Preheat oven to 350°F (175°C). Spread walnut halves on a baking sheet and toast 6–8 minutes until fragrant and lightly browned. Watch closely to avoid burning. Remove, let cool, then chop ¾ cup finely and reserve 8 halves whole for garnish.

Prepare roasted peppers

If using jarred roasted red peppers, drain well and pat dry. If using fresh, char or roast 1 large red bell pepper until skin blackens, place in a covered bowl to steam 10 minutes, then peel, seed, and chop to yield about ¾ cup. Reserve 4 strips for garnish.

Make the dip

Combine base ingredients

In a medium bowl or food processor, add 1.5 cups crumbled feta, ½ cup Greek yogurt, 2 oz softened cream cheese, 1 tbsp lemon juice, 1 tbsp olive oil, and 1 minced garlic clove. Pulse or beat with an electric mixer until mostly smooth but still slightly textured (about 8–12 pulses or 30–45 seconds).

Add peppers, nuts and seasonings

Add the chopped roasted red pepper (¾ cup), ¾ cup toasted chopped walnuts, 1 tsp smoked paprika, ½ tsp hot smoked paprika (or Aleppo pepper), ¼ tsp salt, and ¼ tsp black pepper to the bowl. Fold with a spoon or pulse 2–3 times in the processor so ingredients are evenly distributed but retain some chunkiness. Taste and adjust salt, lemon, or heat as needed.

Adjust texture

If dip is too thick, stir in up to 1–2 tsp water or extra olive oil to reach desired spreadable consistency. If too thin, refrigerate 15–20 minutes to firm.

Finish & serve

Transfer dip to a shallow serving bowl and smooth the top. Create a shallow well in the center.

Drizzle 1 tbsp extra-virgin olive oil over the top, sprinkle remaining toasted walnut pieces and reserved roasted pepper strips decoratively. Dust with ¼ tsp smoked paprika and scatter 1 tbsp chopped parsley, if using.

Serve immediately with warm pita, pita chips and fresh vegetable sticks. The dip can be made 1 day ahead; cover and refrigerate and bring to room temperature 20–30 minutes before serving.