Spinach and Pepperoncini Baked Feta Dip: Creamy Delight Awaits

This Spinach and Pepperoncini Baked Feta Dip is a creamy, zesty appetizer that brings comfort and a wow factor to any gathering.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Dip

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

8 ounces Feta Cheese Provides the dip's creamy base and tangy flavor; consider using soft goat cheese for a milder taste.
1 cup Frozen Spinach Adds nutrition and texture; thaw and drain excess moisture before use to avoid a watery dip.
1 cup Plain Whole-Milk Greek Yogurt Enhances creaminess while adding protein; can substitute with a non-dairy yogurt for a vegan option.
1/2 cup Mayonnaise (Avocado Oil Preferred) Contributes richness; use low-fat mayo for a lighter version.
2 cloves Garlic Cloves (Grated) Adds aromatic flavor; fresh garlic is preferred, though garlic powder can work in a pinch.
1 teaspoon Crushed Red Pepper Flakes Provides a subtle spice; adjust the quantity to suit your heat preference.
1/2 cup Sliced Pepperoncini Peppers Contributes tanginess and texture; swap with jalapeños for a spicier version.
1 cup Grated Fresh Mozzarella Cheese Enhances creaminess and provides a gooey texture when baked; opt for low-moisture mozzarella if preferred.
1 spray Non-Stick Cooking Spray Greasing agent for the baking dish; oil also works well for greasing.

For Serving

1 bag Pita Chips or Crostini Perfect for dipping and adds a satisfying crunch to complement the creamy dip experience.
1 box Seeded Crackers A robust choice that pairs beautifully with the flavorful dip.
2 cups Raw Vegetables Fresh veggie sticks offer a healthier dipping option that contrasts nicely with the rich dip.

Equipment

Oven
Mixing bowl
Baking dish or cast iron skillet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a small cast iron skillet with non-stick cooking spray or oil.
Crumble the feta cheese in a large mixing bowl until it becomes small, broken pieces, forming the creamy base of the dip.
Thaw the frozen spinach, wring it out to eliminate excess moisture, then add to the crumbled feta.
Stir in the Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, sliced pepperoncini, and 1 cup of grated mozzarella until well combined.
Transfer the mixed dip to the prepared baking dish, spreading it evenly and sprinkling mozzarella on top.
Bake for 26 to 30 minutes or until bubbly and golden brown on top.
Optionally, broil for an additional 2 minutes for extra browning, watching carefully.
Allow to cool for a couple of minutes before serving warm alongside your favorite dippers.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Store leftover dip in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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