Spinach Pepperoncini Baked Feta Dip (Printable)
Creamy, tangy dip with roasted feta, spinach, and pepperoncini. Ideal for parties or as a savory appetizer.
# What You Need:
→ 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
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease an 8-inch baking dish with cooking spray or olive oil.
02 - In medium bowl, mash feta cheese, cream cheese, and Greek yogurt until mostly smooth. Small feta crumbles may remain for texture.
03 - Add chopped spinach, minced garlic, green onions, sliced pepperoncini, olive oil, dried oregano, black pepper, and red pepper flakes. Stir until thoroughly incorporated.
04 - Spread mixture evenly into prepared baking dish, smoothing surface with spatula.
05 - Bake for 20 to 25 minutes until dip is hot, bubbly, and develops golden brown spots across surface.
06 - Remove from oven and let cool for 5 minutes. Top with fresh dill or parsley and lemon zest if desired. Serve warm with pita chips, baguette slices, or fresh vegetables.
# Expert Tips:
01 -
- The feta gets dreamy and creamy in the oven, losing its sharpness while keeping that salty punch everyone craves
- Pepperoncini adds this bright vinegary heat that cuts through all that rich cheese like sunshine breaking through clouds
02 -
- The dip firms up as it cools, so serve it straight from the oven or rewarm it gently if it's been sitting out
- Don't skip draining the pepperoncini—excess liquid makes the dip weirdly loose and can prevent proper baking
03 -
- Room temperature ingredients blend more easily and prevent the dreaded separated cheese situation
- Grate your lemon zest right before serving—the oils dissipate quickly and you want that fresh burst