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 veggie sticks

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Introduction

This Spinach and Pepperoncini Baked Feta Dip is a creamy, tangy, and slightly spicy appetizer that’s perfect for gatherings or cozy nights in. With a blend of feta, mozzarella, spinach, and pepperoncini, it delivers layers of flavor that everyone will love.

A white ceramic baking dish filled with a creamy spinach dip that has a thick, uneven texture. The top layer has small bits of green spinach mixed with finely chopped yellow onion and red pepper flakes scattered throughout. Two triangular light brown chips stand upright on one side of the dip. Next to the dish is a transparent glass with a pale yellow drink. The dish is placed on a white marbled surface with a soft cloth underneath. 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: pita chips, crostini, seeded crackers, or raw veggies

Instructions

Step 1: Preheat your oven to 400ºF. Grease an 8×8-inch baking dish or a small cast iron skillet using non-stick cooking spray or oil.
Step 2: Place the block of feta cheese in a large bowl and use a fork to crush it into small pieces. In a clean kitchen towel, wring out as much water as you can from the thawed spinach, then add the dried spinach to the bowl.
Step 3: Add the Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, chopped pepperoncini, and 1 cup of the mozzarella cheese to the bowl. Mix everything thoroughly until well combined.
Step 4: Transfer the mixture to your prepared baking dish and sprinkle the remaining 1/2 cup of mozzarella over the top.
Step 5: Bake for 26 to 30 minutes, until the dip is bubbly and the edges are golden. For extra browning, switch your oven to broil for the last 2 minutes, watching carefully to avoid burning.
Step 6: Serve the dip warm with pita chips, crostini, seeded crackers, or fresh vegetable sticks for dipping.

Tips & Variations

Use fresh spinach instead of frozen if you prefer—just sauté and drain it well before mixing.
For a milder dip, reduce or omit the crushed red pepper flakes and pepperoncini.
Try swapping mayonnaise for sour cream or cream cheese for a different tang and creaminess.
Adding a squeeze of lemon juice can brighten the flavors even more.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350ºF until warmed through or microwave in short bursts to avoid overcooking. The dip may thicken as it cools—stir in a splash of yogurt or milk when reheating if needed.

How to Serve

The image shows a white rectangular dish filled with a creamy spinach dip mixed with melted cheese, green onions, and small bits of red pepper flakes on top. The dip has a textured surface with visible leafy spinach and melted cheese in white and yellow colors. Two toasted triangular pieces of pita bread are partially dipped into the dish from the upper left corner. A spoon rests in the lower right corner of the dish, partially buried in the dip. Behind the dish, there is a glass jar with golden olive oil placed on a white marbled surface, with a wooden cutting board blurred in the background. 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 in advance and store it covered in the fridge. Bake it fresh when ready to serve for the best texture and flavor.

What can I use if I can’t find pepperoncini peppers?

If you don’t have pepperoncini peppers, mild pickled banana peppers or pepper rings make a good substitute, offering a similar tang and crunch.