Add the feta cheese, yogurt, olive oil, vinegar, and both peppers to a food processor. Process until the ingredients are almost smooth and combined, about 30 seconds.
Transfer to a bowl and serve at room temperature with a drizzle of olive oil. Store covered and refrigerated up to 1 week.
Video
Notes
Preferably Greek feta cheese. Crumbled, this will be 2 1/2 to 3 cups total.
Typically 1 large green bell pepper, seeded and coarsely chopped.
1 banana pepper, roughly chopped, about a 1/3 cup total. A Pepperoncini pepper can be substituted, with the heat factor rising just a bit. I also use a red Fresno chile (as pictured), seeded sometimes.