Spinach Pepperoncini Baked Feta (Print View)
Warm, tangy feta blended with spinach and pepperoncini, baked until golden and bubbly.
# Ingredient List:
→ 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:
01 - Preheat oven to 375°F. Lightly grease a small 1-quart baking dish with olive oil or cooking spray.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, taking care not to brown.
03 - Add chopped spinach to the skillet. Sauté for 2–3 minutes, tossing frequently, until completely wilted. Remove from heat and let cool for 2–3 minutes.
04 - In a large mixing bowl, combine crumbled feta, softened cream cheese, Greek yogurt, and half the shredded mozzarella. Mix with a spatula until mostly smooth and well incorporated.
05 - Fold in the cooled sautéed spinach, sliced pepperoncini, dried oregano, red pepper flakes (if using), and black pepper. Mix until evenly distributed throughout the cheese base.
06 - Spoon the mixture into the prepared baking dish, spreading evenly. Top with the remaining mozzarella cheese and drizzle with the remaining 1 tablespoon olive oil.
07 - Bake for 20–25 minutes until the dip is bubbly around the edges and the top is lightly golden. The cheese should be fully melted and the center hot throughout.
08 - Remove from oven and let rest for 5 minutes to set. Garnish with fresh parsley or dill and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The combination of creamy feta and briny pepperoncini creates that perfect addictive flavor balance that keeps everyone coming back for just one more bite
- It comes together in under fifteen minutes of active prep, then the oven does all the heavy lifting while you get other things ready
02 -
- Really squeeze any excess liquid from your wilted spinach before mixing it in, otherwise the dip can become too loose as it bakes
- Let the finished dip rest those five minutes before serving—it seems trivial but makes a huge difference in texture and scoopability
03 -
- Buy your pepperoncini from the olive bar at the grocery store instead of the jarred aisle—they're usually crisper and have better brine flavor
- Grate your mozzarella from a block instead of buying pre shredded cheese for the smoothest melt