1. Gather all the ingredients: feta cheese, cream cheese, Greek yogurt or sour cream, green and Kalamata olives, garlic, lemon juice, extra-virgin olive oil, dried oregano, salt, pepper, and optional ingredients like thyme, shallots, or honey.
2. Chop the green and Kalamata olives, mince the garlic, and squeeze fresh lemon juice. Prepare any optional ingredients, such as thyme or shallots, at this stage.
3. In a food processor, combine feta cheese, cream cheese, Greek yogurt or sour cream, minced garlic, freshly squeezed lemon juice, extra-virgin olive oil, salt, and pepper. Blend the mixture until smooth and creamy, scraping down the sides occasionally to ensure an even consistency.
4. If the dip is too thick, add a tablespoon of milk and continue blending until the texture is rich and spreadable.
5. Prepare the olive topping by mixing chopped green and Kalamata olives, garlic, lemon juice, dried oregano, olive oil, and optional red pepper flakes in a small bowl. Alternatively, you can roast these ingredients at 375°F for 10 minutes with shallots and thyme for a deeper flavor.
6. Spread the creamy feta base into a shallow serving dish, then spoon the olive topping evenly over it.
7. Garnish the dip with a drizzle of olive oil, a sprinkle of oregano, and fresh herbs like thyme or parsley, if desired.
8. Pair the dip with sides such as toasted sourdough bread, pita bread, crackers, or fresh vegetables like cucumber slices, celery sticks, and bell pepper strips.
9. Refrigerate the dip for 20–30 minutes if time allows to meld flavors, but bring it to room temperature before serving for the best taste experience.
10. Serve fresh and enjoy your Green Olive and Feta Cheese Dip at gatherings, as a snack, or as a light appetizer.