Crumble the feta into a food processor. Add softened cream cheese, Greek yogurt, 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, minced garlic, and 1 tsp black pepper.

Process to smooth

Process the mixture until completely smooth and creamy, scraping down the sides once or twice. If the mixture seems too thick, add 1–2 tsp of water or additional olive oil and process again until spreadable but still thick.

Adjust seasoning

Taste and adjust seasoning with additional lemon juice or black pepper if desired. Transfer the whipped feta to a shallow serving bowl and spread into an even layer, creating a slight well in the center for the avocado layer.

Avocado Layer & Toppings

Prepare avocados

Halve, pit, and scoop the flesh from the avocados into a medium bowl. Mash lightly with a fork so there are small chunks remaining (do not puree) for texture.

Flavor the avocado

Add 1 tbsp lime juice immediately to the mashed avocado to preserve color and brighten flavor. Stir in the finely diced red onion, minced jalapeño, quartered cherry tomatoes, chopped cilantro, 1 tsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp freshly cracked black pepper. Mix gently to combine, keeping some texture.

Layer on whipped feta

Spoon the avocado mixture on top of the whipped feta in the serving bowl, spreading evenly to form a layer that covers the feta but leaves a small border so the feta peeks through.

Garnish & Serve

Finish and garnish

Drizzle 1 tsp extra virgin olive oil over the avocado layer. Sprinkle a light pinch of smoked paprika or additional chopped cilantro if desired. Place lemon wedges alongside for optional squeezing at the table.

Serve

Serve immediately with 2 cups toasted pita chips or crostini. If you must hold the dip for up to 1 hour, cover and refrigerate; add a touch more lime or lemon juice and stir gently before serving to refresh flavors and color.