Whenever I want a crowd-pleaser that feels cozy but packs a flavorful punch, I reach for this Spinach and Pepperoncini Baked Feta Dip Recipe. It’s creamy, tangy, and just a little spicy, perfect for casual get-togethers or whenever you want a quick snack that feels special. You'll notice the interplay between briny feta, bright spinach, and the zesty kick of pepperoncini peppers makes this dip totally addictive.
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Why You’ll Love This Spinach and Pepperoncini Baked Feta Dip Recipe
This dip is a game changer when you want a creamy and tangy appetizer that’s also straightforward to make. I love how the feta melts into a luscious base while the pepperoncini adds just the right amount of zing—making your taste buds sit up and take notice. Whether you’re entertaining friends or craving a cozy snack night, this baked dip fits the bill.
- Texture you want: Creamy melted cheese with a slight bite from chopped spinach and soft, juicy pepperoncini bits
- Flavor that pops: Tangy feta combined with mellow Greek yogurt and a zesty kick from pepperoncini
- Everyday ingredients: Uses simple staples you probably have, no fancy shopping needed
- Works for any night: Perfect as an appetizer, snack, or even a party centerpiece
Ingredient Spotlight
The magic of this Spinach and Pepperoncini Baked Feta Dip Recipe lies in balancing creamy, tangy, and bright ingredients. The feta is the heart, Greek yogurt softens the punch, and the pepperoncini offers a little bite. Fresh or frozen spinach can work, but drying it well is crucial to keep the dip from becoming watery. Mozzarella on top melts and browns, adding a gooey finish you'll love.
- Feta cheese: Choose a good quality block feta for crumbly, salty richness that melts beautifully
- Spinach: Frozen spinach works well for convenience, just be sure to squeeze out all moisture
- Pepperoncini peppers: Use sliced for tangy heat, they bring a gentle punch without overpowering
Seasonality & Sourcing
I usually grab frozen spinach year-round—it’s reliable and cost-effective. If you prefer fresh, baby spinach at farmers markets or grocery stores in spring and early summer is tender and flavorful, but be sure to wilt and drain it well. Pepperoncini peppers are typically jarred and available year-round; look for bright, firm slices for the best tang. Good feta varies by brand, so don’t hesitate to try a few until you find your favorite salty crumbly style for this recipe.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 400ºF so it’s hot and ready when your dip is assembled. Grease an 8x8-inch baking dish or a small cast iron skillet with non-stick spray or oil—this prevents sticking and helps get those golden edges. Avoid skipping this step; otherwise, your dip can glue itself to the pan, making serving harder than it should be.
Step 2 — Cook & Build Flavor
In a large bowl, crumble the feta using a fork until it breaks into small, crumbly pieces—that helps it melt and blend evenly. Next, squeeze as much water out of your thawed spinach as possible using a clean towel; this prevents a soggy dip. Combine the spinach with feta, Greek yogurt, mayo, grated garlic, red pepper flakes, chopped pepperoncini, and a cup of mozzarella cheese—then mix thoroughly. Transfer this mixture to your prepared dish and top with the remaining mozzarella to get that bubbly, golden layer while baking.
Step 3 — Finish & Rest
Bake for 26 to 30 minutes until the dip is bubbly and the edges start turning a toasty golden brown. If you want an extra caramelized top, broil it for the last 2 minutes—just keep a close eye so it doesn’t burn. Let it rest for a few minutes after baking; this helps the flavors meld and makes it easier to scoop while keeping the dip incredibly creamy and luscious.
Troubleshooting Spinach and Pepperoncini Baked Feta Dip Recipe
If your dip feels too dry, a little extra Greek yogurt or a splash of olive oil stirred in before baking can help. For bland flavors, don't hesitate to add more pepperoncini or a pinch more red pepper flakes to punch it up. A watery dip usually means excess moisture in the spinach—wring it out thoroughly next time, or give it a light sauté to evaporate liquid before mixing.
Pro Tips
From my kitchen to yours: controlling oven heat helps prevent the top from burning while you wait for the dip to bubble through. Timing is key—watch that 26-30 minute window closely and broil only briefly for a perfect crust. You can also prep the mixture ahead, but bake right before serving. Lastly, avoid skipping the spinach wringing step—it’s a common pitfall that can water down your dip in a disappointing way.
- Heat control: Use a moderate oven temp and broil carefully at the end for golden finish
- Timing window: Bake 26-30 minutes to hit melty and bubbly without drying out
- Make-ahead move: Mix ingredients in advance but bake fresh for best texture
- Avoid this pitfall: Never skip draining spinach well to prevent watery dip
Variations & Substitutions
Feel like experimenting? You can swap out pepperoncini for mild pickled banana peppers if you prefer less heat. For a dairy-free version, try almond-based yogurt and a vegan feta alternative, but know the texture might be softer. If you want herbaceous notes, a sprinkle of fresh dill or oregano works beautifully. And when mozzarella isn’t handy, Monterey Jack or provolone can substitute to maintain that gooey finish.
