1. Drain olives thoroughly in a fine-mesh strainer and pat completely dry with paper towels to remove excess brine.

2. If using olives with pits, remove them using an olive pitter or by pressing each olive with the flat side of a knife.

3. Remove feta cheese, Greek yogurt, and cream cheese from refrigerator and let sit at room temperature for 20-30 minutes for easier blending.

4. Add drained olives to a food processor and pulse 8-10 times until roughly chopped but not pasty. Scrape down sides as needed.

5. Add crumbled feta cheese, Greek yogurt, softened cream cheese, and peeled garlic cloves to the food processor.

6. Pulse 10-12 times to combine all ingredients, stopping to scrape down sides of bowl with a rubber spatula.

7. With the food processor running continuously, slowly drizzle in olive oil through the feed tube. Process until mixture becomes smooth and creamy, about 30-45 seconds.

8. Add fresh lemon juice, chopped dill, oregano, black pepper, and red pepper flakes (if using).

9. Blend for an additional 30-45 seconds until fully combined and you reach desired consistency. The dip should be spreadable but not runny.

10. Taste and adjust seasonings if needed. Add more lemon juice for brightness, herbs for freshness, or a pinch of salt only if needed (olives and feta are already salty).

11. Transfer dip to a serving bowl and cover with plastic wrap pressed directly against the surface.

12. Refrigerate for at least 1 hour before serving to allow flavors to meld. For best results, make 4-6 hours ahead or overnight.

13. Before serving, remove from refrigerator and let sit at room temperature for 15 minutes. Stir well to recombine.

14. Transfer to a shallow serving bowl, drizzle with extra virgin olive oil, and garnish with whole olives, fresh dill sprigs, and a sprinkle of za’atar or sumac.

15. Serve with pita chips, fresh vegetables, crackers, or toasted bread.