It is easier to mix the cream cheese and greek yogurt (or sour cream) together when the cream cheese is at room temperature, so do that first. Then mix them together until they are well-blended. I like to use a mixer (stand or hand) for this part.
Dice the entire jar of roasted red pepper and add to the cream cheese mixture.
Add in feta cheese, garlic powder, onion powder, pepper and salt until it's all combined.
Refrigerate for about 2 hours so the cream cheese can firm up again. Serve with veggies, crackers or bread.
This can be made ahead and refrigerated overnight.