Begin by roasting the red peppers over coals, on a gas stove, or under the broiler until the skins blacken and are scorched. Let them rest covered and then peel off the skins and discard the stems and the seeds as well.
In the bowl of a food processor, combine the feta cheese, Greek yogurt, peppers, garlic, olive oil, lemon juice, oregano, red pepper flakes, and salt.
Blend until combined and the dip is light and creamy.
Pour into a bowl for serving and garnish with fresh parsley and olives. Serve with warmed pita bread or pita chips and enjoy.
Notes
Store for 3-4 days in the fridge in an airtight container.