Break feta into chunks and place in food processor with cream cheese or Greek yogurt at room temperature.
8 oz feta cheese, 4 oz cream cheese
Pulse 10 times in short bursts until the mixture is crumbly but not smooth, scraping down the sides halfway through.
While pulsing, drizzle in olive oil one tablespoon at a time until texture is creamy and no large chunks remain.
3 Tbsp olive oil
Add lemon juice and black pepper, then pulse 3-4 more times until just combined and the mixture looks airy with soft peaks.
2 tsp lemon juice, black pepper
Transfer to serving bowl, smooth the top with a spatula, cover, and chill for 15 minutes.
Right before serving, drizzle honey in a zigzag pattern over the spread.
2 Tbsp honey
