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Spinach and Pepperoncini Baked Feta Dip Recipe

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4 from 36 reviews

This Spinach and Pepperoncini Baked Feta Dip is a creamy, tangy, and flavorful appetizer combining crumbled feta, spinach, Greek yogurt, mayonnaise, garlic, red pepper flakes, and pepperoncini peppers, all topped with mozzarella cheese and baked to bubbly perfection. Served warm with pita chips, crostini, seeded crackers, or raw veggies, it’s an easy and crowd-pleasing dip perfect for gatherings or snacking.

  • Total Time: 40 minutes
  • Yield: 6 servings

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
  • Raw veggies (e.g., carrot sticks, celery, cucumber slices)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 400ºF. Grease an 8×8-inch baking dish or a small cast iron skillet with non-stick cooking spray or oil to prevent sticking and ensure easy cleanup.
  2. Mix Ingredients: Place the block of feta cheese in a large bowl and use a fork to crush it into small pieces. Take the thawed spinach, place it in a clean kitchen towel, and wring out as much excess water as possible to avoid a watery dip. Add the dried spinach to the bowl with feta cheese along with Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, chopped pepperoncini peppers, and 1 cup of the grated mozzarella cheese. Mix everything thoroughly until well combined.
  3. Assemble and Bake: Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top. Bake in the preheated oven for 26 to 30 minutes until the dip is bubbly and the edges turn golden brown. For extra browning, switch the oven setting to broil during the last 2 minutes but watch closely to prevent burning.
  4. Serve Warm: Remove the baked feta dip from the oven and serve it warm with your choice of pita chips, crostini, seeded crackers, and/or raw veggie sticks for dipping.

Notes

  • Wringing out the spinach thoroughly is crucial to prevent a soggy dip.
  • Using avocado oil mayonnaise adds a subtle richness without overpowering the flavors.
  • If you prefer less heat, reduce or omit the crushed red pepper flakes.
  • Broil carefully at the end to achieve a nicely browned top without burning.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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