Step 1: Drain and Prepare the Feta
Remove the feta from its brine and pat it dry with paper towels. If your feta is extremely salty, you can rinse it briefly under cold water and pat dry. Break the feta into large chunks to help it blend more easily.

Step 2: Add Ingredients to Food Processor
Place the feta chunks, Greek yogurt, olive oil, lemon juice, garlic clove, and a pinch of black pepper into the bowl of a food processor or high-speed blender. If using fresh herbs in the dip (rather than as a topping), add them now.

Step 3: Blend Until Smooth
Process on high speed for 1-2 minutes, stopping occasionally to scrape down the sides with a rubber spatula. Continue blending until the mixture is completely smooth, creamy, and fluffy with no visible chunks of feta remaining. The dip should look like thick, silky mousse. If it’s too thick, add 1-2 tablespoons of additional olive oil or a splash of the feta brine and blend again.

Step 4: Taste and Adjust
Taste the whipped feta and adjust seasonings as needed. Add more lemon juice for brightness, a tiny pinch of salt if needed (though feta is usually salty enough), or more garlic for a stronger kick. Blend briefly to incorporate any additions.

Step 5: Transfer to Serving Dish
Use a rubber spatula or offset spatula to transfer the whipped feta to a shallow serving bowl or rimmed plate. Create swoops, swirls, and valleys in the surface using the back of a spoon – these will catch the olive oil and toppings beautifully.

Step 6: Add Toppings and Drizzle
Generously drizzle extra virgin olive oil over the top, letting it pool in the valleys and swirls. Drizzle with honey if using (trust me, it’s magical!). Sprinkle with red pepper flakes, fresh herbs, za’atar, or any other desired toppings. The more colorful and textured, the better!

Step 7: Serve
Serve immediately with warm pita bread, fresh vegetables, crackers, or toasted baguette slices. Alternatively, cover and refrigerate for 30 minutes to 2 hours to let the flavors meld before serving. The dip will thicken slightly when chilled.