Baked Whipped Feta and Pumpkin Spinach Dip
APPROXIMATE MACROS per serving (8)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~196u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~7 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~6 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~16 g
Servings 8 servings
Calories 196kcal
Ingredients
- 8 oz feta cheese (block, not crumbled – creamier when baked) 4 oz cream cheese (or greek yogurt for lighter) 2/3 cup pumpkin puree (leftover is perfect) 2 tbsp olive oil 2 garlic cloves 1 tsp white miso paste 1/4 tsp smoked paprika (gives a savory balance) 1/4 tsp red pepper flakes (optional for heat) salt + pepper to taste 1 and 1/2 cups fresh spinach, chopped 1/2 cup shredded mozzarella or fontina (for melty top) drizzle of honey on top (optional, for contrast)
Instructions
- prep the base: in a food processor, whip together the feta, cream cheese (or yogurt), pumpkin puree, olive oil, garlic, and spices until smooth and fluffy.
- fold in spinach: stir in the chopped spinach so it’s evenly distributed.
- bake: spread into a small oven-safe dish. top with the shredded cheese. bake at 375°F for about 22 minutes, until hot, bubbly, and golden on top.
- finish strong: drizzle lightly with honey/maple syrup and sprinkle with extra red pepper flakes or fresh thyme before serving.