Whipped Pumpkin Feta Dip Crispbreads

• Course Appetizer, Grab & Go, Snack
• Cuisine American, Fall

Prep time

Cook time

Servings

Ingredients

• 8 Wasa® Gluten Free Sesame Crispbreads
• 15 oz Canned Pumpkin
• 1 cup Feta Cheese
• 1/2 cup Greek Yogurt
• 2 tbsp maple syrup
• Pepitas
• Dried Cranberries
• Fresh Thyme

Instructions

1. Add the canned pumpkin, feta cheese, Greek yogurt and maple syrup to a food processor or blender. Blend on high until ingredients are thoroughly combined and texture is smooth.
2. Serve as a dip or spread a layer of the whipped feta on each Wasa Rosemary & Sea Salt and garnish with pepitas, dried cranberries and fresh thyme. Store the leftover whipped feta in the refrigerator for up to four days.