Break the feta into small cubes and place it in the food processor with the greek yogurt and 2 tablespoons olive oil. Process on high speed until the feta is smooth and creamy– about 2 minutes. Scrape down the sides of the bowl as needed. 

Next add the lemon juice, lemon zest, and grated garlic. Pulse to combine. Season with salt and pepper to taste. 

In a small bowl, stir together the harissa paste and remaining 2 tablespoons of olive oil. 

There are two great ways to serve this dip– either add the harrisa to the feta dip and pulse to combine or transfer the feta dip to a serving bowl and drizzle with the harissa oil. Up to you! 

Enjoy immediately and store any leftovers in an airtight container in the fridge for up to three days.