Spinach and Pepperoncini Baked Feta Dip Recipe
This Spinach and Pepperoncini Baked Feta Dip is a creamy, tangy, and slightly spicy appetizer perfect for sharing. Featuring crumbled feta combined with thawed spinach, creamy Greek yogurt, avocado oil mayonnaise, garlic, red pepper flakes, and tangy pepperoncini peppers, it’s topped with melty mozzarella and baked until bubbly and golden. Serve warm with pita chips, crostini, crackers, or fresh veggies for a delicious crowd-pleaser that’s perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
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 (avocado oil mayo recommended)
- 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 (e.g., carrot sticks, cucumber slices)
Instructions
- Preheat and Prepare: Preheat your oven to 400ºF. Grease an 8×8-inch baking dish or a small cast iron skillet thoroughly with non-stick cooking spray or oil to prevent sticking.
- 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. Take the thawed spinach and squeeze it tightly in a clean kitchen towel to remove as much moisture as possible. Add the dried spinach to the bowl with the crumbled feta. Then add plain Greek yogurt, mayonnaise, grated garlic cloves, crushed red pepper flakes, chopped pepperoncini peppers, and 1 cup of grated mozzarella cheese. Mix everything thoroughly to ensure an even distribution of ingredients.
- Assemble and Bake: Transfer the prepared mixture into the greased baking dish and smooth out the top. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top. Place the dish in the oven and bake for 26 to 30 minutes until the dip is bubbly and the edges are golden brown. For an extra touch of browning, switch the oven to broil and broil for an additional 2 minutes, watching carefully to avoid burning.
- Serve Warm: Remove the dip from the oven and let it cool just slightly. Serve it warm alongside pita chips, crostini, seeded crackers, and a variety of raw veggie sticks for dipping. Enjoy this crowd-pleasing appetizer fresh and hot from the oven.
Notes
- Squeezing out excess water from the spinach is essential to prevent a watery dip.
- Use avocado oil mayonnaise for a healthier fat option and subtle flavor.
- The dip can be reheated in the oven at 350ºF for about 10-15 minutes before serving again.
- Broiling at the end adds a nice golden crust, but keep a close eye to prevent burning.
- Try adding toasted pine nuts or fresh herbs like dill or parsley for extra flavor variations.
