1. Drain feta cheese from brine and pat completely dry with paper towels. Bring feta and Greek yogurt to room temperature, about 30 minutes.

2. Toast shelled pistachios in dry skillet over medium heat 3-5 minutes, stirring constantly, until fragrant and slightly darker. Let cool completely, then roughly chop.

3. Extract pomegranate arils: Cut pomegranate in half, hold cut-side down over bowl, and hit back with wooden spoon until seeds fall out. Remove any white membrane. Pat arils dry if very juicy.

4. In food processor, combine feta cheese, Greek yogurt, olive oil, lemon juice, minced garlic, black pepper, and red pepper flakes if using.

5. Process for 2-3 minutes, stopping to scrape down sides, until mixture is completely smooth, fluffy, and lump-free. Texture should resemble thick, creamy hummus.

6. If too thick, add 1 tablespoon Greek yogurt or olive oil at a time and pulse until spreadable but still holds shape.

7. Taste and adjust seasoning with more lemon juice, garlic, or pepper as needed. Remember toppings add sweetness and salt.

8. Spread whipped feta mixture onto shallow serving bowl or platter using back of spoon or offset spatula. Create swirls and texture on surface.

9. Scatter pomegranate arils evenly over surface in decorative pattern. Sprinkle toasted chopped pistachios over and around pomegranate.

10. Distribute fresh mint and parsley over dip for pops of green color.

11. Drizzle honey in thin streams over entire surface, creating artistic pattern. Follow with extra virgin olive oil drizzle.

12. Finish with light sprinkle of flaky sea salt.

13. Serve immediately at cool room temperature with pita chips, vegetables, crackers, and toasted bread arranged around dish.