (200°C). Cut the pumpkin in half, seed it, and roast it for 25-30 minutes until fork-tender. Allow it to cool, then scoop the flesh into a bowl.
- In a mixing bowl, combine the pumpkin, crumbled feta, minced garlic, lemon juice, and olive oil. Blend until smooth using a hand mixer or food processor.
- Stir in the herbs, salt, pepper, and any additional spices. Taste and adjust seasoning as needed.
- Chill the dip in the refrigerator for at least one hour before serving to blend flavors.
- Serve with dippers like fresh vegetables, bread, or pita chips, garnished with extra herbs if desired.
Notes
For a thicker dip, reduce olive oil; for a creamier dip, add a tablespoon of yogurt. Great served with a variety of dippers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pumpkin dip, feta dip, fall appetizer, creamy dip, savory spread