I like to use a block of feta cheese, but crumbled feta will work as well. I find that the block of feta has a bit more moisture than the crumbled feta and whips more smoothly. If you're using the crumbled feta, plan to add an additional tablespoon or so of olive oil to help it reach a smoother consistency.

Feel free to switch up the herbs in this dip. I like the way that lemon and dill complement each other so well, but I've found that parsley, basil, or even cilantro also taste great! If you don't have fresh herbs on hand, dried will work too - the flavor will just be slightly different. Keep in mind that the flavor of dried herbs is much stronger, so you can get away with using about half the amount of the flavor will be too strong!

If you don't have sour cream on hand you can use plain Greek yogurt in its place. I prefer to use full-fat sour cream or whole milk Greek yogurt in this recipe because I find that it gives the best flavor. Fat = flavor. And most low-fat sour creams or yogurts are just filled with preservatives and sweeteners. The full-fat options will also give you a creamier texture overall.

Normally I recommend adding salt and pepper to a dish initially and then seasoning to taste afterward. But because feta is such a salty cheese to begin with, it's best to add salt and pepper after everything is processed together so that it doesn't make the dish too salty!