Step 1: If using fresh red peppers, preheat your oven to 400°F (200°C). Halve and deseed two red bell peppers, then brush lightly with olive oil. Place cut-side down on a baking sheet and roast for 20-25 minutes, or until the skin is blistered and the flesh is tender. Let cool slightly, then peel off the skin. Skip this step if using jarred roasted red peppers; simply drain them well.
Step 2: In the bowl of a food processor, combine the softened cream cheese, drained roasted red peppers, crumbled feta cheese, minced garlic, fresh parsley, fresh dill (if using), lemon juice, 1 tablespoon of olive oil, salt, and black pepper.
Step 3: Process the mixture until it is smooth and creamy. You might need to stop and scrape down the sides of the bowl a few times to ensure everything is well incorporated. Taste and adjust seasonings as needed. You might want a little more salt, pepper, or lemon juice to brighten the flavors.
Step 4: Transfer the dip to a serving bowl. For optimal flavor, cover and refrigerate for at least 30 minutes, or even a few hours, to allow the flavors to meld. This dip can be made a day in advance.
Step 5: Before serving, let the dip sit out at room temperature for about 15-20 minutes to achieve the perfect spreadable consistency. Garnish with a sprinkle of fresh herbs (parsley or dill) and an extra crumble of feta cheese for an appealing presentation. Serve with crackers, pita bread, or fresh vegetables.