π About This Recipe
This sophisticated dip transforms humble pumpkin puree into a velvety, savory masterpiece that bridges the gap between autumn comfort and Mediterranean flair. By whipping earthy pumpkin with tangy feta and caramelized roasted garlic, we create a complex flavor profile that is both smoky and bright. It is the ultimate seasonal appetizer, guaranteed to be the centerpiece of any harvest gathering or elegant cocktail hour.
π₯ Ingredients
The Flavor Base
- 1 whole head Garlic (top sliced off to expose cloves)
- 2 tablespoons Olive Oil (extra virgin, for roasting garlic)
The Dip Body
- 15 ounces Pumpkin Puree (pure pumpkin, not pie filling)
- 6 ounces Feta Cheese (high-quality Greek feta in brine, crumbled)
- 1/2 cup Greek Yogurt (full fat for maximum creaminess)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Maple Syrup (grade A dark for depth)
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 1/4 teaspoon Smoked Paprika (for a hint of woodsmoke)
- 1/2 teaspoon Kosher Salt (adjust to taste based on feta saltiness)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish and Finish
- 2 tablespoons Pepitas (roasted and salted pumpkin seeds)
- 2 sprigs Fresh Thyme (leaves stripped)
- 1 teaspoon Chili Oil (optional for a spicy kick)
- 2 tablespoons Pomegranate Arils (for a pop of color and sweetness)
π¨βπ³ Instructions
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1
Preheat your oven to 400Β°F (200Β°C). Prepare a small piece of aluminum foil for the garlic.
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2
Place the head of garlic on the foil, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Wrap tightly and roast for 35-40 minutes until the cloves are golden and buttery soft.
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3
Once the garlic is roasted, remove from the oven and let it cool until safe to handle. Squeeze the softened cloves out of their skins into a small bowl and mash into a smooth paste.
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4
In a food processor or high-speed blender, combine the crumbled feta cheese and Greek yogurt.
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5
Process the feta and yogurt for 1-2 minutes until the mixture is completely smooth and aerated, scraping down the sides as necessary.
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6
Add the pumpkin puree, the mashed roasted garlic paste, lemon juice, and maple syrup to the processor.
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7
Season the mixture with cumin, smoked paprika, salt, and black pepper.
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8
Pulse several times to integrate, then process on high for 30 seconds until the dip is light and fluffy.
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9
Taste the dip. If it needs more acidity, add a drop more lemon; if it's too thick, add a teaspoon of olive oil or water.
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10
Transfer the dip to a shallow serving bowl. Use the back of a spoon to create decorative swirls and 'wells' on the surface.
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11
In a small dry skillet over medium heat, lightly toast the pepitas for 2-3 minutes until they become fragrant and start to pop.
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12
Drizzle the remaining olive oil (or chili oil) over the top of the dip, filling the swirls.
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13
Scatter the toasted pepitas, fresh thyme leaves, and pomegranate arils over the top for a beautiful, festive finish.
π‘ Chef's Tips
Always use block feta and crumble it yourself; pre-crumbled feta is coated in anti-caking agents that prevent a smooth whip. If your pumpkin puree feels very watery, strain it through a cheesecloth for 10 minutes before using to ensure a thick dip. For a deeper flavor, you can roast your own sugar pie pumpkin instead of using canned, just ensure it is blended until perfectly smooth. Don't skip the roasted garlic; it provides a mellow sweetness that raw garlic cannot replicate. Make this a day ahead to allow the flavors to meld, but add the garnishes just before serving to keep the pepitas crunchy.
π½οΈ Serving Suggestions
Serve warm with toasted pita triangles or crusty sourdough baguette slices. Pair with crisp seasonal vegetables like sliced Honeycrisp apples, fennel wedges, and rainbow carrots. This dip works beautifully as a spread on a turkey or roasted vegetable sandwich. Accompany with a glass of chilled, oaked Chardonnay or a dry hard cider to complement the earthy pumpkin. Include it as the center of a harvest-themed charcuterie board with walnuts, dried figs, and sharp cheddar.