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Spinach and Pepperoncini Baked Feta Dip

Spinach and pepperoncini baked feta dip combines creamy cheeses, tangy pepperoncini, and spinach in a bubbling oven-baked appetizer. Serve it warm after a 5-minute rest for a rich, savory dip with a bright, briny bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 1 1/2-quart baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 1 1/2-quart baking dish with the olive oil.
  3. In a medium bowl, stir together the cream cheese, feta, sour cream, garlic, oregano, black pepper, and lemon juice until combined.
  4. Fold in the spinach, pepperoncini, and pepperoncini brine.
  5. Transfer the mixture to the prepared dish.
  6. Bake for 25 to 30 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 from becoming watery. Refrigerate leftovers for up to 3 days; freezing is not recommended. Plain Greek yogurt can replace the sour cream for a tangier, higher-protein variation.