Pumpkin feta dip
This warm and flavourful pumpkin and feta dip by Yesenia Consoli of Apron and Whisk brings the essence of autumn to your table. Featuring tender roasted pumpkin, creamy feta, and a touch of Greek yogurt, it's balanced with aromatic spices and topped with pomegranate, walnuts, and fresh herbs
Ingredients
- 250g pumpkin roasted
- 200g crumbled feta cheese
- 80ml greek yogurt
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp lemon juice
- 1/2 tsp cumin
- 1/2 tsp chili flakes
- salt and pepper to taste
Toppings
- Pomegranate
- Walnuts
- Fresh herbs
- Thyme
- Honey
Method
- To a food processor, add the pumpkin, feta, olive oil, garlic, spices and lemon juice. Blend together until smooth.
- Season with salt and pepper, to taste. Place the dip in an airtight container.
- Store the dip in the fridge for at least 30 minutes.
- When ready to serve, transfer the dip into a shallow bowl and swirl the top with a spoon. Finish it off with a drizzle of honey, chili flakes, nuts, seeds, pomegranate and some thyme sprigs. Serve with some crackers or vegetables. Enjoy!
