In a food processor fitted with the S-blade, add crumbled feta cheese, Greek yogurt, olive oil, lemon juice, lemon zest, grated garlic, and cracked black pepper.

Process on high speed for 3 to 4 minutes, pausing once or twice to scrape down the sides of the bowl with a spatula, until the mixture transforms into a velvety, cloud-soft, ultra-smooth cream.

In a small microwave-safe bowl or small saucepan over low heat, warm the honey with the crushed red pepper flakes for 30 seconds to infuse heat and liquid sheen.

Spread the whipped feta into a wide, shallow serving bowl or rimmed ceramic plate, using the back of a spoon to create luscious deep swooshes and swirls.

Drizzle warm chili hot honey generously over the swirls, then scatter toasted chopped pistachios and fresh thyme leaves across the top.

Serve immediately with warm pita triangles, crusty artisan bread, or fresh crunchy vegetables!