INGREDIENTS

• 8 ounces feta cheese
• ½ cup plain Greek yogurt
• 1 cup canned pumpkin puree
• 1 tablespoon honey
• 2 teaspoons fresh thyme leaves
• ¼ cup chopped pecans
   

INSTRUCTIONS

1. In a food processor bowl, combine feta and yogurt and process until smooth.
2. Add pumpkin puree and honey and blend until incorporated.
3. Transfer dip to a serving dish and refrigerate for at least 30 minutes.
4. Serve topped with fresh thyme leaves, pecans and bit more honey drizzled on top
    

SERVES: 4
 

COOK’S NOTES

• Serve with toasted baguette slices
   

TIP: enjoy with Brie and Pear Salad Skewers