Spinach and Pepperoncini Baked Feta (Printable Version)
Creamy baked feta dip with wilted spinach and tangy pepperoncini peppers
# What You'll Need:
→ 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 It:
01 - Preheat oven to 375°F. Lightly grease a small 1-quart oven-safe 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, being careful not to burn.
03 - Add chopped baby spinach to the skillet. Sauté for 2–3 minutes, stirring 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 thoroughly 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 mixture.
06 - Transfer the dip mixture into the prepared baking dish, spreading evenly. Top with remaining mozzarella cheese and drizzle with the remaining 1 tablespoon olive oil.
07 - Bake for 20–25 minutes until the dip is bubbling around the edges and the top is lightly golden brown.
08 - Remove from oven and let the dip rest for 5 minutes to set. Sprinkle with fresh chopped parsley or dill and serve with lemon wedges on the side.
# Expert Insights:
01 -
- The pepperoncini adds this perfect briny punch that keeps everyone coming back for just one more bite
- It comes together in minutes but tastes like you spent way more effort on it than you actually did
02 -
- Dont skip draining the pepperoncini well or your dip might end up too loose from the extra brine
- Room temperature cream cheese is nonnegotiable cold cream cheese will leave you with lumps that nobody asked for
03 -
- Block feta you crumble yourself has way better texture than pre-crumbled which can be dry and sad
- Let the dish sit at least 5 minutes or the dip will be too loose and runny when you scoop it