Spinach and Pepperoncini Baked Feta Dip Recipe
This creamy and tangy Spinach and Pepperoncini Baked Feta Dip combines crumbled feta, thawed spinach, Greek yogurt, mayonnaise, garlic, red pepper flakes, chopped pepperoncini peppers, and fresh mozzarella cheese. Baked until bubbly and golden, this savory dip is perfect for serving warm alongside pita chips, crostini, crackers, or fresh vegetable sticks, making it an irresistible appetizer for gatherings or snack time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 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 (preferably avocado oil mayo)
- 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 veggie sticks
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400ºF (200ºC). Grease an 8×8-inch baking dish or a small cast iron skillet with non-stick cooking spray or a bit of oil to prevent sticking during baking.
- Prepare Feta and Spinach Mixture: Place the block of feta cheese into a large bowl and use a fork to crush and crumble it into small pieces. Next, place the thawed spinach into a clean kitchen towel and wring out as much excess water as possible to avoid soggy dip.
- Combine Ingredients: Add the dried spinach to the bowl with crumbled feta. Incorporate the Greek yogurt, mayonnaise, grated garlic cloves, crushed red pepper flakes, roughly chopped pepperoncini peppers, and 1 cup of the grated mozzarella cheese. Mix thoroughly until everything is evenly combined.
- Transfer and Top: Spoon the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of grated mozzarella cheese over the top to create a cheesy golden crust when baked.
- Bake the Dip: Place the dish in the preheated oven and bake for 26 to 30 minutes, until the dip is bubbly and has golden edges. For an extra-browned top, switch the oven to broil in the final 2 minutes, watching carefully to prevent burning.
- Serve Warm: Remove from the oven and allow to cool slightly. Serve the dip warm with pita chips, crostini, seeded crackers, and fresh raw veggie sticks for dipping.
Notes
- Be sure to thoroughly wring out the spinach to prevent excess moisture that can make the dip watery.
- Using whole-milk Greek yogurt adds creaminess without overpowering the feta flavor.
- Adjust the amount of pepperoncini peppers depending on your desired level of tangy heat.
- For a crispy top, broil briefly but watch carefully to avoid burning.
- This dip tastes excellent served warm but can also be enjoyed at room temperature.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
Keywords: Spinach dip, Baked feta dip, Pepperoncini dip, Mediterranean appetizer, cheesy spinach dip, party dip
