This appetizer is all about contrast: a silky, spreadable base swirled into wide ridges on the platter, then flooded with a glossy honey sauce that's been warmed with red pepper flakes and brightened with a splash of apple cider vinegar. Bright lemon juice and good olive oil keep the whole thing light and lively, while a finishing drizzle of oil adds extra sheen right before serving. Scatter fresh thyme and parsley over the top for a pop of color and a little herbal lift against all that sweet heat. The texture comes together fast in a food processor, so you get a completely smooth, creamy spread in just a couple of minutes with almost no hands-on effort. Pile it onto a platter with crackers or toasted bread and it disappears at parties in minutes. It's an easy, crowd-pleasing dip to keep on rotation for a dairy free spread.
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Make the hot honey: combine the honey and red pepper flakes in a small saucepan over medium-low heat, stirring occasionally, until the honey is warm and just beginning to bubble at the edges, about 3–4 minutes. Remove from the heat, stir in the apple cider vinegar, and set aside to steep while you prepare the feta.
Add the crumbled feta, cream cheese, 3 tbsp olive oil, lemon juice, and black pepper to a food processor. Process, scraping down the sides once or twice, until the mixture is completely smooth and creamy with no visible feta crumbles, about 2 minutes.
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