Crumble the feta.

(Optional) Roast the peppers. If you want to make this recipe quickly, you can choose to use a jarred roasted red pepper and fresh chili pepper and skip this step. We chose to roast our peppers at home. If you want to roast the peppers yourself, preheat your oven to 220°C (430°F), add the peppers to a roasting dish, drizzle some olive oil and sprinkle salt, and bake them for about 20 minutes for the chili pepper and 25-30 minutes for the bell peppers until you have a nice charred skin on both. Wait for them to cool and peel them, ready to use in step 3.

Blend the roasted red bell pepper, half of the chili pepper(without the seeds), minced garlic, and yogurt using a blender, a food processor, or an immersion blender and a bowl.

Combine the pepper-yogurt mixture with the olive oil and mix with a spatula.

Add in the feta cheese, breaking it down with the spatula. Once it’s ready, spoon the dip onto a plate or into a bowl, drizzle with a little olive oil, and to do as the Greeks do, serve it with a fresh batch of pita bread for a dipping combination of majestic proportions.