Here at Farmer Copleys, we follow the Farmer’s number one rule: don’t waste anything! This means that Mrs C is always coming up with new ways to utilise pumpkins in recipes during and after our festival season. Her favourite of 2024 has been this pumpkin and whipped feta dip which she serves with naan breads. Follow the recipe below, using the pictures as a guide to create this dip at home. Be sure to tag us in any pictures of you making it @farmercopleys.

Ingredients:

  • A block of Shepard’s Purse Salad Cheese aka feta cheese (around 220 grams)
  • 1/4 cup Longley Farm plain greek yoghurt
  • 1 cup unsweetened pumpkin puree made from Farmer Copleys Pumpkins
  • 1-2 tbsp Copleys Kitchen Honey
  • 1 tsp dried thyme
  • Black pepper

Toppings:

  • Fresh or dried thyme
  • Chopped Walnuts (optional)
  • Extra Copleys Kitchen honey drizzle

Method:

    • Make whipped feta by adding the salad cheese and Longley Farm greek yogurt to a food processer or blender.
    • Blend ingredients together for a few minutes until smooth, scraping down with a spatula as needed.
    • Add pumpkin puree, 1 or 2 tbsps of Copleys Kitchen honey (depending on desired sweetness), thyme, and a few cracks of black pepper to the food processor. Blend again until all ingredients are combined.
    • Transfer whipped feta to the fridge and chill (covered) for 30-60 minutes. This is necessary to harden and chill the dip.
    • When you’re ready to serve this recipe, transfer the whipped feta to a large bowl. Garnish with a handful of chopped walnuts (optional), a generous sprinkle of fresh thyme, an extra drizzle of honey, and more pepper.
    • Serve with naan/ crusty/toasted bread or crackers for dipping. Enjoy!