Zest the lemon and reserve the zest.

In the bowl of a food processor, combine the lemon juice with the feta, yogurt, and 2 tablespoons olive oil.

Process until smooth and airy. You may need to pause and scrape down the sides once or twice.

Serve at room temperature or chilled; it will keep in the fridge for up to 1 week.

To serve, garnish with another drizzle of olive oil, a sprinkle of red pepper flakes, lemon zest, and fresh dill.