Heat 1 teaspoon of olive oil in a small sauté pan over medium-low heat. Add 2 cloves of minced garlic and sauté for 30–40 seconds until fragrant.

Stir in 0.5 teaspoon of chili flakes and sauté for 30 seconds before removing pan from heat.

Mix in 2 tablespoons of honey in the same pan and warm gently without boiling.

In a food processor, add 8 ounces of block feta cheese and 4 ounces of cream cheese with juice of half a lemon. Blend until smooth.

Gradually drizzle in 1 tablespoon of olive oil while blending for a creamy consistency.

Transfer the dip to a serving bowl, create swirls on the surface, and drizzle the warm honey-garlic mixture over the top.

Garnish with chopped pistachios and fresh herbs, then serve with crackers or veggies.