Add the roughly chopped cranberries, 2 tablespoons orange juice, granulated sugar, 2 tablespoons hot honey, finely diced red onion, half the diced jalapeño, half the chopped green onions and kosher salt to a bowl. Stir well to combine. Do not heat the mixture.
Cover the bowl and refrigerate the cranberry-jalapeño mixture for at least 30 minutes so the sugar can draw out some juice and the flavors can come together. Stir it before assembling the dip. There is no simmering or cooling step in this version.
Add the feta, softened cream cheese, Greek yogurt, olive oil, lemon zest, lemon juice and garlic to a food processor. Process for 60 to 90 seconds, stopping to scrape down the sides as needed, until the whipped feta is creamy and spreadable.
Spoon the whipped feta into a wide, shallow serving bowl. Spread it into an even layer with a few natural swirls. Spoon about half of the chilled cranberry mixture over the feta and gently swirl it into the surface two or three times. Spoon the remaining cranberry mixture on top. Finish with the remaining diced jalapeño, the remaining green onions and the remaining 2 tablespoons of hot honey.
Serve with sturdy butter crackers, crostini, pretzel crisps or sliced pears.
