why make this recipe
Spinach and Pepperoncini Baked Feta Dip is a delightful dish that everyone will love. It is creamy, cheesy, and full of flavor. Great for parties or a night in, this dip combines healthy spinach with the tangy bite of pepperoncini. Plus, it’s super easy to make, making it a perfect choice for both experienced cooks and beginners.
how to make Spinach and Pepperoncini Baked Feta 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 (I use 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)
- For serving: homemade or store-bought pita chips, crostini, seeded crackers, raw veggies
Directions
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.
Place the block of feta cheese in a large bowl. Use a fork to crush and crumble it into small pieces.
Take the thawed spinach and place it in a clean kitchen towel. Wring out as much water as you can. Add the dried spinach to the bowl with feta cheese.
Add in the yogurt, mayonnaise, grated garlic, red pepper flakes, chopped pepperoncini peppers, and 1 cup of the mozzarella cheese. Mix everything well to combine.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
Bake for 26 to 30 minutes, until it is bubbly and has golden edges. If you want extra browning, turn your oven to broil for the final 2 minutes.
Serve warm with pita chips, seeded crackers, crostini, or raw veggie sticks.
how to serve Spinach and Pepperoncini Baked Feta Dip
This dip is best served warm and can be enjoyed with a variety of options. Pair it with pita chips, crostini, or seeded crackers for a crunchy contrast. You can also serve it with fresh veggie sticks for a healthier option.
how to store Spinach and Pepperoncini Baked Feta Dip
If you have any leftovers, let the dip cool and then transfer it to an airtight container. Store it in the fridge for up to three days. To reheat, place it back in the oven until warmed through.
tips to make Spinach and Pepperoncini Baked Feta Dip
- Make sure to squeeze out the spinach well. This keeps the dip from being watery.
- Feel free to adjust the amount of red pepper flakes based on your heat preference.
- Experiment with different cheeses if you want to create your own twist on the recipe.
variation
You can easily customize this dip by adding other ingredients like sun-dried tomatoes or artichokes. If you like it spicier, consider adding some jalapeños.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach, but make sure to cook it down and squeeze out any excess water before adding it to the dip.
Can I make this dip ahead of time?
Absolutely! You can prepare the dip and store it in the fridge before baking. Just bake it when you’re ready to serve.
Is it gluten-free?
Yes, the dip itself is gluten-free, but make sure to serve it with gluten-free dippers if needed.
Spinach and Pepperoncini Baked Feta Dip
Ingredients
Main Ingredients
- 1 block 8-oz. block feta cheese
- 1 bag 12-16 oz. bag frozen spinach, thawed
- 1 cup plain whole-milk Greek yogurt
- 1/2 cup mayonnaise (I use avocado oil mayo)
- 2 cloves garlic, grated
- A generous pinch crushed red pepper flakes Adjust to taste
- 1 cup sliced pepperoncini peppers, roughly chopped
- 1 1/2 cups grated fresh mozzarella cheese, divided 1 cup for mixture, 1/2 cup for topping
- Non-stick cooking spray (or oil for greasing pan)
- For serving: homemade or store-bought pita chips, crostini, seeded crackers, raw veggies
Instructions
Preparation
- 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.
- Place the block of feta cheese in a large bowl. Use a fork to crush and crumble it into small pieces.
- Take the thawed spinach and place it in a clean kitchen towel. Wring out as much water as you can. Add the dried spinach to the bowl with feta cheese.
- Add in the yogurt, mayonnaise, grated garlic, red pepper flakes, chopped pepperoncini peppers, and 1 cup of the mozzarella cheese. Mix everything well to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
Baking
- Bake for 26 to 30 minutes, until it is bubbly and has golden edges. If you want extra browning, turn your oven to broil for the final 2 minutes.
Serving
- Serve warm with pita chips, seeded crackers, crostini, or raw veggie sticks.