Baked Whipped Feta and Pumpkin Spinach Dip

this baked whipped feta pumpkin spinach dip is everything cozy season calls for.

it’s creamy, savory, slightly sweet, and layered with flavor thanks to the pumpkin, feta, and just a touch of miso paste.

it’s one of those dips that feels both elegant and comforting at the same time.

taste + texture

the feta brings a tangy, salty punch while pumpkin puree adds subtle sweetness and creaminess.

miso paste gives it that incredible umami depth that makes you go back for bite after bite.

the spinach lightens it all up and adds freshness.

once baked, the top becomes golden and melty with a blanket of shredded mozzarella,

while the inside stays velvety smooth. the contrast of gooey, creamy, and a little bubbly around the edges is what makes this dip so addictive.

how + when to serve

this dip is perfect for fall gatherings, thanksgiving appetizers, or just a cozy friday night with a loaf of crusty gluten-free bread or your favorite crackers.

it also pairs beautifully with veggie sticks like carrots, bell peppers, or cucumber.

serve it warm straight from the oven while the cheese is still gooey on top—people will literally be hovering around it.

how to make it vegan

if you want a plant-based version, swap the feta and cream cheese for a vegan cream cheese or a cashew-based feta alternative.

there are great dairy-free mozzarellas on the market too, which will give you that melty topping.

the miso paste and pumpkin keep the umami and richness intact, so the flavor won’t be lost.

substitutions

• cheese: try fontina, provolone, or even gouda instead of mozzarella for a different melty vibe.
• greens: kale or swiss chard can replace spinach if that’s what you have.
• sweetness: the optional drizzle of honey or maple syrup can be left out, but it really ties everything together. for vegan, use maple.
• spices: you can lean into cozy fall with pumpkin pie spice or keep it savory with smoked paprika and crushed red pepper.

storage

store leftovers in an airtight container in the fridge for up to 3 days.

to reheat, pop it back in the oven at 350°F until warmed through and the cheese is melty again.

the texture stays creamy, so it’s just as delicious the next day. i don’t recommend freezing since the dairy base can separate.

if you like Baked Whipped Feta and Pumpkin Spinach Dip, you’ll also love these other recipes of mine!

Healthy Herby White Bean and Olive Salad Dip (Perfect With Chips!)

High Protein Low Carb Cottage Cheese Breadsticks (Easy Blender Recipe!)

Homemade Whole Wheat Pita With Creamy Roasted Red Pepper Hummus

Veggie-Packed Protein Snacking Biscuits

Healthy and Delicious Sweet Potato Nacho Salad

Spicy & Creamy Chickpea Buffalo Salad Stuffed Cucumbers (Plant-Based!)

Cheesy Everything But the Bagel Quinoa Flourless “Breadsticks”

Meal Prep Healthy Seed Bread (Plant-Based + Gluten-Free)High Protein Plant-Based Snacking Salad

Summer Girl Salsa

Delicious and Nutrient-Rich: Antioxidant-Packed Hummus

Plant-Based Protein Chickpea Salad Wraps (Dairy-Free & Delicious!)

are you going to make my Baked Whipped Feta and Pumpkin Spinach Dip ?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

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