Spinach and Pepperoncini Baked Feta Dip

5 from 3 votes

Spinach and Pepperoncini Baked Feta Dip

This Spinach and Pepperoncini Baked Feta Dip is creamy, cheesy, and loaded with zesty flavor. Made with feta, mozzarella, Greek yogurt, and tangy pepperoncini, it bakes into the ultimate party appetizer. Serve warm with pita chips for a guaranteed crowd pleaser!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large Mixing Bowl
8x8-inch baking dish (or small cast iron skillet

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

Instructions

Preheat oven to 400ºF. Grease an 8x8-inch baking dish or small cast iron skillet with non-stick cooking spray or oil.
Place block of feta cheese in a large bowl; use a fork to crush and crumble into small pieces.
Place thawed spinach in a clean kitchen towel and wring out as much water as possible. Add dried spinach to bowl with feta cheese, along with yogurt, mayo, garlic, red pepper flakes, pepperoncini, and 1 cup of the mozzarella cheese; mix well to combine.
Transfer mixture to prepared baking dish and sprinkle remaining 1/2 cup mozzarella overtop. Bake for 26 to 30 minutes, until bubbly with golden edges. (For extra browning, flip the oven to broil for the final 2 minutes.)
Serve warm with pita chips, seeded crackers, crostini, and/or raw veggie sticks.

Notes

- DOUBLE: If you're feeding a large crowd, double the recipe and bake it in a 9x13-inch baking dish. (You may just need to extend the baking time by 5 to 10 minutes for optimal melting.)
- SERVING TIP: If you're hosting, bake the dip in a small cast iron skillet, which will retain heat longer and keep the dip warm. You can also transfer it to a small crockpot to keep warm for longer stretches of time.
- Make-Ahead. You can fully assemble the dip 1 day in advance. Just cover and refrigerate until ready to bake.
- Store. Refrigerate leftover baked feta dip in an airtight container for up to 4 days.
- Reheat. You can rewarm leftovers in the microwave or oven. (Or enjoy them chilled!)
  - - Oven: Heat the oven to 350ºF and rewarm dip in a baking dish for about 15 minutes.
    - Microwave: Transfer dip to a microwave safe bowl and heat in short bursts, stirring every so often, until warm.
- SESAME-CRUSTED PITA CHIPS: Slice 4 large pita rounds into triangles and place in a large bowl. Toss with 3 - 4 Tbsp. extra-virgin olive oil, 2 Tbsp. toasted sesame seeds, 2 tsp. dried oregano, 1 tsp. granulated garlic, 3/4 tsp. kosher salt, and 1/2 tsp. black pepper. Arrange on a large baking sheet and bake at 400ºF for 12 to 15 minutes, tossing once halfway through, until golden and crispy.

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