Roast the garlic: Preheat oven to 400°F. Cut the top 1/4 inch off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap tightly in foil and roast for 35-40 minutes, until cloves are soft and golden. Let cool slightly.

Squeeze out the garlic: Once cool enough to handle, squeeze the roasted garlic cloves out of their papery skins into a bowl. You should have about 2 tablespoons of roasted garlic.

Blend the feta: In a food processor, combine feta, softened cream cheese, olive oil, and lemon juice. Process until very smooth and creamy, about 2-3 minutes, scraping down the sides as needed.

Add the roasted garlic: Add the roasted garlic cloves and pulse a few times to incorporate, leaving some small pieces for texture (or blend fully if you prefer it smooth).

Season: Taste and add black pepper. The feta is salty, so you likely won't need additional salt, but adjust as needed.

Transfer and garnish: Spoon into a serving bowl, create a swirl on top with the back of a spoon, drizzle generously with olive oil, and finish with za'atar, Aleppo pepper, or fresh herbs.

Serve with warm pita, crostini, or crusty bread.