Roast the peppers: Microwave with olive oil for 8 minutes on max power until soft and slightly charred, or bake in oven at 200°C / 400°F for 20–25 minutes. Let cool, peel and remove seeds.
Blend peppers, feta, sun-dried tomatoes, basil, garlic, lemon juice, and olive oil until smooth and creamy.
Serve on bread, crackers, or toast.
