Spinach Pepperoncini Baked Feta Dip (Printable)
Creamy baked feta with wilted spinach and tangy pepperoncini, perfect for sharing
# 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
# Directions:
01 - Preheat oven to 375°F. Lightly grease a small 1-quart baking dish with cooking spray or 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 burn.
03 - Add chopped spinach to the skillet. Sauté for 2–3 minutes until just wilted. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, combine crumbled feta, softened cream cheese, Greek yogurt, and half the shredded mozzarella. Mix until mostly smooth and well incorporated.
05 - Fold in the sautéed spinach, sliced pepperoncini, dried oregano, red pepper flakes if using, and black pepper. Mix until evenly distributed.
06 - Spoon 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 lightly golden on top. The cheese should be fully melted.
08 - Remove from oven and let sit for 5 minutes to set. Sprinkle with fresh chopped parsley or dill and serve with lemon wedges on the side.
# Expert Hints:
01 -
- The salty tang of pepperoncini cuts through the rich, creamy cheeses in the most addictive way possible.
- It comes together in under 15 minutes of active prep but tastes like something you fussed over for hours.
02 -
- Don't skip the step of squeezing excess moisture from your wilted spinach, or the dip can become watery as it bakes.
- Room temperature cream cheese and yogurt blend much more easily than cold ones, so set them out about 20 minutes before you start.
03 -
- Aim for pea-sized pieces when slicing your pepperoncini so you get briny pops in every bite without overwhelming any single mouthful.
- If your feta is very salty, reduce the amount slightly or use a milder variety to keep the dip balanced.