Spinach and Pepperoncini Baked Feta (Printable)
Creamy, tangy baked feta dip with spinach and pepperoncini—perfect for parties or snacking.
# 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 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 burn.
03 - Add chopped spinach to the skillet. Sauté 2–3 minutes until wilted and reduced in volume. Remove from heat and let cool slightly for 2–3 minutes.
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. Stir until evenly distributed throughout the cheese mixture.
06 - Spoon mixture into the prepared baking dish, spreading evenly. Top with remaining mozzarella cheese and drizzle with remaining 1 tablespoon olive oil.
07 - Bake for 20–25 minutes until the dip is bubbly around the edges and lightly golden on top. The cheese should be melted and slightly browned.
08 - Remove from oven and let sit for 5 minutes to set slightly. Garnish with chopped fresh parsley or dill and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The pepperoncini brings this bright briny kick that cuts through the rich, creamy cheese base like magic
- It comes together in under 15 minutes of active prep but tastes like you spent forever on it
02 -
- Don't skip the 5 minute rest after baking, it lets the dip set slightly so it's not too hot and holds together better when you scoop
- The spinach must be squeezed or at least very well drained after wilting, otherwise excess water will make the dip soupy
03 -
- Use a block of feta and crumble it yourself rather than buying pre-crumbled feta, which contains anti-caking agents that affect the texture
- For the ultimate presentation, serve the dip in the same dish you baked it in while it's still bubbling hot