Description
A creamy and flavorful Pumpkin Whipped Feta Dip topped with crispy fried sage leaves. This savory spread combines the earthiness of pumpkin, the tang of feta cheese, and a hint of garlic, finished with crispy sage for a perfect appetizer or snack.
Ingredients
Scale
Dip Ingredients
- 1 cup canned pumpkin puree
- 1 cup crumbled feta cheese
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
Topping
- 2 tbsp olive oil (for frying)
- 10 fresh sage leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for any accompanying toasts or for keeping the dip warm if desired.
- Mix Dip Ingredients: In a mixing bowl, combine the pumpkin puree, crumbled feta cheese, Greek yogurt, 2 tablespoons of olive oil, and garlic powder. Blend these ingredients together until the mixture is smooth and creamy.
- Season Dip: Add salt and pepper to taste, mixing well to ensure the flavors are balanced according to your preference.
- Fry Sage Leaves: Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, carefully add the fresh sage leaves and fry them until they turn crispy, approximately 2 to 3 minutes. Remove and drain them on paper towels to remove excess oil.
- Assemble Dip: Transfer the whipped pumpkin feta dip to a serving bowl. Gently place the crispy sage leaves on top for an aromatic garnish and added crunch.
- Serve: Serve the dip immediately with toasted bread, crackers, or your favorite dipping accompaniments for a delicious and festive treat.
Notes
- You can use fresh or canned pumpkin puree, but ensure it is plain without added spices or sugar.
- Adjust the amount of garlic powder based on your taste preference.
- To make this dip vegetarian, ensure the feta cheese is made with vegetarian rennet.
- For a smoother texture, blend the dip with a food processor instead of mixing by hand.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 2 days.
