Spinach and Pepperoncini Baked Feta Dip (Print Version)
Creamy baked feta dip with wilted spinach and tangy pepperoncini peppers. A Mediterranean-inspired appetizer ready in 40 minutes.
# 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
# Steps:
01 - Preheat oven to 375°F. Lightly grease a small 1-quart 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 spinach to the skillet. Sauté for 2-3 minutes until wilted and reduced in volume. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine crumbled feta, softened cream cheese, Greek yogurt, and half of the shredded mozzarella. Mix until mostly smooth and creamy.
05 - Fold in the sautéed spinach, sliced pepperoncini, dried oregano, red pepper flakes if using, and black pepper. Mix until evenly distributed throughout the cheese mixture.
06 - Spoon the 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 lightly golden brown on top. The cheese should be fully melted and slightly browned.
08 - Remove from oven and let sit for 5 minutes to set. Garnish with freshly chopped parsley or dill and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The way the feta gets all melty and almost caramelized in the oven while still keeping those perfect salty crumbles throughout
- That hit of briny heat from pepperoncini that makes people ask whats in this while reaching for another scoop
- It comes together in fifteen minutes flat but tastes like something you planned for days
02 -
- The resting period is not optional, that cool down time lets the dip set slightly so it is not everywhere but your cracker
- Squeezing excess moisture from the wilted spinach before mixing it in prevents a watery dip situation
03 -
- Room temperature cream cheese blends infinitely better than cold, so take it out of the fridge before you start anything else
- A microplane makes quick work of the garlic if you want it really smooth and evenly distributed