Preheat a dry skillet over medium heat. Add the chopped pecans and toast them for about 3–5 minutes until fragrant and lightly golden. Transfer to a plate to cool.

In a food processor, combine the creamy feta cheese, Greek yogurt, and olive oil. Pulse for 1–2 minutes until smooth, scraping down the sides as needed.

Spoon the whipped feta onto a serving plate, creating a swirled pattern. Dollop cranberry sauce on top and spread slightly with a spoon.

Sprinkle toasted pecans over the cranberry layer and garnish with fresh herbs. Serve with warm pita bread, crispy crostini, or veggie sticks.