Great Debates
One debate I’ve had with friends is mayo versus extra yogurt for creaminess—mayo adds richness and a silkier mouthfeel, while yogurt keeps it tangier and lighter. I prefer using both for balance, but you can tweak based on your preference. Another chat point is fresh versus frozen spinach. Fresh might add a lighter texture, but frozen wins for convenience and consistent results if properly drained.
Make-Ahead, Storage & Freezing
You can prepare the spinach, feta, and yogurt mixture up to a day in advance—store it in an airtight container in the fridge. Bake fresh just before serving for best texture. Leftovers keep well in the fridge for 3 to 4 days in a sealed container. While freezing is possible, it may affect the creaminess and texture, so I recommend enjoying this dip fresh or refrigerated rather than thawed from frozen.
Yield & Conversions
This Spinach and Pepperoncini Baked Feta Dip Recipe yields about 6 to 8 servings as an appetizer. Want to scale it? Doubling is simple—just use a larger baking dish and increase bake time slightly, checking doneness as it cooks. Halving the recipe works well too in a smaller dish or ramekin. For metric conversions, 8 ounces of feta is about 225 grams, and 1 cup of yogurt is roughly 240 milliliters.
Serving Ideas & Pairings
I love serving this dip warm with homemade or store-bought pita chips for crunch. Seeded crackers add nuttiness, and crostini offer a toasty bite. Raw veggies like crisp cucumber slices, carrot sticks, or bell pepper strips balance the richness with fresh crunch. To keep it simple, a cold glass of crisp white wine or a light beer goes beautifully with the tangy and spicy notes here.
FAQs
Yes! Just be sure to cook down the fresh spinach gently and squeeze out all excess moisture before adding it to the dip to avoid watery results.
Pepperoncini peppers add a mild tangy heat—not too spicy, but enough to perk up the flavor. If you prefer less heat, use fewer peppers or substitute with milder pickled peppers.
You can assemble the mixture up to a day ahead and keep refrigerated. Bake fresh just before serving for the best texture and flavor.
Pita chips, crostini, seeded crackers, and fresh raw veggies all pair wonderfully. It also complements light wines and beers for entertaining.
Notes, Tools & Special Equipment
You’ll want an 8x8-inch baking dish or a small cast iron skillet for even heat and that crispy browned cheesy crust. A good-quality non-stick cooking spray or neutral oil to grease well is key to easy serving. A box grater or microplane makes quick work of garlic and cheese prepping. No fancy tools are needed—just basic bowls, measuring cups, and a sturdy fork for crumbling feta will do.
PrintPrintable Recipe 📖
Spinach and Pepperoncini Baked Feta Dip Recipe
A creamy and tangy spinach and pepperoncini baked feta dip that combines crumbled feta, Greek yogurt, spinach, and pepperoncini peppers baked to bubbly perfection with mozzarella cheese. Perfect for serving warm with pita chips, crostini, or raw veggies as a flavorful appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dip
- 1 (8-oz.) block feta cheese
- 1 (12-16 oz.) bag frozen spinach, thawed
- 1 cup plain whole-milk Greek yogurt
- ½ cup mayonnaise (avocado oil mayo preferred)
- 2 garlic cloves, grated
- A generous pinch crushed red pepper flakes
- 1 cup sliced pepperoncini peppers, roughly chopped
- 1 ½ 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
- Raw veggies
Instructions
- Preheat and Prepare: Preheat oven to 400ºF. Grease an 8×8-inch baking dish or small cast iron skillet with non-stick cooking spray or oil to prevent sticking.
- Crush Feta: Place block of feta cheese in a large bowl and use a fork to crush and crumble it into small pieces for easier mixing and creamier texture.
- Drain Spinach: Place thawed spinach in a clean kitchen towel and wring out as much water as possible to avoid watery dip.
- Combine Ingredients: Add the dried spinach to the bowl with feta cheese along with Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, sliced pepperoncini peppers, and 1 cup of grated mozzarella cheese. Mix thoroughly to combine all flavors evenly.
- Transfer and Top: Transfer the mixture to the prepared baking dish and sprinkle the remaining ½ cup mozzarella cheese evenly over the top.
- Bake: Bake in the preheated oven for 26 to 30 minutes until the dip is bubbly and edges are golden brown. For extra browning, broil on high for the last 2 minutes, watching carefully to avoid burning.
- Serve Warm: Serve the dip warm with pita chips, crostini, seeded crackers, and/or raw veggie sticks for dipping and enjoyment.
Notes
- Make sure to thoroughly drain the spinach to prevent the dip from becoming watery.
- Use whole-milk Greek yogurt for creaminess; non-dairy or low-fat alternatives may alter texture.
- Adjust the amount of pepperoncini peppers and red pepper flakes to control the level of heat and tanginess.
- For a sharper flavor, use aged feta cheese.
- Can be prepared ahead of time and baked just before serving for convenience.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
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