In a medium bowl, add the feta cheese. Use two forks to break the feta into roughly ½-inch pieces.
Add feta, milk, lemon juice, and minced garlic to the bowl of a food processor. Process for 20 seconds.
Continue running the food processor and slowly add in 2 Tablespoons olive oil. Turn off, scrape down the sides of the work bowl, and add the oregano.
Process the mixture for 45 seconds, scrape down the sides of the work bowl, and then process for 45 more seconds. The mixture will be thick and creamy.
Transfer the feta dip to a serving bowl. Drizzle with the remaining 2 teaspoons of olive oil if you’re serving right away. If not, then chill in the refrigerator for up to 2 days. Drizzle with olive oil before serving.
Serve this dip with veggies and pita chips. My favorite veggies to serve with the dip are carrots, cucumbers, radishes, sweet peppers, and pea pods.