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Spinach and Pepperoncini Baked Feta Dip Recipe

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3.8 from 87 reviews

  • Author: Sophia
  • Total Time: 45 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegetarian

Description

This Spinach and Pepperoncini Baked Feta Dip is a creamy, tangy, and spicy appetizer perfect for any gathering. Combining crumbled feta cheese, spinach, pepperoncini peppers, Greek yogurt, and mozzarella creates a rich, flavorful dip baked until bubbly and golden. Serve warm with pita chips, crostini, seeded crackers, or fresh veggie sticks for a crowd-pleasing snack or party starter.

Ingredients

Dip 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, or raw veggies

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 400ºF (204ºC). Grease an 8×8-inch baking dish or a small cast iron skillet evenly with non-stick cooking spray or a light coating of oil to prevent sticking.
  2. Crush Feta Cheese: Place the block of feta cheese into a large mixing bowl. Using a fork, crush and crumble the cheese into small pieces to create a crumbly texture essential for mixing.
  3. Dry and Add Spinach: Take the thawed spinach and place it into a clean kitchen towel. Squeeze out as much water as possible to avoid a watery dip. Add the dried spinach to the bowl with the crumbled feta cheese.
  4. Combine Ingredients: To the feta and spinach mixture, add plain Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, chopped pepperoncini peppers, and 1 cup of the grated mozzarella cheese. Stir thoroughly to blend all ingredients evenly.
  5. Assemble and Bake: Transfer the mixture into the prepared baking dish, spreading it to an even layer. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top. Bake in the preheated oven for 26 to 30 minutes until the dip is bubbly and has golden edges. For a nicely browned top, broil it for the last 2 minutes, watching closely to avoid burning.
  6. Serve Warm: Remove from oven and serve immediately with pita chips, crostini, seeded crackers, or raw vegetable sticks for dipping.

Notes

  • DOUBLE: For larger groups, double the recipe and bake in a 9×13-inch baking dish. Increase baking time by 5 to 10 minutes for thorough melting.
  • SERVING TIP: Use a small cast iron skillet to bake and serve—the skillet retains heat and keeps the dip warm longer. Alternatively, transfer dip to a small crockpot to keep warm throughout your event.
  • MAKE-AHEAD: Assemble the dip fully one day in advance, cover, and refrigerate. Bake fresh when ready to serve.
  • STORE: Refrigerate leftovers in an airtight container for up to 4 days.
  • REHEAT: Warm in a 350ºF oven for 15 minutes or microwave in short bursts, stirring occasionally. Or enjoy it cold.
  • SESAME-CRUSTED PITA CHIPS: Slice 4 large pita rounds into triangles and toss with 3-4 Tbsp olive oil, 2 Tbsp toasted sesame seeds, 2 tsp dried oregano, 1 tsp granulated garlic, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Bake at 400ºF for 12 to 15 minutes, tossing halfway, until golden and crispy.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://sophiasrecipe.com/spinach-and-pepperoncini-baked-feta-dip-recipe/