Place the parsley, lemon juice and zest, olive oil, garlic, and jalapeño in the base of a food processor. Pulse the ingredients together until smooth. Season with salt and pepper then pour the mixture into a bowl and set aside. Do not rinse or wash the food processor (yet)!
Add the cream cheese and feta cheese to the food processor. Pulse until smooth and creamy. If it's too thick add a splash of water, about 1/4c.
Spread the whipped feta into a shallow bowl or onto a platter. Top with the parsley-garlic-jalapeño mixture. Serve with grilled bread and or crudités.
Whipped Feta Dip will stay fresh in the refrigerator for up to five days. Store in a container with a tight-fitting lid.