In a food processor, blend feta cheese, cream cheese, olive oil, and black pepper until very smooth, 3 to 4 minutes, scraping down edges as needed. Taste and season with additional salt and pepper as needed.
Spread dip on a plate or in a shallow bowl (makes 1 ¾ cups). Top with desired toppings (see suggestions below) and serve immediately (see note).
Serve with crackers, crispy bread, or pita triangles.
Notes
Make ahead: You can make whipped feta up to 24 hours ahead of serving (without toppings). We recommend putting it in the serving dish you wish to use before refrigerating, as it gets quite firm when cold. Remove from fridge 30 to 60 minutes before serving. Add toppings immediately before serving. The whipped feta will keep in the refrigerator for at least 5 days and in the freezer for up to 3 months (thaw overnight in the fridge). Flavor/topping suggestions
Olive oil: Drizzle 1 to 2 tablespoons of a good quality olive oil over dip. Garnish with additional cracked black pepper. I like a rich, buttery olive oil to contrast with the bright flavor of the whipped feta.
Lemon zest and fresh dill:Sprinkle on 1 teaspoon finely grated lemon zest and 1 tablespoon chopped fresh dill, or to taste.
Tomatoes and chili crunch oil:Top with a few tablespoons finely diced tomatoes, such as grape or cherry tomatoes. Drizzle with chili crunch oil, to taste.
Honey and toasted pistachios: Drizzle on 1 to 2 tablespoons honey. Garnish with 2 tablespoons finely chopped pistachios. Toasted pecans or almonds could be substituted. If you like a little heat, try hot honey.
Everything bagel: Drizzle with 1 to 2 tablespoons olive oil and sprinkle with 1 to 2 tablespoons everything bagel seasoning.