1-First, cook the cranberry compote by combining 2 cups of frozen or fresh cranberries, 1/4 cup of maple syrup, zest and juice of one orange, and 1/4 teaspoon of ground nutmeg in a medium saucepan. Heat over medium-high until it boils, then simmer on medium-low for 6 to 10 minutes, stirring occasionally until the cranberries burst and thicken into a jam-like consistency. Let the compote cool completely before using it. This step adds a fresh, fruity layer that balances the dip’s tanginess.

2-Next, blend the whipped feta by combining 225 grams (8 ounces) of feta cheese drained from brine, 1/2 cup of plain Greek yogurt, 1/4 teaspoon of chili flakes, and 2 tablespoons of olive oil in a food processor or with an immersion blender. Process until the mixture is smooth and creamy, which only takes a minute or two. Once ready, layer the whipped feta in a shallow bowl and top it with the cooled cranberry compote.

3-Finish by garnishing with 1/4 cup of chopped pistachios, 1 to 2 tablespoons of honey for drizzling, and fresh thyme leaves if you like. Serve the dip with crostini, crackers, or pita bread for a complete appetizer.