Description
A creamy and flavorful baked feta dip with spinach and pepperoncini, perfect for gatherings and cozy nights.
Ingredients
Scale
- 1 (8-oz.) block feta cheese
- 1 (12-16 oz.) bag frozen spinach, thawed
- 1 cup plain whole-milk Greek yogurt
- 1/2 cup mayonnaise (preferably avocado oil mayo)
- 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: pita chips, crostini, seeded crackers, raw veggies
Instructions
- Preheat your oven to 400ºF. Grease an 8×8-inch baking dish or small cast iron skillet with non-stick cooking spray or oil.
- Place your block of feta cheese in a large bowl. Use a fork to crush and crumble it into small pieces.
- Wring out as much water as possible from the thawed spinach using a clean kitchen towel; this step ensures your dip doesn’t get soggy.
- Add the dried spinach to your bowl with the crumbled feta cheese. Mix in the yogurt, mayonnaise, grated garlic, crushed red pepper flakes, chopped pepperoncini, and 1 cup of the grated mozzarella cheese. Stir well until fully combined.
- Transfer this mixture to your prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of mozzarella over the top.
- Bake for 26 to 30 minutes, until the dip is bubbly with golden edges. (For extra browning, flip the oven to broil for the final 2 minutes.)
- Serve warm with your favorite pita chips, seeded crackers, crostini, or fresh veggies.
Notes
Make ahead by preparing the dip a day in advance. It can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg