Name: Spinach and Pepperoncini Baked Feta Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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; Homemade or store-bought pita chips; Crostini; Seeded crackers; Raw veggies (such as carrots, celery, cucumber sticks)

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Introduction

This Spinach and Pepperoncini Baked Feta Dip is a flavorful, creamy appetizer perfect for sharing. Combining tangy feta, spicy pepperoncini, and melted mozzarella, it’s both comforting and vibrant. Serve it warm with chips or veggies for an irresistible snack.

A close-up view of a white rectangular dish filled with a creamy spinach dip that has visible green spinach leaves mixed throughout a white cheese base with small yellow pepper pieces. The dip has a rough texture with some melted cheese spots and chopped green herbs sprinkled on top, along with tiny red flakes. Two triangular toasted crackers, golden brown with a crunchy texture, are partially dipped in the mixture, placed toward the back left corner of the dish. A silver spoon is resting on the right side, partly submerged in the dip. Next to the dish, there is a glass jar filled with yellow oil on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (avocado oil mayo recommended)
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: homemade or store-bought pita chips, crostini, seeded crackers, or raw veggies

Instructions

Step 1: Preheat the oven to 400ºF. Grease an 8×8-inch baking dish or a small cast iron skillet with non-stick cooking spray or oil.
Step 2: Place the block of feta cheese in a large bowl and use a fork to crush and crumble it into small pieces. Squeeze the thawed spinach in a clean kitchen towel to remove as much water as possible, then add the dried spinach to the bowl with the feta. Add Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, chopped pepperoncini, and 1 cup of the grated mozzarella cheese. Mix everything well to combine.
Step 3: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
Step 4: Bake for 26 to 30 minutes, until the dip is bubbly and the edges are golden. For a crispier top, switch the oven to broil for the last 2 minutes—watch carefully to avoid burning.
Step 5: Serve warm with pita chips, crostini, seeded crackers, or raw vegetable sticks for dipping.

Tips & Variations

Use fresh spinach instead of frozen for a brighter flavor—just cook and drain well before mixing.
Adjust the amount of red pepper flakes and pepperoncini to control the spice level.
Try adding chopped sun-dried tomatoes or olives for an extra burst of flavor.
For a lighter version, substitute mayo with extra Greek yogurt or use a low-fat cheese blend.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm and bubbly again. This dip is best enjoyed fresh but still tastes great after reheating.

How to Serve

A white square baking dish filled with a creamy, baked spinach dip showing visible chopped green spinach leaves mixed with a pale cream cheese base, covered with small yellow pepper slices and sprinkled with finely chopped chives and red chili flakes on top; the dish is placed on a white marbled surface next to some golden tortilla chips on a wooden board, a jar of olive oil, and a silver spoon resting on a white cloth with black stripes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the mixture a day ahead and refrigerate it. When ready to serve, transfer to the baking dish and bake as directed.

What can I use if I don’t have pepperoncini peppers?

Substitute with mild pickled banana peppers or pepper jelly to maintain the tangy, mildly spicy flavor.