Cut ¼” off the top of the head of garlic, leaving the root and skins intact. Drizzle 1 teaspoon of olive oil over top and wrap the garlic tightly in foil.
Bake the garlic for 30 minutes, or until fork tender. Remove from the foil and cool to room temperature.
After the garlic has cooled, place the feta, cream cheese, olive oil, and lemon juice in the bowl of a food processor and pulse on high speed until smooth and creamy.
Squeeze 5 garlic cloves out of their skins and place them in the food processor, along with the thyme and parsley. Pulse until the garlic is broken up and well combined. Save the remaining garlic cloves for another recipe or add a few more to the dip– up to you!
Season with salt and pepper to taste (or add a pinch of red pepper flakes for a bit of heat). Serve with pita chips, fresh veggies, crackers or crusty bread slices.
Store dip in an airtight container in the refrigerator for 3-4 days.Swap out the garlic and thyme for a smaller amount of ½ teaspoon of basil, oregano or rosemary.Swap out half of the cream cheese for ½ cup of sour cream or plain Greek yogurt.For spicy feta dip, add ⅛ teaspoon of red pepper flakes (or more if you'd prefer)Add ¼ cup honey for a slightly sweet addition.