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Add the beets, feta, 2 tablespoons of cream cheese, 2 garlic cloves, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and ½ teaspoon of salt to the bowl of a food processor, or into a blender. Blitz for a couple of minutes, until a smooth, creamy sauce forms. Scrape down the edge of the bowl, then blitz for another couple of minutes to make sure everything is properly mixed. Taste, then add a little more salt if it needs something extra (this will depend on how salty your feta is). For a looser consistency, add a little more olive oil.
Spoon the dip out into a serving bowl or onto a small plate, then use the back of your spoon to hollow out a little crater in the middle. Drizzle 1 tablespoon of olive oil on top, followed by the thyme leaves and the dukkah. Serve with your favourite crackers and enjoy.