Preheat the broiler.Place the peppers in an oven-proof dish and broil turning them frequently for 15-20 minutes or until peppers are charred and blistered. Let peppers cool until they are ok to handle.
Wear gloves and peel skin of peppers and take out the seeds.
In a food processor pulse the olive oil, garlic, red pepper flakes, and white wine vinegar. Add the peppers, yogurt, and feta pieces.Whip until smooth.
Serve dip with roasted tomatoes, crackers, and grilled pita bread.
Notes
You can fry the peppers instead of broil in a skillet with a little olive oil. Fry the peppers turning them frequently for 15-20 minutes or until they are charred and blistered.Go easy on the peppers at first. Add half a habanero in the mix, pulse, and try the dip. If you think you want more heat to add the second half. Some people have a high tolerance to heat; if you are one, add both habaneros. I personally add only one at first and build up if I need to.Be extra cautious when handling the habanero peppers. I strongly suggest using gloves when handling habaneros to protect you from the severe burning sensation that might occur, especially if you absentmindedly touch or rub your eyes. You definitely do not want any habanero residue in your eye. I use gloves when I handle any hot pepper.Instead of habanero you can use jalapeno, serranos, guajillo, cayenne etc. Basically, you can use your favorite hot peppers. Check out this terrific guide on hot peppers.Get good quality feta cheese. Find Greek feta in brine. I like Mt Vikosfeta and the Dodonibrand is also an excellent choice. Both are available at local supermarkets as well as Whole Foods and other specialty grocery stores. Israeli and Bulgarian feta are also good options. Please don't get any fat-free French feta. It is not the real thing, and it would never be part of a Greek pantry. I also find full-fat French feta too dry, it will not work well for this dish.