Scale

For the Whipped Feta Dip:

8oz block feta cheese

1/4 cup Greek Yogurt

1 cup canned Pumpkin Puree

1 tsp dried thyme

Freshly cracked pepper

Chopped walnuts for garnish

For the Butter Crostinis:

Butter Olive Oil

French Baguette, slide into 1/4″ slices

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1. Add feta block & greek yogurt to a food processor & blend until completely smooth, scraping the sides

2. Add pumpkin puree, honey, thyme black pepper, then blend until combined

3. Transfer dip to a bowl & refrigerate an hour (this is a great make-ahead dip that can be refrigerated overnight too!)

4. When ready to serve, preheat oven to 425 degrees.

5. Slice baguettes & brush Butter Olive Oil on each baguette slice using a grill brush. Bake for 10-12 minutes or until golden brown.

6. Place dip in a serving dish, drizzle with more honey, top with walnuts, sprinkle with thyme & serve with butter crostinis