Spinach Pepperoncini Baked Feta Dip (Printable)
Creamy, tangy dip featuring roasted feta, vibrant spinach, and zesty pepperoncini. Perfect for gatherings or flavorful appetizer.
# What You’ll Need:
→ Dairy & Cheese
01 - 7 oz feta cheese block
02 - 4 oz cream cheese, softened
03 - 1/4 cup plain Greek yogurt
→ Vegetables & Greens
04 - 4 cups fresh baby spinach, roughly chopped
05 - 1 small garlic clove, minced
06 - 2 green onions, thinly sliced
07 - 1/2 cup pepperoncini, drained and sliced
08 - 1 tablespoon olive oil
→ Seasonings
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes
# How-to Steps:
01 - Preheat the oven to 400°F. Lightly grease an 8-inch baking dish with olive oil or cooking spray.
02 - In a medium bowl, mash the feta cheese, cream cheese, and Greek yogurt together until mostly smooth. Small feta crumbles are acceptable for texture.
03 - Add the chopped spinach, minced garlic, green onions, sliced pepperoncini, olive oil, dried oregano, black pepper, and red pepper flakes. Mix thoroughly until evenly distributed.
04 - Spoon the mixture into the prepared baking dish and spread into an even layer using the back of a spoon.
05 - Bake for 20 to 25 minutes until the dip is hot and bubbly with golden-brown spots appearing on the surface.
06 - Remove from the oven and let cool for 5 minutes. Top with fresh chopped dill or parsley and lemon zest if desired. Serve warm with pita chips, baguette slices, or fresh vegetables.
# Expert Advice:
01 -
- The roasted feta becomes impossibly creamy while maintaining its signature salty tang
- Pepperoncini adds just the right amount of bright, briny kick without overwhelming the delicate cheese base
- It comes together in minutes but tastes like something you labored over
02 -
- The dip will look quite loose before baking but thickens beautifully as the cheese melts and bubbles
- Letting it rest for just five minutes after baking makes a huge difference in texture and serving ease
03 -
- Room temperature cream cheese incorporates much more smoothly, so take it out of the fridge about 30 minutes before starting
- If the pepperoncini look too large when sliced, give them a quick chop so nobody gets an overwhelming bite