Begin by crumbling the feta cheese into a mixing bowl using a fork. If the feta is particularly salty, give it a quick rinse under cool water, patting it dry afterward.

In a medium bowl or food processor, combine the crumbled feta, softened cream cheese, and Greek yogurt. Allow the mixture to sit at room temperature for 5–10 minutes.

Add the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, honey, and ground cumin (if desired). Season lightly with black pepper and salt. Stir well to combine.

Using a whisk, mash the mixture by hand until smooth while leaving small bits of feta for texture or use a food processor.

If your dip appears too thick, add 1–2 teaspoons of Greek yogurt or a splash of water or milk to loosen it.

Transfer your mixed dip to a serving bowl and smooth the top with a spatula. Cover and refrigerate for at least 30–45 minutes.

Remove the pomegranate arils and pat them dry. Roughly chop the pistachios and mint or parsley.

Take the dip out of the fridge about 10–15 minutes before serving. Swirl the top with a spoon and scatter the pomegranate arils and chopped pistachios.

Drizzle honey and extra-virgin olive oil over the dip. Sprinkle a pinch of flaky sea salt and freshly ground black pepper.

Garnish your dip with toasted pita bread, pita chips, crostini, or fresh veggie sticks for dipping.