Set the block of feta and the Greek yogurt on the white marble counter for 15 to 20 minutes before you start, until both lose their chill: cold feta blends gritty, room temperature feta blends smooth.

Cut the feta into rough 1-inch cubes and drop them into the bowl of a food processor fitted with the regular blade.

Add the Greek yogurt, olive oil, garlic, lemon juice, lemon zest, black pepper and salt to the processor bowl with the feta.

Process continuously for 60 to 90 seconds, stopping once to scrape down the sides with a rubber spatula, until the mixture turns pale, thick and completely smooth with no visible lumps of cheese.

Taste the dip from the tip of a spoon. If it tastes flat, blend in another teaspoon of lemon juice; if it tastes bland, add one more pinch of salt and process for 10 more seconds.

Scrape the whipped feta onto a wide white ceramic plate and spread it into a loose circle about 8 inches across, using the back of a large spoon to press a shallow trench through the center.

Slide the plated dip into the refrigerator, uncovered, for 10 minutes: this short chill firms the swirl so the honey pools in the trench instead of running straight off the edge.

Drizzle 2 tablespoons of hot honey directly into the trench, letting it pool rather than spreading it to the edges.

Spoon the chili crunch over the honey, concentrating most of it in the center so the oil and chili flecks catch the light.

Scatter the chopped fresh herbs over the top and finish with a thin drizzle of olive oil.

Serve right away with the pita chips and cucumber rounds arranged around the plate, and plan to finish the dip within 2 hours if it sits out at room temperature.