• 1 (6-oz.) package feta cheese in brine, drained and crumbled (1 1/2 cups)
• 1/4 cup reduced-fat cream cheese, softened
• 1 large clove garlic
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons cold water
• 1/3 cup pomegranate seeds (arils)
• 1/4 cup lightly salted pistachios, chopped
• 1 tablespoon hot honey
• 1 teaspoon fresh thyme leaves
• 2 (6 1/2-inch) whole-wheat pita rounds, warmed and cut into 16 wedges

DIRECTIONS