Break the block of feta into about 8 pieces and place in a fine mesh strainer. Rinse briefly under cold water then drain well. This step is optional but helps remove some of the saltiness.

While the feta is draining make the hot honey. Combine the honey and red pepper flakes in a small saucepan. Warm over medium heat until the honey starts to simmer. Remove from the heat and cool while preparing the dip.

Transfer the feta to the bowl of a food processor. Add the lemon juice and milk. Process until the mixture resembles ricotta or cottage cheese. With the processor running, slowly drizzle in the olive oil. Scrape the bottom of the bowl and process again until the mixture is smooth and creamy. It should have a consistency similar to Greek yogurt. Transfer the dip to a serving bowl.

Using a spoon, creamy a swirl in the dip. Drizzle the cooled hot honey over the feta. Garnish with finely chopped pistachios. Serve immediately with toasted baguette slices.