Description
A creamy, tangy feta dip with a spicy kick of hot honey, served warm in a roasted mini pumpkin for a festive and irresistible appetizer.
Ingredients
Scale
For the Crust:
- 1 (8 oz) block cream cheese, softened
- 1 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 2 tbsp hot honey
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 4 mini pumpkins, tops cut off and seeds scooped out
- Fresh thyme for garnish
- Extra hot honey for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Place prepared mini pumpkins on a baking sheet and roast for 20 minutes until slightly tender.
- In a mixing bowl, combine cream cheese, feta, Greek yogurt, hot honey, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and well combined.
- Spoon the dip mixture into the roasted mini pumpkins. Return to oven and bake for another 10-15 minutes, until dip is bubbly and golden on top.
- Remove from oven, drizzle with additional hot honey, garnish with fresh thyme, and serve warm with crackers or bread.
Notes
You can customize the seasonings to taste.