Prepare the herbs: Thoroughly rinse and dry all fresh herbs. This prevents excess moisture from watering down the dip.

Blend the flavor base: In a food processor, combine the fresh parsley, basil, chives, garlic, Dijon mustard, lemon juice, salt, and pepper. Pulse until finely minced and fragrant, scraping down the sides as needed.

Whip the cheese: Add the room-temperature cream cheese and the drained feta cheese blocks to the food processor with the herb mixture. Process until the mixture begins to break down.

Emulsify to smooth: With the food processor running, slowly drizzle in the 2 tablespoons of olive oil through the feed tube. Continue processing for 2-3 minutes, stopping to scrape the sides several times, until the dip is completely smooth, light, and airy.

Taste and adjust: Sample the dip and add more salt, pepper, or a tiny splash more lemon juice if needed to brighten the flavor.

Serve: Transfer the whipped feta to a shallow serving bowl. Drizzle generously with high-quality extra virgin olive oil and garnish with a sprinkle of black pepper or finely chopped herbs. Serve immediately or chill for up to 2 days.