Combine the red and green bell pepper, olives, a garlic, onion and oregano in the bowl of a food processor. Pulse on and off until finely minced (it should look like relish); do not over process. Drain in a colander or fine-mesh strainer, pressing with the back of a spoon to remove as much liquid as possible. Place the vegetables in a medium bowl and add the feta and cream cheese; mix with a fork until smooth, stir in the lemon juice and black pepper. Serve with sliced vegetables, crackers and hearty bread. Makes about 2 1/2 cups. * To pit olives, place them on a cutting board and press firmly with the flat side of a knife or bottom of a glass until flesh cracks and pit is exposed. A very thick, colorful spread. Recipe has been tested by two food writers at Oregonian and the FoodDay staff selected this recipe as 5th in top 12 recipes published in FoodDay in 1996 (out of 2500 tested and tasted). ** Note: This was also tested using chevre, the soft goat cheese. It was judged great too. Per Serving: Calories: 41 per tablespoon (13% from protein, 9% from carbohydrate, 78% from fat), Protein: 1 gram, Cholesterol: 11 mg, Exchanges: 1/2 fat, Total fat: 4 grams, Sodium: 117 mg, Saturated fat: 2 grams, Carbohydrate: 1 gram. Source: Owner/Chef Paul Warner, Genevieves, Portland Ore. (From Oregonian FoodDay article, 12/31/96.) MC adaptation by Brenda Adams Recipe by: Owner/Chef Paul Warner, Genevieves, Portland Ore. / badams Posted to MasterCook Digest V1 #217 by Adams on Feb 24, 1997.