Prep the peppers: If using fresh red bell peppers, roast under a broiler until charred, peel the skins, and remove the seeds. If using jarred peppers, drain them thoroughly and pat them completely dry with paper towels.

Blend the flavor base: Place the roasted red peppers, hot chili peppers (or red pepper flakes), minced garlic, extra virgin olive oil, and fresh lemon juice into a food processor or high-speed blender. Process until completely smooth.

Add the dairy: Crumble the block of Greek feta cheese directly into the blender and add the Greek yogurt.

Pulse to texture: Pulse the mixture in short bursts until fully incorporated. It should be thick, scoopable, and uniform in color, but still retain a subtle, rustic texture from the feta. Do not over-process into a runny liquid.

Chill: Transfer the dip to a clean container, cover tightly, and refrigerate for at least 30 minutes before serving to let the flavors meld and the texture firm up.

Garnish and serve: Before serving, spread the dip into a shallow bowl and create a shallow well using the back of a spoon. Fill the crevices with a drizzle of extra virgin olive oil, and top with extra crumbled feta, a scatter of red pepper flakes, and fresh chopped parsley. Serve alongside warm pita bread.