Wash, dry and roughly cut the wild garlic.
Mix / puree together with the cream cheese. Crumble the feta and mix / puree with it depending on your taste or the desired creaminess.
Briefly work in olive oil.
I don't add salt or pepper. The feta is salty and the wild garlic has its own heat. Everyone is welcome to add seasoning according to their own taste.
This cream is a delicious spread, dip or accompaniment to grilled / fried food.
The cream will keep for a few days in the refrigerator, but it will form whey, which you can throw away or stir in again.