Description
Spinach and pepperoncini baked feta dip is creamy, tangy, and loaded with melty cheese that bubbles right in the oven. This easy appetizer brings together spinach, zesty pepperoncini, feta, and mozzarella for a warm dip that disappears fast at every gathering.
Ingredients
For the Dip:
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- 8 ounces feta cheese (block, not crumbles, for extra creaminess)
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- 12-16 ounces frozen spinach, thawed and squeezed dry
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- 1 cup plain whole-milk Greek yogurt
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- ½ cup mayonnaise (avocado oil mayo works beautifully here)
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- 2 garlic cloves, grated
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- Generous pinch crushed red pepper flakes
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- 1 cup sliced pepperoncini peppers, roughly chopped
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- 1½ cups grated fresh mozzarella cheese, divided
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- Non-stick cooking spray or olive oil for greasing the pan
For Serving:
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- Homemade or store-bought pita chips
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- Crostini
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- Seeded crackers
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- Raw vegetables like cucumber, celery, or endive
Instructions
Preheat your oven to 400°F and grease an 8×8-inch baking dish or small cast iron skillet with cooking spray or a drizzle of olive oil.
Place your thawed spinach in a clean kitchen towel and twist it over the sink, squeezing out every single drop of water you possibly can.
Drop the block of feta into your large mixing bowl and use a fork to crumble it into small pieces, pressing and mashing until it’s broken down but still has some texture.
Add the dried spinach, Greek yogurt, mayonnaise, grated garlic, red pepper flakes, chopped pepperoncini, and one cup of the mozzarella cheese. Stir everything together until it’s well combined and looks creamy.
Scrape the mixture into your prepared baking dish and spread it out evenly, smoothing the top with your spatula. Sprinkle the remaining half cup of mozzarella cheese over the surface, making sure to get good coverage so you have melty cheese in every bite.
Slide the dish into your preheated oven and bake for 26 to 30 minutes, until the dip is hot all the way through and the cheese on top is melted and golden around the edges.
Let the dip cool for just a couple minutes so nobody burns their mouth on molten cheese, then serve it straight from the baking dish with pita chips, crackers, or crostini arranged around it. A small cast iron skillet makes for the prettiest presentation and keeps everything warm longer.
Notes
Squeezing the water out of spinach is not optional – it prevents watery dip.
Use block feta instead of pre-crumbled for creamier texture. Grate fresh mozzarella instead of using pre-shredded for better melting.
Assemble the dip up to 1 day ahead and refrigerate until ready to bake. Store leftovers in the refrigerator for up to 4 days.
Reheat in the oven at 350°F for about 15 minutes or microwave individual portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean