Baked Whipped Feta and Pumpkin Spinach Dip Recipe

Introduction

This baked whipped feta and pumpkin spinach dip is a creamy, savory treat perfect for cozy gatherings. Blending tangy feta with smooth pumpkin and fresh spinach, it offers a delicious balance of flavors that’s warm and inviting. Easy to prepare and bake, it’s sure to be a memorable appetizer.

Ingredients

• 8 oz feta cheese (block, not crumbled – creamier when baked)
• 4 oz cream cheese (or Greek yogurt for lighter)
• 2/3 cup pumpkin puree (leftover is perfect)
• 2 tbsp olive oil
• 2 garlic cloves
• 1 tsp white miso paste
• 1/4 tsp smoked paprika (gives a savory balance)
• 1/4 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• 1 1/2 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella or fontina (for melty top)
• Drizzle of honey on top (optional, for contrast)

Instructions

1. Step 1: In a food processor, whip together the feta, cream cheese (or Greek yogurt), pumpkin puree, olive oil, garlic, white miso paste, smoked paprika, red pepper flakes (if using), salt, and pepper until smooth and fluffy.
2. Step 2: Stir in the chopped spinach to distribute it evenly throughout the mixture.
3. Step 3: Spread the mixture into a small oven-safe dish. Sprinkle the shredded mozzarella or fontina evenly over the top.
4. Step 4: Bake at 375°F (190°C) for about 22 minutes, or until the dip is hot, bubbly, and golden on top.
5. Step 5: Remove from the oven and, if desired, drizzle lightly with honey or maple syrup and sprinkle with extra red pepper flakes or fresh thyme before serving.

Tips & Variations

• For a lighter version, substitute Greek yogurt for cream cheese while maintaining creaminess.
• Add a pinch of nutmeg to the dip for a warm, autumnal twist.
• Use kale or Swiss chard instead of spinach for a different texture and flavor.
• Serve warm with toasted baguette slices, crackers, or raw veggies for dipping.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The texture may be slightly firmer after refrigeration, so stirring before serving helps regain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture in advance and refrigerate it before baking. Bring it to room temperature for about 20 minutes before baking to ensure even cooking.

What can I use if I don’t have miso paste?

If you don’t have white miso paste, you can substitute with a small amount of soy sauce or leave it out. The dip will still be flavorful but miss some of the umami depth miso provides.

Baked Whipped Feta and Pumpkin Spinach Dip Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

This Baked Whipped Feta and Pumpkin Spinach Dip is a creamy, flavorful appetizer perfect for fall or any cozy gathering. Combining tangy feta, smooth pumpkin puree, and fresh spinach, it’s whipped to a fluffy texture, topped with melty cheese, and baked until golden and bubbly. A drizzle of honey adds a subtle sweet contrast, balancing the savory spices beautifully.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: Approximately 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 8 oz feta cheese (block, not crumbled – creamier when baked)
• 4 oz cream cheese (or Greek yogurt for a lighter option)
• 2/3 cup pumpkin puree (leftover pumpkin puree works well)
• 2 tbsp olive oil
• 2 garlic cloves
• 1 tsp white miso paste
• 1/4 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste

Add-ins and Topping

• 1 and 1/2 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella or fontina cheese (for melty top)
• Drizzle of honey on top (optional, for contrast)

Instructions

1. Prep the base: In a food processor, combine the block feta cheese, cream cheese (or Greek yogurt), pumpkin puree, olive oil, garlic cloves, white miso paste, smoked paprika, red pepper flakes (if using), salt, and pepper. Whip everything together until the mixture is smooth, creamy, and fluffy.
2. Fold in spinach: Transfer the whipped mixture to a bowl and gently fold in the chopped fresh spinach, distributing it evenly throughout the dip.
3. Bake: Spread the mixture evenly into a small oven-safe dish. Sprinkle the shredded mozzarella or fontina cheese over the top. Bake in a preheated oven at 375°F (190°C) for about 22 minutes, or until the dip is heated through, bubbly, and the cheese on top is golden brown.
4. Finish strong: Once baked, remove the dip from the oven and drizzle lightly with honey or maple syrup. For an extra pop of flavor and color, sprinkle some additional red pepper flakes or fresh thyme leaves over the top before serving.

Notes

• You can substitute cream cheese with Greek yogurt for a lighter version.
• Adjust red pepper flakes to your preferred heat level or omit if sensitive to spice.
• White miso paste adds a salty umami depth but can be substituted with soy sauce or omitted if unavailable.
• Use leftover pumpkin puree or canned pumpkin for ease.
• Serve warm with crusty bread, crackers, or fresh vegetables.
• For a vegan variation, consider using vegan cream cheese and cheese alternatives.

Keywords: baked feta dip, pumpkin spinach dip, creamy cheese dip, fall appetizer, vegetarian dip