Creamy Baked Feta Spinach Dip with Spicy Pepperoncini

 

Some recipes have a way of disappearing almost as quickly as they come out of the oven, and this Creamy Baked Feta, Spinach & Pepperoncini Dip is one of them. Rich, cheesy, and packed with flavor, it’s the kind of appetizer that feels equally at home at a holiday gathering, game-day party, casual get-together, or cozy night in.

The combination of tangy feta, creamy Greek yogurt, and mozzarella creates a velvety base, while spinach adds heartiness and pepperoncinis bring just the right amount of bright, zesty flavor. A touch of garlic and crushed red pepper flakes rounds everything out with a gentle kick that keeps you coming back for another bite.

One of the things I love most about this recipe is how simple it is to prepare. Everything gets mixed together in one bowl, transferred to a baking dish, and baked until hot, bubbly, and beautifully golden around the edges. It’s an easy make-ahead appetizer that can be assembled the day before and baked just before serving. It is also extremely versatile. I spread some on toast one morning and had it for breakfast. Wow! What a way to start the day! Breakfast does not have to be boring.

 Serve it with pita chips, crackers, toasted crostini, or fresh vegetables, and watch it disappear.  

Creamy Baked Feta, Spinach & Pepperoncini Dip

 4 oz. crumbled feta cheese

1 10-oz. bag frozen spinach, thawed and squeezed dry

1 c. plain whole-milk Greek yogurt

½ c. Duke's mayonnaise

1 T. minced garlic 

Generous pinch crushed red pepper flakes

1 c. roughly chopped pepperoncinis

1½ c. freshly grated mozzarella cheese

½ c. pepper jack cheese

 Preheat oven to 400°F. Lightly coat a pie plate or quiche dish with nonstick cooking spray.

 In a large bowl, combine the feta, spinach, Greek yogurt, mayonnaise, garlic, crushed red pepper flakes, pepperoncinis, and mozzarella cheese. Stir until thoroughly combined.

 Transfer the mixture to the prepared baking dish and spread evenly.

 Sprinkle the pepper jack cheese over the top.

Bake for 26 to 30 minutes, or until hot and bubbly with lightly golden edges.

 Serve warm with crackers, crostini, or fresh vegetables.

NOTE: If pepperoncinis are too spicy for you, try tamed jalapeños. You’ll get all of the wonderful flavor, with none of the heat.

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