Char the red pepper until the skin blisters. Let it cool in a covered bowl, then peel, remove seeds, and chop roughly.

Blend feta, yogurt, pepper, chili, olive oil, vinegar or lemon juice, and garlic if using. Blend or mash until creamy but not too runny.

Add more yogurt if too salty. Add chili flakes if you want it spicier. Sprinkle paprika for extra flavor. Season with pepper and salt if needed.

Refrigerate for at least an hour to let flavors develop. Even better the next day.