Description
Velvety whipped feta swirls with caramelized pumpkin, kissed by garlic and black pepper. A honey drizzle and fresh thyme leaves add sweet, herby notes to every irresistible bite.
Ingredients
- 200 g pumpkin peeled and diced
- 1 tbsp olive oil
- 150 g feta cheese
- 50 g cream cheese
- 2 tbsp honey
- 1 tbsp fresh thyme leaves
- 1 clove garlic
- 1 pinch black pepper
Instructions
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Toss the diced pumpkin with olive oil and black pepper then spread evenly on the baking sheet and roast for 20 minutes until tender.
- Allow the roasted pumpkin to cool slightly, then transfer to a food processor with feta cheese, cream cheese and garlic.
- Blend until smooth and fluffy, scraping down the sides as needed.
- Spoon the whipped feta into a serving bowl, drizzle with honey and scatter fresh thyme leaves on top.
- Serve immediately with warm bread, pita or crackers.
Notes
- Use fresh thyme for the brightest herb aroma
- Adjust the honey to taste for more or less sweetness
- Substitute goat cheese for cream cheese for a tangier dip
- Store any leftovers in an airtight container in the refrigerator for up to 2 days