Perfect for Thanksgiving spreads and holiday gatherings, this whipped butternut squash feta dip combines sweet roasted squash with salty feta for a smooth, creamy appetizer. Blend the main ingredients until silky, then finish with chili crisp, sticky candied chorizo and crisped curry leaves or sage for a fusion-forward crowd-pleaser.
I love holiday party food and this dip really captures the season — the mild sweetness of squash pairs beautifully with bold, salty, and spicy accents. If you enjoy whipped feta, this seasonal twist is an easy way to bring something new to the table while keeping prep minimal.
If you prefer to roast your own squash, roast it until tender, scoop the flesh out and use it in the dip for the best texture and flavor. Roasted squash or plain canned pumpkin puree both work well here.
Why You’ll Love the Dip
- Easy to prepare and ideal to make in advance.
- Flexible toppings — hot honey, candied chorizo, crispy curry or sage leaves, and chili crisp all work well.
- Great for entertaining at Thanksgiving, Christmas, or any party where you want a show-stopping appetizer.
Kate’s Top Tip
This recipe is a great way to use leftover roasted pumpkins or squash. Roast whole squash or pumpkin, scoop out the flesh once cooled, and blend it with feta and Greek yogurt for a vibrant, seasonal dip.
Ingredients You’ll Need
- Pumpkin or roasted butternut squash puree: plain canned pumpkin puree or freshly roasted and scooped squash both give a smooth, sweet base.
- Feta: use a whole block of creamy feta rather than very crumbly varieties for a lush whipped texture.
- Greek yogurt: adds silkiness and helps the dip blend easily; cream cheese, sour cream or crème fraîche can be substituted.
- Chorizo: diced and pan-crisped then candied with honey gives a salty-sweet crunch; bacon or crumbled sausage are good alternatives.
- Curry leaves: optional, but quickly crisped in oil they add a fragrant, crunchy garnish; fresh sage leaves are a fine swap.
How to Make Whipped Butternut Squash Feta Dip
Below is a concise step-by-step method. The full ingredient quantities and notes follow in the recipe section.
- Add roasted butternut squash or pumpkin puree, a block of feta, Greek yogurt and a little water to a blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Spoon the whipped dip onto a serving plate and use the back of a spoon to create shallow ridges for toppings.
- Top with sticky candied chorizo, a drizzle of chili crisp, and crisped curry or sage leaves. Scatter with fresh chives for color.
- Serve with warm bread, crackers, chips or crudités.
Butternut Squash Whipped Feta FAQs
Yes. The whipped butternut squash and feta base can be made up to three days ahead and kept in an airtight container in the refrigerator. It will firm up when chilled; remove it about 30 minutes before serving to allow it to soften and stir before plating. Make toppings such as candied chorizo ahead as well and add them just before serving.
You can swap chorizo for crispy bacon, crumbled sausage, roasted chickpeas, or shredded tofu for a vegetarian take. The topping should provide salty, textural contrast to the creamy dip.
Serve with fresh bread, focaccia, naan, pita chips, crackers, or vegetable sticks. The dip also works well as a sandwich spread, spooned over grain bowls, or served alongside grilled meats.
Like this recipe? Try these appetizers next
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Cheesy Spinach Cob Loaf (Dip in a Bread Bowl)
Creamy Baked ‘Marry Me’ Chicken Dip
If you make this recipe, please leave a rating or comment and tag the author on social media if you share your version—seeing recreations is always a delight.
Whipped Butternut Squash Feta Dip with Chili Crisp
Servings: 6 | Prep 10 mins | Cook 5 mins | Total 15 mins
Ingredients
For the whipped butternut squash dip –
- 1 cup roasted butternut squash (or plain canned pumpkin puree)
- 1 block of feta cheese (about 7 oz / 200 g)
- 1/4 cup plain Greek yogurt (or cream cheese / sour cream / crème fraîche)
- 1/4 cup water, to thin as needed
For the toppings –
- 2 oz diced chorizo, casing removed (50 g)
- 1 tablespoon hot honey or regular honey
- 1 tablespoon chili crisp oil
- 5 fresh curry leaves, optional (or use sage leaves)
- A handful of finely chopped fresh chives
Method
- Blitz the dip. Place the roasted squash or pumpkin puree, feta block, Greek yogurt and water in a blender or food processor. Blend until very smooth and creamy, scraping the sides as needed.
- Plate the dip. Spoon the whipped mixture onto a serving plate or shallow bowl and use the back of a spoon to make shallow ridges for the toppings.
- Make candied chorizo. Cook the diced chorizo in a small pan over medium-high heat until it becomes crisp. Stir in the hot honey, allowing the chorizo to become sticky, then spoon it over the dip.
- Crisp the leaves. Reduce heat to medium and add the chili crisp oil to the pan. Add curry or sage leaves and cook briefly until they crisp and become fragrant. Remove from heat.
- Garnish & serve. Drizzle extra chili crisp if desired, scatter the crisped leaves and chives, and serve immediately with bread, crackers or chips.
Notes
Make ahead: The dip base can be made up to three days in advance and stored in an airtight container in the fridge. Remove about 30 minutes before serving and stir to restore a creamy texture. Prepare toppings ahead and add when serving.
Alternatives: Swap chorizo for bacon, sausage, roasted chickpeas or shredded tofu for a vegetarian option. Replace curry leaves with sage if preferred.
Serving suggestions: Serve with fresh bread, focaccia, garlic naan, pita chips, crackers or crudités. The dip also makes a flavorful sandwich spread or accompaniment to grilled meats.