Those crackers in your pantry have been waiting their whole lives for this
3 tablespoons red wine vinegar4 teaspoons thyme leaves, plus more for servingPreheat oven to 300°. Place bell peppers on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Roast peppers, turning every 15 minutes or so, until collapsed and very tender, 60–75 minutes. Let cool.
Meanwhile, whisk shallot, garlic, vinegar, a pinch of black pepper, and remaining ¼ cup oil in a small bowl to combine. Season with salt. Remove stems, skins, and seeds from bell peppers; discard. Finely chop flesh and transfer to a medium bowl. Whisk dressing to reincorporate and pour over peppers; toss to coat. Gently toss in feta and 4 tsp. thyme. Cover and chill dip at least 15 minutes to allow flavors to meld. Taste and season with more salt and pepper if needed.Dip can be made 1 day ahead. Keep chilled.
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