Crumble the feta into a medium mixing bowl. Add the softened cream cheese and Greek yogurt. Use a fork or an electric hand mixer on low to combine until mostly smooth but with a little texture (about 30–45 seconds with a mixer, 1–2 minutes by hand).

Spice & Heat

Add the harissa paste, smoked paprika, red pepper flakes, and black pepper to the cheese mixture. Stir or mix on low until evenly incorporated, scraping down the sides of the bowl.

Taste for heat level: add an extra 1/2 teaspoon harissa or a pinch more red pepper flakes if you'd like it spicier.

Aromatics & Brighteners

Stir in the grated garlic, lemon juice and lemon zest, and 1 tablespoon of the olive oil. Mix until smooth and well combined. Adjust salt to taste (start with the 1/2 teaspoon sea salt).

If the dip feels too thick, add up to 1–2 tablespoons more Greek yogurt or 1 tablespoon water to reach desired spreadable consistency.

Herbs & Garnish

Fold in the chopped parsley and optional mint, leaving a small amount to sprinkle on top for garnish.

Transfer the dip to a serving bowl. Drizzle the remaining 1 tablespoon extra-virgin olive oil and the chili oil (or extra olive oil) over the top in a thin ribbon. Scatter the toasted pine nuts and the reserved chopped herbs on the surface.

Optional: for a warm, smoky finish, place the assembled bowl under a broiler for 1–2 minutes to warm the top slightly (watch closely so it doesn't burn).

To Serve

Serve at room temperature or slightly warm with warm pita wedges, crackers or an assortment of raw vegetables. Leftovers keep covered in the refrigerator for up to 4 days; bring to room temperature before serving.