Name: Spinach and Pepperoncini Baked Feta Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 (8-oz.) block feta cheese; 1 (12-16 oz.) bag frozen spinach, thawed and squeezed dry; 1 cup plain whole-milk Greek yogurt; 1/2 cup mayonnaise (preferably avocado oil mayo); 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; Homemade or store-bought pita chips, crostini, seeded crackers, or raw veggies; 4 large pita rounds, sliced into triangles; 3–4 tablespoons extra-virgin olive oil; 2 tablespoons toasted sesame seeds; 2 teaspoons dried oregano; 1 teaspoon granulated garlic; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper

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Introduction

This Spinach and Pepperoncini Baked Feta Dip is creamy, cheesy, and loaded with zesty flavor. Made with feta, mozzarella, Greek yogurt, and tangy pepperoncini, it bakes into the ultimate party appetizer. Serve it warm with pita chips or crostini for a guaranteed crowd pleaser!

A white rectangular dish filled with a creamy rice base, topped with small green vegetables that look like Brussels sprouts or small sliced green buds, mixed with a sprinkling of seeds or grains and chopped herbs, adding texture and color contrast. A spoon is dipped into the dish on the right side, with a lemon wedge positioned near the top right corner. The entire scene is set on a white marbled surface, highlighting the fresh and vibrant colors of the food. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat oven to 400ºF. Grease an 8×8-inch baking dish or small cast iron skillet with non-stick cooking spray or oil.
Step 2: Place block of feta cheese in a large bowl; use a fork to crush and crumble into small pieces.
Step 3: Place thawed spinach in a clean kitchen towel and wring out as much water as possible. Add the dried spinach to the bowl with feta cheese, along with yogurt, mayo, garlic, red pepper flakes, pepperoncini, and 1 cup of the mozzarella cheese; mix well to combine.
Step 4: Transfer mixture to prepared baking dish and smooth out. Sprinkle remaining 1/2 cup mozzarella over the top.
Step 5: Bake for 26 to 30 minutes, until bubbly with golden edges. For extra browning, broil for the final 2 minutes.
Step 6: Serve warm with pita chips, crostini, seeded crackers, or raw veggie sticks.

Tips & Variations

Swap feta with cream cheese if you prefer a milder, creamier dip.
Add fresh herbs like dill, chives, or parsley for a fresh burst of flavor.
Try sun-dried tomatoes or olives in place of or alongside pepperoncini for extra Mediterranean flair.
Mix in grated Parmesan, Asiago, or Pecorino for a sharper, nuttier taste.
For a lighter version, use reduced-fat Greek yogurt and omit the mayo.

Storage

You can make the dip a day ahead—assemble it, cover, and refrigerate until ready to bake. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350ºF oven for about 15 minutes or in short bursts in the microwave, stirring occasionally. Alternatively, enjoy it chilled.

How to Serve

The image shows a white baking dish filled with a creamy casserole. The bottom layer is smooth and white creamy sauce with a soft texture. On top of this, there is a thick layer of green Brussels sprouts, cooked and slightly browned on the edges. Scattered around the sprouts are small, toasted brown bits, which look like seeds or nuts. There is a lemon wedge placed on the right side of the dish. A silver spoon with a long handle is resting inside the dish with some of the creamy sauce and sprouts on it. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can. Just cook down fresh spinach until wilted, squeeze out excess moisture, and then proceed with the recipe.

What can I serve this dip with?

Pita chips, crostini, seeded crackers, or raw vegetable sticks like cucumber, celery, and radish all pair wonderfully with this dip.