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Whipped Feta:

8 oz block feta cheese, drained (220 g)

1/4 cup plain Greek yogurt (full-fat preferred)

1 cup canned pumpkin puree (unsweetened)

1–2 Tbsp honey (plus more for serving)

1 tsp dried thyme (or 2 tsp fresh thyme)

Freshly cracked black pepper

Toppings:

Fresh thyme

Chopped walnuts (optional, raw or toasted)

Extra honey drizzle

For Serving:

Crusty toasted bread (sourdough or baguette)

Quality crackers

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1. Make whipped feta: Add feta cheese and Greek yogurt to food processor. Blend until completely smooth, scraping sides as needed.

2. Add pumpkin and flavorings: Add pumpkin puree, honey (to taste), thyme, and cracked black pepper. Blend again until smooth and fully combined.

3. Chill: Transfer to refrigerator, cover, and chill 30–60 minutes to firm and develop flavors.

4. Serve: Place in serving bowl. Garnish with walnuts, fresh thyme, honey drizzle, and pepper. Serve with toasted bread or crackers.

Use block feta in brine, not crumbles, for best creamy texture.

Sheep’s milk feta provides the best flavor.

Chill time is essential for consistency.

Make ahead: Can be prepared up to 24 hours in advance.

Fresh thyme is preferred over dried for brighter flavor.

Leftovers: Store refrigerated up to 3–4 days.