In a food processor fitted with the S-blade (or high-speed blender), combine crumbled feta cheese, whole-milk Greek yogurt, softened cream cheese, extra virgin olive oil, fresh lemon juice, 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 rubber spatula, until the mixture transforms from grainy curds into an impossibly smooth, velvety, cloud-like mousse.

While the feta whips, prepare the warm hot honey: in a small saucepan over medium-low heat, combine pure honey, crushed red pepper flakes, and fresh thyme leaves. Warm gently for 2 to 3 minutes until bubbling slightly and deeply fragrant. Remove from heat immediately so the honey does not burn.

Spread the whipped feta into a wide shallow serving bowl or ceramic platter, using the back of a large spoon to create generous swirling dips and ridges on the surface.

Generously spoon the warm, spicy thyme-infused hot honey over the whipped feta, allowing it to pool in the swoops and ridges. Scatter chopped roasted pistachios and flaky sea salt over the top. Serve immediately alongside warm toasted pita triangles and crisp garden crudités!