Combine all ingredients in a food processor and blend until smooth. If you want a thinner dip, add in some feta brine or water.
Transfer to a serving bowl and top with desired garnishes.
Notes
*How to roast red peppers: Cut peppers in half and remove core, seeds and veins. Then drizzle with olive oil and roast in a 425 degree oven until they’re charred. You can also use the broiler, just keep a close eye on them. Once charred, remove from the oven and cover with a kitchen towel until cool enough to handle. Peel off the charred skins and slice into strips. PREP AHEAD: Make ahead and refrigerate for up to 4 daysLEFTOVERS/STORAGE: Serve immediately, or refrigerate in a sealed container for up to 4 days.NUTRITION NOTES: This dip is on the richer side, but is absolutely delicious paired with a variety of veggies. It’s a good source of protein, B vitamins and calcium. Feta is often high in sodium so consume in moderation. FOOD WASTE NOTES: If your feta was packaged with the brine, don’t toss it. You can use the brine to thin out your dip or add to soup, cook grains in it or marinate meat with it. SERVING SUGGESTIONS: Serve with crusty bread, crackers, pita chips, sliced veggies.