Spinach and Pepperoncini Feta Dip Recipe
This creamy and tangy Spinach and Pepperoncini Feta Dip combines the saltiness of feta cheese with the zest of pepperoncini peppers and the freshness of spinach. Enhanced with Greek yogurt and mozzarella, this flavorful dip is perfect for parties and gatherings, served alongside pita chips, crostini, or fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8-10
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
Main Ingredients
- 1 (8-oz) block feta cheese
- 1 (12-16 oz) bag frozen spinach, thawed and drained
- 1 cup plain whole-milk Greek yogurt
- 1/2 cup mayonnaise (avocado oil mayo preferred)
- 2 garlic cloves, grated
- A generous pinch crushed red pepper flakes
- 1 cup sliced pepperoncini peppers, roughly chopped
- 1 1/2 cups grated fresh mozzarella cheese, divided
- Non-stick cooking spray or oil for greasing pan
For Serving
- Homemade or store-bought pita chips
- Crostini
- Seeded crackers
- Raw vegetables
Instructions
- Prepare Ingredients: Thaw the frozen spinach completely and squeeze out as much excess water as possible to avoid a watery dip. Grate the garlic cloves finely, roughly chop the pepperoncini peppers, and divide the mozzarella cheese into two parts for layering.
- Mix Base Ingredients: In a mixing bowl, crumble the feta cheese finely. Add thawed spinach, Greek yogurt, mayonnaise, grated garlic, and crushed red pepper flakes. Stir thoroughly to combine all elements into a creamy mixture.
- Add Pepperoncini and Mozzarella: Fold in the roughly chopped pepperoncini peppers and half of the grated mozzarella cheese into the mixture, ensuring even distribution of flavors.
- Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease an oven-safe baking dish with non-stick cooking spray or oil to prevent sticking.
- Assemble and Bake: Transfer the spinach and feta mixture into the prepared baking dish and smooth the surface. Sprinkle the remaining mozzarella cheese over the top. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly browned.
- Cool and Serve: Remove from the oven and allow the dip to cool for a few minutes. Serve warm with pita chips, crostini, seeded crackers, or fresh raw vegetables for dipping.
Notes
- For best results, make sure to squeeze out excess moisture from the spinach to prevent a soggy dip.
- You can substitute mayonnaise with Greek yogurt for a tangier and lighter version.
- Adjust the amount of crushed red pepper flakes and pepperoncini according to your preferred heat level.
- This dip can be made ahead and reheated in the oven before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
