Pepperoncini Baked Feta Dip
This Pepperoncini Baked Feta Dip combines creamy feta and spinach with zesty pepperoncini peppers for a bold, tangy twist on classic spinach dip. Baked until golden and bubbly, it's an irresistible warm appetizer.
This Pepperoncini Baked Feta Dip combines creamy feta and spinach with zesty pepperoncini peppers for a bold, tangy twist on classic spinach dip. Baked until golden and bubbly, it's an irresistible warm appetizer.
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Preheat your oven to 375°F (190°C).
Place thawed frozen spinach in a clean kitchen towel and squeeze out as much liquid as possible.
In a large mixing bowl, crumble the feta cheese.
Add the squeezed spinach, Greek yogurt, mayonnaise, chopped pepperoncini, and grated garlic to the bowl.
Season with red pepper flakes to your liking.
Add most of the grated mozzarella cheese to the bowl, reserving a handful for the topping.
Mix all ingredients until well combined.
Spread the mixture evenly into an oven-safe skillet or baking dish.
Top with the reserved mozzarella cheese.
Bake for 20-25 minutes, or until the dip is golden and bubbly.
Serve hot with pita chips.
Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 325°F oven for 10-12 minutes until warmed through and bubbly.
Yes. Prepare the mixture in the baking dish, cover, and refrigerate up to 24 hours before baking. Add 2-3 minutes to bake time if baking straight from the fridge.
Pita chips, crackers, toasted bread slices, fresh vegetables like cucumbers and bell peppers, or pita bread work best for scooping.
Yes. Use equal parts sour cream in place of Greek yogurt for a slightly tangier, richer flavor.
The dip is ready when the top is golden brown and the edges are bubbly and slightly caramelized, typically 20-25 minutes at 375°F.
Yes, but use 2 lbs fresh spinach, sauté it until wilted and completely dry before adding to avoid excess moisture in the dip.
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