If you have a gas stove, turn it to medium heat and place the red pepper directly on the grate. Char the pepper until blackened on each side – about 2 minutes per side.
If you don’t have a gas stove, turn the oven broiler on high and place the red pepper about 6” away from the broiler. Char it on each side until blackened – about 3 minutes per side.
Remove the pepper and place it in a heatproof bowl. Cover it with plastic wrap. Allow the pepper to steam for 10 minutes.
When the pepper is cool to the touch, scrape off the charred skin and remove the stem and seeds. Chop the remaining soft red flesh of the pepper into small pieces and set aside until ready to use.
Add the feta, cream cheese, olive oil, garlic, lemon juice, and thyme to the bowl of a food processor or blender and puree until smooth and creamy – about 2 minutes. Make sure to scrape down the sides of the bowl as necessary.
Next add the chopped roasted red peppers and pulse until the peppers are your desired size.
Serve this dip with pita bread, crackers, naan, or vegetables. Or use it as a spread for bread, sandwiches, or wraps.
Storage: Store any leftovers in an airtight container in the fridge for up to four days.
Notes
You can use store-bought jarred roasted red peppers if you like. Drain them before using.
Block feta whips into a smoother, creamier dip than crumbled feta.
Whipped cream cheese adds a bit of extra tanginess and creaminess to the dip. If you need to use traditional cream cheese, let it come to room temperature before using.