Take the cream cheese out of the refrigerator to bring it to room temperature so it blends smoothly. Crumble the feta if not already crumbled. Mince the garlic and measure the spices.

Blend base

In a food processor, combine the crumbled feta, room-temperature cream cheese, and Greek yogurt. Pulse 6–8 times until the mixture is mostly smooth but still has a bit of texture (you want a creamy dip, not completely puréed). Scrape down the sides as needed.

Season and finish

With the processor running on low, stream in 2 tablespoons olive oil and 1 tablespoon lemon juice until incorporated. Add the minced garlic, smoked paprika, 1 teaspoon crushed red pepper flakes, 1 tablespoon hot honey (or hot sauce), 1 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Pulse 4–6 more times to distribute seasonings evenly. Taste and adjust heat or salt as desired—add more hot honey or red pepper flakes for extra spice, or a pinch more salt if needed.

Transfer the dip to a shallow serving bowl and smooth the top with a spatula to prepare for garnishing.

Garnish & Finish

Drizzle 1 tablespoon extra virgin olive oil over the top of the smoothed dip so it forms a glossy finish.

Sprinkle the thinly sliced green onions evenly over the dip, concentrating a little more toward the center for visual appeal. Lightly dust 1/4 teaspoon crushed red pepper flakes over the top if using for extra color and heat.

To Serve

Warm the pita: either wrap whole pitas in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or cut into wedges and toast in a dry skillet or oven until lightly golden and crisp.

Arrange the warm pita wedges and/or pita chips around the bowl of spicy feta dip and serve immediately.