Spinach and Pepperoncini Baked Feta (Printable)

Creamy Mediterranean-style dip with wilted spinach, tangy pepperoncini, and baked feta. Ideal for gatherings.

# 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

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a small 1-quart baking dish with cooking spray or 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 for 2-3 minutes until wilted and reduced in volume. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine crumbled feta, softened cream cheese, Greek yogurt, and half the shredded mozzarella. Mix until mostly smooth and creamy.
05 - Fold in the sautéed spinach, sliced pepperoncini, dried oregano, red pepper flakes if using, and black pepper. Mix until evenly distributed.
06 - Spoon mixture into the prepared baking dish. Top with remaining mozzarella cheese and drizzle with remaining 1 tablespoon olive oil.
07 - Bake for 20-25 minutes until the dip is bubbling around the edges and lightly golden on top.
08 - Remove from oven and let rest for 5 minutes to set. Sprinkle with fresh parsley or dill and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The salty tang of pepperoncini cuts through rich feta in a way that keeps everyone coming back for just one more bite
  • It comes together in fifteen minutes and bakes while you pour drinks and set out crackers
02 -
  • Drain the pepperoncini thoroughly because excess brine can make the dip too loose
  • Let the baked dip rest at least five minutes or it will be too hot to taste properly
03 -
  • Use a microplane to zest fresh lemon over the finished dip for brightness that cuts the richness
  • Serve it in the baking dish to keep it warm longer and create that cozy communal feeling

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