JENNIFER ALEXANDER RUPLE
Fall is a season of great transition. It is a time for savoring the last of late summer’s harvest and for soaking up those final warm days before winter takes hold. Whipped Pumpkin Feta Dip with Honey and Thyme is a fabulous appetizer to share with a bottle of Pinot Noir on a chilly fall evening in front of toasty fire. For an extra kick, substitute hot honey instead of traditional honey.

Serve the feta dip alongside crackers, crusty bread, or rustic crisps; spiced nuts; and fresh vegetables such as carrots and bell pepper strips.

Whipped Pumpkin Feta Dip with Honey and Thyme
8 ounces feta cheese
¾ cup plain Greek yogurt
1 tablespoon extra-virgin olive oil
1 cup pumpkin puree
2 tablespoons honey or hot honey
½ teaspoon fresh thyme leaves
Freshly ground black pepper to taste
Pepitas or chopped candied pecans

In the bowl of a food processor, pulse together feta cheese, yogurt, and olive oil until the mixture is creamy. Add pumpkin puree, honey, thyme and pepper and pulse until all ingredients are well combined.

Allow dip to thicken in the refrigerator for an hour or so before serving.

After chilling, finish the dip with a drizzle of olive oil, a few grinds of black pepper, a sprinkling of pepitas or pecans, and more thyme leaves.