Pumpkin Whipped Feta Dip with Chipotle Candied Bacon.
Pumpkin whipped feta is such a delicious and easy fall appetizer! Topped with crispy sage and candied chipotle bacon, it’s easy and tastes amazing. A perfect combo of cheesy, savory and spicy!
We’re getting all the snacks ready for this weekend!
My pumpkin whipped feta is super creamy and lovely, topped with crispy fried sage and candied chipotle bacon. It’s the best vehicle for dipping just about anything!
Even though I don’t love Halloween, I am thrilled that it’s on a Saturday this year!! We always have a big party with family while the kids trick or treat and it’s been such a fun tradition ever since Max was born.
I love that this year, we can really go all out without having to worry about waking up early the next day for school.
And we can make alllll the snacks too!
If you’re been around here for a while, then you probably know that I always do a chili bar for Halloween. One or two kinds of chili, cornbread, hot dogs, tater tots and every topping imaginable. All the chips, scallions, salsas, sour cream, cheese and more.
The thing is that it’s usually just that. It’s quite a bit of food and since Halloween is often on a weeknight, our guests don’t stay super late.
This year, it’s different! We’re going all out. A chili bar that is majorly extra PLUS lots of snacks and apples.
I’m also going to do a caramel apple bar!! I can’t wait.
By this point, I’ve sufficiently burnt myself out on Halloween treats (#snickers) and am ready for all the savory goodness. It’s going to be super fun.
That’s where this little dip comes in. A super easy whipped feta made with pumpkin butter and my candied chipotle bacon. And crispy sage!
The combination is so delicious and savory and fabulous. Crackers, chips, baguettes, crostini – you can dip anything into this. Or even spread it on carrots and celery.
Frankly, I could eat it with a spoon.
This has the best texture – it’s like a fluffy whipped cloud. I use pumpkin butter instead of pumpkin puree for the water content alone. The pumpkin butter blends in seamlessly and doesn’t make the mixture curdle or separate.
The pumpkin butter is also sweeter, which works so well with the tangy feta and the spicy bacon. It adds a nice hint of sweetness to the cheese without being cloying or too sharp.
This can also be a wonderful app for your Thanksgiving festivities. Whether it’s friendsgiving or a traditional celebration the day of, both the whipped feta and the bacon can be prepped ahead of time.
When you’re assembling the dish, it’s really just about bringing everything together with a pretty presentation!
Grab a cracker and dig in!
Pumpkin Whipped Feta with Chipotle Bacon
Pumpkin Whipped Feta with Chipotle Bacon
Ingredients
- 8 ounces feta cheese, I prefer a block for this, crumbled
- ⅓ cup pumpkin butter
- 2 tablespoons plain greek yogurt
- 1 tablespoon olive oil
- kosher salt and pepper
candied chipotle bacon
- 6 slices thick-cut bacon, chopped
- 2 teaspoons brown sugar
- ½ teaspoon chipotle chili powder
- 12 to 15 fresh sage leaves
Instructions
- Place the feta, pumpkin butter and yogurt in the bowl of your food processor. Blend until the mixture comes together. Steam in the olive oil with the processor running, continuing to scrape down the sides and blend until smooth. Add in a pinch of salt and pepper and taste. Add more if needed!
- When the feta is smooth and creamy, spread it on a plate. Make the bacon and the sage.
- Spoon both the bacon and sage over the dip. Serve immediately with another drizzle of olive oil if you wish! Serve with crackers, crostini, chips or veggies of your choice.
candied chipotle bacon
- Heat a skillet over medium heat and add the bacon. Cook until some of the fat has rendered but the bacon is not fully crispy yet. In a bowl, whisk together the sugar and chili powder. Sprinkle it over the bacon and toss and stir. Continue to cook until the bacon is crispy. Remove it with a slotted spoon and place it on a sheet of parchment paper.
- To the same skillet, add the sage leaves and let them crisp up in the bacon grease. This only takes 1 to 2 minutes. Remove them and place the sage leaves on a paper towel to drain excess grease.
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It’s a must make.
