Place the cream cheese, feta, roasted red peppers, garlic and black pepper in a food processor and blend until smooth, but still chunky.
Pour/spoon mixture into a large bowl, and fold in the fresh dill.
Transfer dip to a serving bowl, cover and refrigerate for an hour or two.
Serve with veggie dippers.
Devour.
Notes
Use sun-dried tomatoes and basil for change! A little lemon juice squeezed in just before serving will brighten the flavors! Spice it up with some crushed red pepper flakes. You could use Greek yogurt instead of cream cheese, but you'll need to add more salt. The consistency will be runnier, so add more feta! You can make this up to 5 days in advance. Store in an airtight container in the refrigerator.