In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, dill, parsley, mint, salt, and pepper until smooth to make the Lemon Herb Yogurt Dip.

In a food processor, blend the feta, Greek yogurt, cream cheese, olive oil, roasted garlic, lemon juice, lemon zest, and black pepper until light and creamy to prepare the Roasted Garlic Whipped Feta Dip.

Transfer all dips into small serving bowls.

Arrange the bowls evenly across a large wooden serving board.

Place the toasted pita wedges, pita chips, and assorted crackers around the dips.

Fill the remaining spaces with cucumbers, cherry tomatoes, carrots, radishes, roasted peppers, artichokes, olives, grape leaves, feta cubes, mozzarella pearls, dried fruit, and toasted nuts.

Drizzle extra virgin olive oil over the hummus and whipped feta, then sprinkle za’atar over the hummus and cracked black pepper over the whipped feta.

Finish with fresh rosemary, thyme, mint leaves, and lemon wedges before serving immediately.