Spinach and Pepperoncini Baked Feta Dip

Spinach and pepperoncini baked feta dip is creamy, tangy, and loaded with melty cheese that bubbles right in the oven. This easy appetizer brings together spinach, zesty pepperoncini, feta, and mozzarella for a warm dip that disappears fast at every gathering. Serve it with pita chips or crusty bread.

Why You’ll Love This Recipe

• Takes just one bowl to mix everything together, then straight into the oven while you finish setting up for guests
• The tangy pepperoncini cuts through all that creamy cheese and adds a bright kick that keeps you coming back for more
• Sneaks a whole pound of spinach into the mix, making this feel just a little less guilty when you’re going for that third scoop
• Works beautifully as a make-ahead dish that you can assemble the night before and bake right when company arrives
• Disappears faster than any other appetizer on the table, which means you know it’s a winner

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Ingredients You’ll Need

For the Dip:

• 8 ounces feta cheese (block, not crumbles, for extra creaminess)
• 12-16 ounces frozen spinach, thawed and squeezed dry
• 1 cup plain whole-milk Greek yogurt
• ½ cup mayonnaise (avocado oil mayo works beautifully here)
• 2 garlic cloves, grated
• Generous pinch crushed red pepper flakes
• 1 cup sliced pepperoncini peppers, roughly chopped
• 1½ cups grated fresh mozzarella cheese, divided
• Non-stick cooking spray or olive oil for greasing the pan

For Serving:

• Homemade or store-bought pita chips
• Crostini
• Seeded crackers
• Raw vegetables like cucumber, celery, or endive

Why These Ingredients Work

Frozen spinach makes this dip so much easier than dealing with fresh leaves that wilt down to nothing. Once you thaw it and squeeze out every bit of water, it packs all that earthy flavor into the creamy base without making things watery. Block feta cheese crumbles better and holds more moisture than the pre-crumbled kind, which gives you that tangy, salty punch in every bite.

Greek yogurt brings protein and probiotics to the party while keeping the dip lighter than sour cream alone would. It adds a subtle tang that plays perfectly with the feta. Mayonnaise gives you that silky, rich texture that makes the dip irresistible, and using avocado oil mayo means you’re getting those heart-healthy fats.

Pepperoncini peppers are the real star here, bringing bright acidity and just enough heat to cut through all that cheese without overwhelming anyone’s taste buds. Fresh mozzarella melts into stretchy, gooey perfection on top, creating that golden, bubbly crust everyone fights over.

Garlic and red pepper flakes build layers of flavor that make this dip so much more interesting than your standard spinach and artichoke version.

Essential Tools and Equipment

• Large mixing bowl for combining all the ingredients
• 8×8-inch baking dish or small cast iron skillet that goes from oven to table
• Box grater for shredding the mozzarella (fresh tastes so much better than pre-shredded)
• Clean kitchen towel for wringing out the spinach until your arms hurt
• Rubber spatula for scraping every bit of dip into the pan

Step-by-Step Instructions

Step 1: Prepare Your Pan

Preheat your oven to 400°F and grease an 8×8-inch baking dish or small cast iron skillet with cooking spray or a drizzle of olive oil.

Step 2: Squeeze That Spinach

Place your thawed spinach in a clean kitchen towel and twist it over the sink, squeezing out every single drop of water you possibly can.

Step 3: Crumble and Mix

Drop the block of feta into your large mixing bowl and use a fork to crumble it into small pieces, pressing and mashing until it’s broken down but still has some texture.

Add the dried spinach, Greek yogurt, mayonnaise, grated garlic, red pepper flakes, chopped pepperoncini, and one cup of the mozzarella cheese. Stir everything together until it’s well combined and looks creamy.

Step 4: Spread and Top

Scrape the mixture into your prepared baking dish and spread it out evenly, smoothing the top with your spatula. Sprinkle the remaining half cup of mozzarella cheese over the surface, making sure to get good coverage so you have melty cheese in every bite.

Step 5: Bake Until Bubbly

Slide the dish into your preheated oven and bake for 26 to 30 minutes, until the dip is hot all the way through and the cheese on top is melted and golden around the edges.

Step 6: Serve Warm

Let the dip cool for just a couple minutes so nobody burns their mouth on molten cheese, then serve it straight from the baking dish with pita chips, crackers, or crostini arranged around it. A small cast iron skillet makes for the prettiest presentation and keeps everything warm longer.

You Must Know

Squeezing the water out of that spinach isn’t optional. If you skip this step or don’t squeeze hard enough, you’ll end up with a soupy dip that nobody wants to eat. Wrap it in a clean towel, twist it tight, and keep squeezing until you think you’re done, then squeeze some more. Your arms might get tired, but your dip will be perfect.

Personal Secret: I always use a block of feta instead of pre-crumbled because it stays moister and creamier. Those little crumbles from the store are coated with anti-caking powder that makes them drier, and you lose some of that luxurious texture that makes this dip so irresistible.

