Tangy Whipped Feta Dip

In the container of a blender, combine feta, yogurt, cream cheese, milk, lemon zest, garlic, and pepper; process on low speed for 1 minute, stopping occasionally to scrape down sides of container. Add oil; process on medium speed until smooth, about 1 minute.

Transfer mixture to serving dish. Using back of a spoon, make textured ridges on top of mixture. Garnish with za’atar and oil, if desired. Serve with Toasted Pita and vegetables.

Preheat oven to 350°. Line a rimmed baking sheet with foil.

Cut pita into fourths and split each quarter in half.

In a large resealable plastic bag, combine olive oil, thyme, oregano, salt, and pepper. Add pita wedges, seal bag, and toss to coat.

Remove pita wedges and place in a single layer on prepared pan. Bake until lightly toasted, about 8 minutes, turning once halfway through bake time.