Pumpkin Whipped Feta

An effortless appetizer for crisp nights and cozy dinners. Creamy feta meets warm pumpkin for a modern fall twist.

Ingredients

• 1 block feta (about 8 oz), drained

• ½ cup pumpkin purée

• ½ cup Greek yogurt (full-fat is best)

• 2–3 Tbsp olive oil

• 1 small garlic clove, grated or minced

• Juice of ½ lemon

• Salt & black pepper to taste

• Optional: touch of honey for serving

• Toppings: thyme, slivered almonds, pomegranate seeds

• To serve: baguette crostini

Instructions

• Make the crostini.
  Slice a baguette, drizzle with olive oil, and bake until toasted and golden. Set aside.

• Blend the base.
  Add feta, pumpkin purée, Greek yogurt, garlic, olive oil, and lemon juice to a food processor.
  Blend until fluffy and smooth, scraping down the sides as needed.

• Season.
  Add salt and black pepper to taste. Blend again until fully combined.

• Serve.
  Spoon into a shallow bowl. Top with thyme, slivered almonds, and pomegranate seeds.

• Chill.
  Refrigerate for 20–40 minutes (or until you’re ready to serve). The flavors settle and it firms up slightly.

• Finish.
  Drizzle with honey right before serving and pair with the toasted baguette crostini.