Makes about 2 Cups. Combine the feta, ricotta, sour cream, garlic, lemon juice, mint, and oregano in a food processor and process until smooth. Put into serving dish (or into plastic wrap lined bowl and refrigerate until it firms up and unmold onto the serving dish). Refrigerate until serving. Make a shallow well in the center of the dip and fill with hot honey. Sprinkle with Za’atar and serve with pita chips.