Whipped Pumpkin Feta Dip Crispbreads
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- Total Time: 8 minutes
- Yield: 4 servings
Ingredients
- Wasa® Gluten Free Sesame Crispbreads
- 15 ounces canned pumpkin
- 1 cup feta cheese
- 1/2 cup Greek yogurt
- 2 tablespoons maple syrup
- pepitas
- dried cranberries
- fresh thyme
Instructions
- 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.
- Serve as a dip or spread a layer of the whipped feta on each Wasa crispbread and garnish with pepitas, dried cranberries and fresh thyme. Store the leftover whipped feta in the refrigerator for up to four days.