• 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.