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Spinach and Pepperoncini Baked Feta Dip

Baked feta dip with spinach and pepperoncini combines creamy cheese, tangy feta, and chopped pepperoncini in a bubbly oven-baked appetizer. Serve it warm after a 5-minute rest.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 1 block (8 oz) feta cheese crumbled
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed dry
  • 0.5 cup pepperoncini drained, chopped
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 0.5 tsp dried oregano
  • 0.25 tsp black pepper
  • 1 tbsp olive oil

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Lightly grease an 8-inch square baking dish.
  3. In a medium bowl, stir the cream cheese and sour cream until smooth, then mix in the feta, spinach, pepperoncini, garlic, lemon juice, oregano, and black pepper.
  4. Spread the mixture in the prepared dish.
  5. Drizzle the olive oil over the top.
  6. Bake for 20 to 25 minutes, until hot throughout and bubbling around the edges.
  7. Rest for 5 minutes before serving.

Notes

Squeeze the thawed spinach very dry to help keep the dip creamy rather than watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy can turn grainy. For a lactose-free option, use lactose-free cream cheese and sour cream, plus a suitable lactose-free feta.