A creamy, high-protein whipped feta dip with a tzatziki twist: whipped Real California feta and Greek yogurt with cucumber, lemon, garlic, and fresh herbs, finished with hot honey and pistachios.
Place the grated cucumber in a fine-mesh strainer set inside a large bowl. Add a generous pinch of salt, toss, and set aside for 15 minutes to drain. Press on the mixture to release any extra liquid.
Combine the Real California feta cheese, Real California Greek yogurt, garlic, and olive oil in a small food processor or high-powered blender. Process until airy and whipped, scraping down the sides occasionally, about 1 to 2 minutes.
Scrape the whipped feta into a large bowl. Add the strained cucumber, garlic, lemon zest, dill, mint, a big pinch of salt, and a few cranks of black pepper. Stir to combine, then taste and adjust the salt and pepper. Add lemon juice to brighten it, as desired. Start with one teaspoon of lemon juice and add up to one tablespoon total.
Cover and refrigerate until chilled, at least 1 hour and up to 1 day. Stir before serving. Just before serving, garnish, as desired, with hot honey (or honey and chili oil) and top with chopped pistachios. Serve with crackers or crudités.