In a small food processor or blender combine 1 cup drained roasted red peppers, 1/2 cup crumbled feta, 1/2 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, and the minced garlic. Pulse until mostly smooth but still slightly textured (about 20–30 seconds), scraping down the sides once.

Season

Add 1/2 tsp smoked paprika, 1/4 tsp ground black pepper, 1/4 tsp sea salt, and 1/4 tsp red pepper flakes (optional). Pulse 2–3 more times to incorporate and taste; adjust salt or lemon if needed.

Finish and chill briefly

Transfer the dip to a small serving bowl, drizzle with a scant 1/2 teaspoon extra virgin olive oil if desired, and sprinkle with 1 tablespoon chopped fresh parsley. Let sit 10 minutes at room temperature for flavors to meld, or chill up to 30 minutes if you prefer it cooler.

Pita

Warm pita (stovetop or oven)

Preheat a dry skillet over medium heat or preheat oven to 350°F (175°C). Brush both sides of the pita lightly with 1/2 tsp olive oil and sprinkle with a pinch (1/8 tsp) sea salt.

Toast

If using skillet: place pita in skillet and toast 1–2 minutes per side until warmed, slightly puffed and having light golden spots. If using oven: wrap pita in foil and warm for 6–8 minutes. Remove and keep wrapped to stay soft.

Cut and serve

Cut the warmed pita into halves or wedges, transfer to a plate and serve alongside the meze dip. Use pita to scoop up dip.