Crumble the feta cheese into small pieces using a fork.

Chop the chili pepper.

Saute the chopped chili pepper in 2 tablespoons of olive oil until the skin is lightly browned.

Remove the stem from the pepper and discard.

Using a mortar and pestle, add the sauteed pepper and the oil to the crumbled feta cheese.

Mash the mixture until smooth, adding additional olive oil if needed to achieve a thick dip consistency.

Alternatively, put the feta cheese, pepper, and oil from sauteing in a blender.

Mix until smooth, adding more olive oil if needed to reach the desired consistency.

Garnish with parsley and serve.

If the pepper is too hot, slit it open under running water and remove the white internal membrane before sauteing.