• Whipped Feta Dip: In food processor, blend feta, yogurt, cream cheese, 1/4 cup olive oil, lemon zest, lemon juice, 1 tbsp dill, parsley, garlic, oregano, salt and pepper until light and airy.
• Transfer dip to shallow serving bowl; drizzle with remaining oil. Garnish with sesame seeds, remaining dill and red pepper flakes.
• Toasted Pita Wedges: Preheat oven to 400˚F. Brush pita breads with olive oil. Arrange on parchment paper–lined baking sheet. Sprinkle with salt and pepper. Bake for 5 to 8 minutes or until toasted. Cut each pita bread into 6 wedges.
• Serve dip with crudités and pita wedges.

Tip: Alternatively, omit fresh herbs, red pepper flakes and sesame seeds; garnish the dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto, Classic Pesto or Spicy Tomato Pesto.