Pro Tips & Cooking Hacks

• Double the recipe and bake it in a 9×13-inch dish if you’re feeding a crowd, just add 5 to 10 extra minutes to the baking time
• Make your own quick pita chips by cutting pitas into triangles, tossing with olive oil and sesame seeds, then baking at 400°F for 12 minutes
• Grate fresh mozzarella instead of using pre-shredded for a much creamier, meltier topping that actually stretches when you dip
• Save time by assembling everything the night before, then just pop it in the oven when guests arrive
• Keep leftovers in the fridge for up to 4 days and reheat individual portions in the microwave or warm the whole thing back up in a 350°F oven

Flavor Variations & Suggestions

Swap the feta for cream cheese if you want something milder and even creamier, though you’ll lose that tangy punch that makes this dip so special. Add a handful of chopped fresh dill, chives, or parsley right before baking for an herby brightness that really wakes everything up. Sun-dried tomatoes or chopped kalamata olives bring a Mediterranean twist that pairs beautifully with the pepperoncini.

For extra richness, mix in some grated Parmesan, Asiago, or Pecorino Romano cheese along with the mozzarella. You can lighten things up by using reduced-fat Greek yogurt and skipping the mayo entirely, though the texture won’t be quite as silky. If you’re not a fan of pepperoncini, try marinated artichoke hearts or roasted red peppers for a different kind of tangy vegetable that still cuts through all that cheese.

Make-Ahead Options

This dip loves being made ahead, which makes it perfect for stress-free entertaining. Mix everything together up to a full day before you need it, cover the baking dish tightly with plastic wrap, and stash it in the refrigerator until party time. When guests arrive, just pull it out, let it sit on the counter for 10 minutes while the oven preheats, then bake as directed.

You can even freeze the unbaked dip for up to a month if you want to plan really far ahead. Wrap the whole dish in plastic wrap and then aluminum foil, label it with the date, and freeze it solid. When you’re ready to use it, thaw it overnight in the refrigerator, then bake as usual. The texture might be slightly looser after freezing, but it still tastes delicious.

What to Serve With Spinach and Pepperoncini Baked Feta Dip

Homemade pita chips are my absolute favorite dipper because you can make them taste exactly how you want. Cut pitas into triangles, toss them with olive oil, sprinkle with sesame seeds and dried oregano, then bake until they’re golden and crispy. They’re sturdy enough to scoop up big globs of dip without breaking, and they taste so much better than anything from a bag.

Crostini made from a sliced baguette work beautifully for a more elegant presentation, especially if you’re serving this at a dinner party. Just slice the bread thin, brush with olive oil, and bake until toasted. For a lighter option, cut up some fresh vegetables like cucumber rounds, celery sticks, endive leaves, or even sliced radishes. They add a refreshing crunch that balances out all that rich, creamy cheese.

If you really want to make this a meal instead of just an appetizer, serve it alongside some other Mediterranean-inspired dishes like hummus, tabbouleh, olives, and stuffed grape leaves. Add some grilled chicken or lamb, and you’ve got yourself a feast that feels special without being complicated.

Allergy Information

This dip contains dairy from the feta, Greek yogurt, and mozzarella cheese. For a dairy-free version, you can try using plant-based alternatives like cashew cream or dairy-free Greek yogurt, though the flavor will be quite different from the original. Skip the feta and mozzarella entirely and use your favorite dairy-free cheese, or leave out the cheese altogether and load up on extra vegetables.

The dip is naturally gluten-free as long as you serve it with gluten-free crackers, vegetables, or gluten-free pita chips instead of regular bread. It’s also egg-free and nut-free, making it safe for people with those common allergies. Just double-check your mayonnaise brand to make sure it doesn’t contain any unexpected ingredients if you’re dealing with severe allergies.

Storage & Reheating

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. The flavors actually get even better after sitting overnight as everything melds together, so leftovers make a great snack the next day. You can eat it cold straight from the fridge, which is honestly pretty delicious, or warm it back up for that fresh-from-the-oven experience.

To reheat in the oven, spread the dip in a baking dish, cover it with foil, and warm it at 350°F for about 15 minutes until it’s hot all the way through. For quicker reheating, microwave individual portions in 30-second bursts, stirring between each one, until it’s heated through. If the dip seems a little thick after refrigeration, stir in a splash of milk or a spoonful of Greek yogurt to loosen it back up.

Questions I Get Asked A Lot

Can I use fresh spinach instead of frozen?

You absolutely can use fresh spinach if that’s what you have on hand. You’ll need to cook it down first since fresh spinach wilts to almost nothing. Sauté about 10 to 12 cups of fresh spinach in a pan until it’s completely wilted, then let it cool and squeeze out all the water just like you would with frozen spinach.

What if I don’t like things spicy?

The pepperoncini peppers aren’t actually very spicy at all compared to jalapeños or other hot peppers. They’re more tangy and bright than hot. If you’re still worried, you can use fewer pepperoncini or try banana peppers instead, which are even milder and slightly sweeter.

Can I make this in a slow cooker?

Sure thing! Mix everything together and pour it into your slow cooker, then cook on low for 2 to 3 hours until it’s hot and bubbly. Sprinkle the mozzarella on top during the last 30 minutes so it melts nicely. This method works great if your oven is tied up with other dishes.

Why did my dip turn out watery?

The spinach still had too much water in it. Next time, squeeze that spinach like your life depends on it, really wringing it out in a clean towel until no more liquid comes out. Also make sure you’re using whole-milk Greek yogurt rather than regular yogurt, which is much thinner.

How do I know when the dip is done baking?

The dip is ready when it’s bubbling around the edges and the cheese on top is melted and starting to turn golden brown in spots. If you insert a spoon into the center, it should come out hot. The whole surface should look creamy and melted, not separated or oily.

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