Dinner

Spinach and Pepperoncini Baked Feta Dip Recipe

ByMaya bella September 18, 2026September 18, 2026

Introduction

This Spinach and Pepperoncini Baked Feta Dip is a creamy, tangy treat perfect for gatherings or a cozy night in. Combining tender spinach, spicy pepperoncini, and melty cheeses, it’s sure to become a favorite appetizer that’s easy to prepare and delicious to eat.

The image shows a white rectangular baking dish filled with a creamy dip made of three visible layers: the base layer is a rich mix of melted white cheese and cooked dark green spinach with some yellow pepper pieces scattered throughout, the middle layer is melted cheese blending smoothly into the spinach, and the top layer is garnished with finely chopped green chives and small bits of red pepper flakes. Two thick, golden brown toasted bread slices are inserted upright at the back left corner of the dish. A silver serving spoon rests inside the dip at the right side, partially submerged. The dish is set on a surface with a white marbled texture, and a glass jar of olive oil is placed in the background on the right side. 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, raw veggies

Instructions

Step 1: Preheat your oven to 400ºF. Lightly 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 crumble it into small pieces. Take the thawed spinach, wrap it in a clean kitchen towel, and squeeze out as much water as possible. Add the dried spinach to the bowl with the feta.
Step 3: To the bowl, add the Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, chopped pepperoncini, and 1 cup of the mozzarella cheese. Mix everything thoroughly until well combined.
Step 4: Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
Step 5: Bake for 26 to 30 minutes until the dip is bubbly and the edges turn golden. For extra browning, switch your oven to broil for the last 2 minutes—watch closely to prevent burning.
Step 6: Serve the dip warm with pita chips, crostini, seeded crackers, or fresh raw vegetables for dipping.

Tips & Variations

For a creamier texture, drain the yogurt slightly using a fine mesh sieve before mixing.
Substitute pepperoncini with mild banana peppers if you prefer less heat.
Add a handful of chopped fresh herbs like dill or parsley for a fresh twist.
Use a cast iron skillet to bake and serve for a rustic presentation and better heat retention.

Storage

Store any leftover dip 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, stirring occasionally to maintain creaminess. This dip is best enjoyed fresh but can be refreshed well with reheating.

How to Serve

A white rectangular dish filled with a creamy spinach and artichoke dip that has a thick, rich texture with visible dark green spinach leaves and small chunks of light yellow artichoke hearts mixed throughout. The surface is sprinkled with finely chopped green onions and small red chili flakes for color contrast. Two large, triangular toasted pita chips with a golden brown, crispy texture are placed upright in the dip on one side. A silver spoon rests partially inside the dip, showing its soft and scoopable consistency. In the background, there is a blurred glass jar filled with a yellow liquid on a white marbled surface. 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. Wilt it in a pan or blanch it briefly, then squeeze out excess water before mixing into the dip.

Is this dip spicy?

The pepperoncini and crushed red pepper flakes add a gentle kick, but the overall heat is mild and balanced. You can adjust the spice level by reducing or omitting the red pepper flakes.