Autumnal Roasted Pumpkin & Feta Dip

I love dips, but I must admit, I’m pretty picky about which ones I’ll eat.

I avoid most store-bought dips as they are full of processed oils, preservatives, sugar, and numbers.
Besides, dips are so easy to make from scratch, literally taking no more than 10 minutes!
After receiving a massive pumpkin in my vegetable delivery box, I was determined to get inventive and spin a few pumpkin based recipes in ways I thought the pumpkin-hating kids might like.

I do love me a cooking challenge : – )

I’m happy to report big success with this pumpkin dip recipe, it went down as a perfect after school snack alongside some vegetable sticks and wholegrain crackers and they loved it! It’s perfect to pack into lunchboxes too.

Roasted Pumpkin and Feta Dip

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 500 grams pumpkin cut into 2 cm cubes
  • 4 cloves garlic whole and unpeeled
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons Greek yoghurt
  • ¾ cup Greek feta cheese
  • ½ cup cashews raw or roasted
  • ½ teaspoon cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon sea salt
  • black pepper cracked
  • 1 tablespoon fresh coriander chopped


  • 1. Preheat oven to 180°C.
  • 2. Place pumpkin and garlic on a lined baking tray, drizzle with 2 tablespoons extra virgin olive oil and toss. Roast for 20 minutes or until cooked.
  • 3. Place pumpkin, yogurt, feta cheese, cashews, cumin, paprika, sea salt, cracked pepper, and coriander leaves into a food processor. Process until a smooth dip forms.
  • 4. Spoon into a small serving bowl. Serve with vegetable crudités, wholemeal pita triangles, or seeded crackers.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Savoury, Dinner, Lunch, Sauces, dips, and spreads, Side Dish, Special Occasion - Christmas
Keyword black pepper, cashews, cumin, feta cheese, garlic, Greek yogurt, olive oil, pumpkin seeds, sea salt, sweet paprika
Allergy Gluten Free, Legume Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegetarian
Author: Brenda Janschek

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About the Author: Brenda Janschek

Brenda understands the onerous demands that modern life places on women. So she aims to keep things real and simple as she connects through her blog, personal coaching, presentations, popular online programs and delicious recipe eBooks. Brenda is super passionate about helping other busy mums develop and implement healthy nutrition and lifestyle habits that can be easily shared with their families and friends.

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  1. Redbird May 25, 2020 at 5:59 am

    Sounds delicious! So the garlic is only used to roast with pumpkin for flavour, none added to the actual dip?

    • Kate Parker May 29, 2020 at 9:42 pm

      It depends how much you love garlic flavour. You could definitely blend it up with the dip, or leave it out as something more subtle.

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