This Spinach and Pepperoncini Baked Feta Dip is a creamy, tangy, and spicy appetizer perfect for parties or snacking. It combines crumbled feta, spinach, Greek yogurt, mayonnaise, garlic, pepperoncini peppers, and mozzarella cheese baked until bubbly and golden. Serve warm with pita chips, crostini, or raw veggies for a crowd-pleasing treat.
Total Time:45 minutes
Yield:8 servings
Ingredients
Main 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 (I use avocado oil mayo)
2 garlic cloves, grated
A generous pinch crushed red pepper flakes
1 cup sliced pepperoncini peppers, roughly chopped
For serving: homemade or store-bought pita chips, crostini, seeded crackers, raw veggies
Instructions
Preheat and prepare dish: Preheat oven to 400ºF. Grease an 8×8-inch baking dish or small cast iron skillet with non-stick cooking spray or oil to prevent sticking.
Crush feta cheese: Place the block of feta cheese in a large bowl and use a fork to crush and crumble it into small pieces for easier mixing and even melting.
Drain spinach: Place thawed spinach in a clean kitchen towel and wring out as much water as possible to avoid excess moisture in the dip.
Mix ingredients: Add the drained spinach to the bowl with feta cheese. Then add the Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, chopped pepperoncini peppers, and 1 cup of grated mozzarella cheese. Mix well until all ingredients are thoroughly combined.
Transfer and top: Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top.
Bake: Bake for 26 to 30 minutes until the dip is bubbly and the edges have turned golden. For extra browning, switch the oven to broil for the last 2 minutes, watching carefully to avoid burning.
Serve: Serve warm with pita chips, seeded crackers, crostini, and/or raw veggie sticks for dipping.
Notes
Be sure to thoroughly drain the spinach to prevent a watery dip.
Use whole-milk Greek yogurt for creaminess; non-dairy or low-fat options may alter texture.
Adjust the amount of red pepper flakes and pepperoncini to your preferred spice level.
Broil at the end for a crispier, golden top but watch closely to avoid burning.
Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated gently.
