Spinach and Pepperoncini Baked Feta Dip (Printable)
Creamy Mediterranean-style baked dip with wilted spinach, tangy pepperoncini, and three cheeses. Ready in 40 minutes.
# What You’ll Need:
→ Vegetables
01 - 5 oz fresh baby spinach, roughly chopped
02 - 1/3 cup pepperoncini peppers, drained and sliced
03 - 2 cloves garlic, minced
→ Dairy
04 - 8 oz feta cheese, drained and crumbled
05 - 4 oz cream cheese, softened
06 - 1/2 cup plain Greek yogurt
07 - 1/2 cup shredded mozzarella cheese
→ Pantry & Seasonings
08 - 2 tbsp extra-virgin olive oil
09 - 1/4 tsp crushed red pepper flakes
10 - 1/2 tsp dried oregano
11 - Freshly ground black pepper, to taste
→ Garnish
12 - 2 tbsp fresh parsley or dill, chopped
13 - Lemon wedges
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a small 1-quart baking dish with cooking spray or a small amount of olive oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.
03 - Add chopped spinach to the skillet. Sauté for 2-3 minutes, stirring occasionally, until spinach is completely wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine crumbled feta, softened cream cheese, Greek yogurt, and half of the shredded mozzarella. Mix until mostly smooth and well combined.
05 - Fold in the cooled sautéed spinach, sliced pepperoncini, dried oregano, crushed red pepper flakes (if using), and black pepper. Stir until evenly distributed throughout the cheese mixture.
06 - Spoon the mixture into the prepared baking dish, spreading evenly. Top with remaining mozzarella cheese and drizzle with the remaining 1 tablespoon olive oil.
07 - Bake for 20-25 minutes, until the dip is bubbling around the edges and the top is lightly golden brown.
08 - Remove from oven and let rest for 5 minutes to set. Garnish with chopped fresh parsley or dill and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The combination of salty feta and tangy pepperoncini creates something bigger than the sum of its parts
- It comes together in under fifteen minutes but tastes like you spent way more effort on it
02 -
- Draining the feta and pepperoncini thoroughly prevents the dip from becoming too watery
- Letting the dip rest for five minutes after baking makes all the difference for serving consistency
03 -
- Use a block of feta and crumble it yourself instead of buying pre crumbled for better texture
- Room temperature cream cheese blends much smoother than cold straight from the fridge