1. Add the feta cheese and greek yogurt to a food processor and blend until a smooth consistency is reached. Then add in the pumpkin puree and 1-2 Tbsp of BeeMaid Honey, thyme and the black pepper. Blend again until fully combined.
2. Using a spatula, transfer the dip to a bowl and let chill in the fridge for approximatley 1 hour. This will allow the dip to reach a firmer consistency.
3. Remove from the fridge and let sit for 15 minutes before serving. Top with extra thyme sprigs, chopped walnuts and an extra drizzle of BeeMaid Honey on top. Serve with toasted bagettes or your favourite crackers.
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Quinoa, Peas (Frozen), Chopped Basil, Chopped Cilantro, Feta Cheese (Crumbled), Almonds (Crushed), BeeMaid Honey, Lemon Juice, Olive Oil... Read More
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Winnipeg, Manitoba
Canada, R2J 4M7
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