Go Back
Delicious Spinach and Pepperoncini Baked Feta Dip served with fresh crackers

Spinach and Pepperoncini Baked Feta Dip

A creamy and tangy baked feta dip with spinach and pepperoncini, perfect for parties or casual gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 8 servings

Ingredients
  

Main Ingredients

  • 1 (8-oz.) block feta cheese, crumbled feta gives tang and salt
  • 1 (12–16 oz.) bag frozen spinach, thawed squeeze out excess water
  • 1 cup plain whole-milk Greek yogurt adds creaminess and tang
  • 1/2 cup mayonnaise can use avocado oil mayo or full-fat regular mayo
  • 2 cloves garlic, grated fresh garlic is best for aroma
  • 1 pinch crushed red pepper flakes adjust to taste
  • 1 cup sliced pepperoncini peppers, roughly chopped gives bright acidity and mild heat
  • 1 1/2 cups grated fresh mozzarella, divided melty topping
  • as needed Non-stick cooking spray or oil to grease the pan

For Serving

  • pita chips, crostini, seeded crackers, or raw vegetable sticks choose your preferred dipping option

Instructions
 

Preparation

  • Preheat your oven to 400°F (205°C). Grease an 8×8-inch baking dish or a small cast-iron skillet with non-stick spray or a light brush of oil.
  • Place the block of feta in a large bowl and use a fork to crush it into small pieces.
  • Squeeze the thawed spinach in a clean kitchen towel or several layers of paper towel until it releases as much water as possible.
  • Add the dried spinach to the bowl with the feta.
  • Add the Greek yogurt, mayonnaise, grated garlic, crushed red pepper flakes, chopped pepperoncini, and 1 cup of grated mozzarella. Stir until evenly combined.
  • Transfer the mixture to the prepared baking dish and level the top. Sprinkle the remaining 1/2 cup of mozzarella evenly over the surface.

Baking

  • Bake for 26–30 minutes, until the dip is bubbly and the edges are turning golden.
  • For an extra golden top, switch the oven to broil for the last 1–2 minutes — watch carefully to prevent burning.

Serving

  • Remove from the oven and let rest for 5 minutes before serving. Serve warm with your choice of pita chips, crostini, seeded crackers, or raw veggie sticks.

Notes

Make ahead by preparing the mixture up to 24 hours in advance and refrigerating. For a lighter option, try using low-fat yogurt and light mayo.
Keyword Baked Feta Dip, Cheesy Dip, Crowd-Pleasing Snack, party dip, Spinach Dip