Spinach Pepperoncini Baked Feta Dip (Print)

Creamy, tangy baked feta dip featuring roasted feta, vibrant spinach, and zesty pepperoncini. Perfect for gatherings or as a flavorful appetizer.

# Ingredient list:

→ Dairy & Cheese

01 - 7 oz feta cheese block
02 - 4 oz cream cheese, softened
03 - 1/4 cup plain Greek yogurt

→ Vegetables & Greens

04 - 4 cups fresh baby spinach, roughly chopped
05 - 1 small garlic clove, minced
06 - 2 green onions, thinly sliced
07 - 1/2 cup pepperoncini, drained and sliced
08 - 1 tablespoon olive oil

→ Seasonings

09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

12 - Fresh dill or parsley, chopped
13 - Lemon zest

# Directions:

01 - Preheat oven to 400°F. Lightly grease an 8-inch baking dish.
02 - Mash feta cheese, cream cheese, and Greek yogurt in a medium bowl until mostly smooth. Small feta crumbles are acceptable.
03 - Stir in chopped spinach, garlic, green onions, pepperoncini, olive oil, oregano, black pepper, and red pepper flakes. Mix thoroughly until evenly distributed.
04 - Spread mixture evenly in prepared baking dish.
05 - Bake 20–25 minutes until hot and bubbly with golden spots on top.
06 - Remove from oven and let cool slightly. Top with fresh dill or parsley and lemon zest if desired.
07 - Serve warm with pita chips, sliced baguette, or fresh vegetables.

# Expert Tips:

01 -
  • The pepperoncini adds this perfect tangy punch that cuts through all that creamy richness
  • You can throw it together in under ten minutes and let the oven do all the heavy lifting
  • It somehow tastes even better the next day, if you somehow manage to have leftovers
02 -
  • Dont skip the cooling time, the dip needs those few minutes to set up slightly so its not too runny
  • Pepperoncini vary in heat, so taste one before adding more red pepper flakes
  • The feta you buy matters, spring for the good stuff in brine rather than vacuum sealed blocks
03 -
  • Use a fork to mash the feta mixture instead of a mixer so you maintain some texture
  • Reserve a few pepperoncini slices for the top if you want it to look extra pretty

Go back