Description

This Creamy Butternut Squash Whipped Feta Dip combines sweet roasted butternut squash and garlic with tangy feta and smooth ricotta, enhanced by fresh herbs and a touch of honey. Perfectly balanced between savory and sweet, this versatile dip is ideal for entertaining, pairing beautifully with warm pita, toasted baguette, crostini, or fresh vegetables. It also works wonderfully as a component on a charcuterie board or as a flatbread base topped with arugula and balsamic glaze.

Ingredients

Scale

For the Dip:

2 cups diced butternut squash (cut into 1/2-inch pieces)
1 garlic bulb, halved horizontally
1/4 cup olive oil (for roasting)
1 tbsp honey or hot honey (for a subtle sweetness)
1 tbsp thyme leaves (fresh preferred)
1/2 tbsp fresh sage, chopped (divided)
Black pepper, as needed
Salt, to taste
2 tbsp olive oil (for shallot mixture)
1 shallot, thinly sliced (about 1/8-inch pieces)
Pinch red pepper flakes
1/4 cup apple cider
2/3 cup feta cheese, crumbled (preferably creamy like Athenos)
1/2 cup ricotta cheese (room temperature)

For Garnish:

Extra olive oil, for drizzling
Extra honey or hot honey, for drizzling
Fresh herbs (sage or thyme)
Additional red pepper flakes, optional

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Instructions

Roast Butternut Squash and Garlic: Preheat the oven to 400°F (200°C). Toss diced butternut squash with 1/4 cup olive oil, half of the chopped sage and thyme, salt, and black pepper on a baking sheet. Place the halved garlic bulb cut-side up on the same sheet, drizzle with a little olive oil. Roast for 20 minutes, stirring the squash halfway through. The squash should be tender with caramelized edges; garlic should be soft and fragrant.
Cook Shallots and Build Flavor Base: While roasting, heat 2 tbsp olive oil in a skillet over medium heat. Add thinly sliced shallot, remaining sage and thyme, and a pinch of red pepper flakes. Cook gently for about 5 minutes until shallots soften and become translucent. Pour in apple cider and simmer until reduced to a thick syrupy consistency, about 3-4 minutes, concentrating the flavors.
Combine Roasted Vegetables with Shallot Mixture: Remove squash and garlic from the oven and let cool slightly. Squeeze roasted garlic cloves out of skins directly into the skillet with shallots, then add the roasted squash. Stir well and allow the mixture to cool to room temperature to prevent cheese from melting unevenly when blended.
Blend Cheeses with Roasted Vegetables: In a food processor, combine crumbled feta, room-temperature ricotta, cooled squash-shallot mixture, 1 tbsp honey, and 2 tbsp olive oil. Blend for 4-5 minutes, scraping sides as needed, until smooth and creamy, resembling whipped hummus with a silky texture.
Season and Chill the Dip: Transfer blended mixture to a serving bowl, taste, and season with salt and black pepper cautiously, considering the feta’s saltiness. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set slightly.
Finish and Serve: Remove the dip from the refrigerator and stir gently. Transfer to a serving bowl or platter. Drizzle with extra olive oil and honey or hot honey, garnish with fresh herbs and optional red pepper flakes. Serve with crackers, warm pita bread, toasted baguette slices, fresh vegetables, or crostini for a flavorful appetizer or snack.

Notes

Store covered in the refrigerator for up to 5 days; flavors improve over time.
Make ahead up to 2 days, but add final olive oil and honey drizzle just before serving for freshness.
If dip thickens after refrigeration, whisk in a tablespoon of olive oil to loosen.
Let dip come to room temperature (20-30 minutes) before serving for best texture and flavor.
Use fresh herbs and quality feta cheese for optimal flavor.