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Feta Dip
Cranberry Sauce
In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Remove thyme and stir in orange zest. Let cool.
In a food processor combine feta, yogurt, and garlic. Blend or process until very smooth, scraping down sides as necessary. Add olive oil and blend until incorporated.
Season with salt, if needed, and pepper, if using.
Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers alongside.
Make Ahead: Dip can be made 4 days ahead. Transfer to an airtight container and refrigerate.