Spinach and Pepperoncini Baked Feta Dip Recipe
A creamy and tangy spinach and pepperoncini baked feta dip that combines crumbled feta, Greek yogurt, spinach, and pepperoncini peppers baked to bubbly perfection with mozzarella cheese. Perfect for serving warm with pita chips, crostini, or raw veggies as a flavorful appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dip
- 1 (8-oz.) block feta cheese
- 1 (12-16 oz.) bag frozen spinach, thawed
- 1 cup plain whole-milk Greek yogurt
- 1/2 cup mayonnaise (avocado oil mayo preferred)
- 2 garlic cloves, grated
- A generous pinch crushed red pepper flakes
- 1 cup sliced pepperoncini peppers, roughly chopped
- 1 1/2 cups grated fresh mozzarella cheese, divided
- Non-stick cooking spray or oil for greasing pan
For Serving
- Homemade or store-bought pita chips
- Crostini
- Seeded crackers
- Raw veggies
Instructions
- Preheat and Prepare: Preheat oven to 400ºF. Grease an 8×8-inch baking dish or small cast iron skillet with non-stick cooking spray or oil to prevent sticking.
- Crush Feta: Place block of feta cheese in a large bowl and use a fork to crush and crumble it into small pieces for easier mixing and creamier texture.
- Drain Spinach: Place thawed spinach in a clean kitchen towel and wring out as much water as possible to avoid watery dip.
- Combine Ingredients: Add the dried spinach to the bowl with feta cheese along with Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, sliced pepperoncini peppers, and 1 cup of grated mozzarella cheese. Mix thoroughly to combine all flavors evenly.
- Transfer and Top: Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.
- Bake: Bake in the preheated oven for 26 to 30 minutes until the dip is bubbly and edges are golden brown. For extra browning, broil on high for the last 2 minutes, watching carefully to avoid burning.
- Serve Warm: Serve the dip warm with pita chips, crostini, seeded crackers, and/or raw veggie sticks for dipping and enjoyment.
Notes
- Make sure to thoroughly drain the spinach to prevent the dip from becoming watery.
- Use whole-milk Greek yogurt for creaminess; non-dairy or low-fat alternatives may alter texture.
- Adjust the amount of pepperoncini peppers and red pepper flakes to control the level of heat and tanginess.
- For a sharper flavor, use aged feta cheese.
- Can be prepared ahead of time and baked just before serving for convenience.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
