Name: Spinach and Pepperoncini Baked Feta Dip Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: Mediterranean
Ingredients: 1 (8-oz.) block feta cheese; 1 (12-16 oz.) bag frozen spinach, thawed and drained; 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 carrot sticks, cucumber slices)

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Introduction

This Spinach and Pepperoncini Baked Feta Dip is a deliciously creamy and tangy appetizer perfect for any gathering. Loaded with spinach, tangy pepperoncini, and melty cheeses, it’s sure to become a favorite snack for sharing with friends and family.

The image shows a square white ceramic baking dish filled with a creamy spinach and artichoke dip with finely chopped green herbs and some red pepper flakes sprinkled on top. The dip has a mix of green and yellow colors from the spinach and artichokes, with a slightly browned, melted cheesy texture on the surface. The dish is placed on a white marbled surface with a white cloth that has black stripes underneath. Beside the dish, there is a clear glass jar of olive oil and a silver spoon resting nearby, along with some yellow tortilla chips and pita chips at the top left corner. 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 (I use 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
For serving: homemade or store-bought pita chips, crostini, seeded crackers, or raw veggies

Instructions

Step 1: Preheat your oven to 400ºF and grease an 8×8-inch baking dish or 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.
Step 3: Squeeze any excess water from the thawed spinach using a clean kitchen towel, then add the dried spinach to the bowl with the feta.
Step 4: Add the Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, chopped pepperoncini peppers, and 1 cup of the grated mozzarella cheese to the bowl. Mix everything thoroughly to combine.
Step 5: Transfer the mixture to your prepared baking dish and sprinkle the remaining 1/2 cup mozzarella cheese evenly on top.
Step 6: Bake for 26 to 30 minutes until the dip is bubbly and has golden edges. For extra browning, you can switch the oven to broil for the last 2 minutes—watch carefully to avoid burning.
Step 7: Serve warm with pita chips, crostini, seeded crackers, or fresh veggie sticks for dipping.

Tips & Variations

For a zestier kick, add a teaspoon of lemon zest to the mixture before baking.
If you prefer a milder dip, reduce or omit the crushed red pepper flakes.
Swap out the pepperoncini for mild banana peppers if you want less heat.
Use fresh spinach sautéed lightly if you don’t have frozen spinach on hand.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dip in a microwave-safe dish or in a preheated oven at 350ºF until heated through. Stir before serving for best texture.

How to Serve

A close-up of a baked spinach and cheese dip in a white rectangular dish with slightly browned edges, showing a creamy texture with visible green spinach leaves, melted white cheese, and small bits of red pepper and chopped herbs scattered on top. Two half-baked pita bread pieces are stuck upright in the dip near the top left corner. A silver spoon rests inside the dish on the right side, ready for serving. In the background, a glass jar with olive oil sits on a white marbled surface, along with a wooden board and some herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Just sauté it lightly until wilted and drain well to remove excess moisture before mixing it into the dip.

Is this dip suitable for gluten-free diets?

The dip itself is gluten-free, but be sure to serve it with gluten-free chips or veggies to keep the entire dish gluten-free.