This Feta Pumpkin Dip with Basil Olive Oil is a creamy, savory fall appetizer that brings together pumpkin, cream cheese, salty feta cheese, Greek yogurt, garlic, and fresh thyme with the bright, herbaceous flavor of Basil Infused Olive Oil. A sprinkle of toasted pepitas adds just the right amount of crunch.

Creamy without feeling heavy and full of those cozy fall flavors we start craving as the weather cools, this pumpkin feta dip is an easy addition to Thanksgiving appetizer spreads, fall parties, holiday gatherings or a Colorado game-day table. Serve it with warm pita, toasted bread, crackers or fresh vegetables for dipping.

If you think pumpkin belongs only in pie, this one may change your mind. The salty feta and basil olive oil turn it into a bright, savory dip that's just a little unexpected—and very hard to stop eating.

I N G R E D I E N T S :

• 2 cloves of garlic
• 1 tsp teaspoon fresh thyme
• 2 Tbsp crumbled feta cheese
• 1 15oz can pumpkin
• 2oz cream cheese
• ½ cup plain Greek yogurt
• 2 Tablespoon Rocky Mountain Olive Oil Company Basil Infused Olive Oil plus more for garnish
  
• Small handful of toasted pepitas, for garnish
• Crackers or veggies, for serving

I N S T R U C T I O N S :

1. Mince the garlic and prep the thyme.
2. Add the garlic and thyme to a food processor along with the cream cheese, pumpkin, feta, yogurt and Basil Olive Oil.
3. Blend until smooth.
4. Transfer the dip into a serving bowl. Drizzle with additional olive oil and sprinkle with pepitas. Serve with crackers and veggies.

N U T R I T I O N A L  I N F O :

Estimated per serving: 150 calories • 5g protein • 8g carbs • 10g fat • 160mg sodium

Estimated values may vary based on feta amount, pumpkin puree, and ingredient brands.