Drain the roasted red peppers thoroughly and pat dry with paper towels. Excess liquid will make your dip runny, so don't rush this step.

In a food processor, combine the feta, cream cheese, garlic, lemon juice, olive oil, smoked paprika, and black pepper. Process until completely smooth, stopping to scrape down the sides once or twice, about 1 minute.

Add the drained roasted red peppers to the food processor. Pulse 8 to 10 times until the peppers are broken down but you still see small flecks throughout - you want some texture, not a completely homogenous mixture.

Taste the dip. The feta usually brings enough salt, but add a pinch if needed. For more tang, add another squeeze of lemon. For more smoke, add another pinch of paprika.

Transfer to a shallow serving bowl, creating a swoosh with the back of a spoon. Drizzle with olive oil and scatter the chopped parsley over top. Serve immediately with pita chips or warm pita bread, or cover and refrigerate for up to 3 days.