Spinach Pepperoncini Baked Feta Dip

Spinach and Pepperoncini Baked Feta Dip is the ultimate party appetizer that disappears faster than you can say “game day.” This creamy, zesty dip combines tangy feta cheese with fresh spinach and pepperoncini peppers for a Mediterranean twist on the classic spinach dip.

Whether you’re hosting a Super Bowl party, holiday gathering, or casual get-together, this warm, bubbly dip served with crispy pita chips will have your guests coming back for seconds (and thirds!). I first discovered this flavor combination at a potluck dinner and immediately knew I had to recreate it at home.

Why You’ll Love This Recipe

• Ready in under 45 minutes with simple, accessible ingredients
• Lighter than traditional spinach dips thanks to Greek yogurt
• Bold Mediterranean flavors with tangy feta and zesty pepperoncini
• Perfect make-ahead appetizer—assemble early, bake when guests arrive
• Always the first dish to disappear at parties

Equipment Needed

• 8×8-inch baking dish
• Large mixing bowl
• Box grater (for fresh mozzarella)
• Kitchen towel or cheesecloth (for squeezing spinach)
• Garlic grater or microplane

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Ingredients You’ll Need

• 1 lb frozen spinach, thawed and squeezed dry
• ½ cup pepperoncini peppers, chopped (banana peppers work too)
• 3 cloves garlic, grated
• ¼ tsp red pepper flakes
• 8 oz feta cheese, crumbled (use block feta, not pre-crumbled)
• ½ cup full-fat Greek yogurt
• ¼ cup mayonnaise (avocado oil mayo preferred)
• 1 cup fresh mozzarella, grated

Ingredient Notes

Frozen Spinach: Convenient and budget-friendly. The key is squeezing out as much moisture as possible to prevent a watery dip—use a kitchen towel or cheesecloth and really wring it out.

Feta Cheese: Buy a block of feta and crumble it yourself. Block feta is creamier and has more moisture than pre-crumbled, which makes for a richer, more luxurious dip.

Pepperoncini: These tangy peppers cut through the richness of the cheese beautifully. Look for them in jars near the pickles.

Greek Yogurt: Adds protein and probiotics while keeping the dip creamy. Full-fat Greek yogurt gives the best texture and flavor.

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Preheat your oven to 375°F and grease an 8×8-inch baking dish. Thaw the frozen spinach completely. Chop the pepperoncini and grate the garlic using a microplane for the best distribution of flavor.

Step 2: Mix the Base

In a large bowl, combine the squeezed-dry spinach, chopped pepperoncini, grated garlic, and red pepper flakes. This creates your flavor foundation.

Step 3: Add the Creamy Components

Add the crumbled feta, Greek yogurt, and mayonnaise to the spinach mixture. Stir everything together until well combined. The mixture should be thick and creamy.

Step 4: Transfer and Top

Spread the dip evenly into your prepared baking dish. Top with freshly grated mozzarella cheese, covering the entire surface. Fresh mozzarella melts better than pre-shredded cheese.

Step 5: Bake Until Bubbly

Bake for 25-30 minutes until the dip is bubbly around the edges and the cheese on top is golden brown. Let it cool for 5 minutes before serving—this helps it set slightly for easier scooping.

Pro Tips & Cooking Hacks

• Squeeze spinach bone-dry—this is the #1 key to avoiding a watery dip
• Grate garlic instead of mincing for even distribution throughout the dip
• Use fresh mozzarella and grate it yourself—pre-shredded cheese has anti-caking agents that prevent smooth melting
• Assemble the dip up to 24 hours ahead and refrigerate; add 5 minutes to baking time if starting from cold
• For extra heat, add more red pepper flakes or leave some pepperoncini seeds in

Tips & Variations

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through, about 15 minutes.

Make-Ahead: Assemble the dip completely, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Perfect for stress-free entertaining!

Gluten-Free: This dip is naturally gluten-free. Serve with gluten-free crackers, veggie sticks, or gluten-free pita chips.

Serving Suggestions

Serve this warm, gooey dip with toasted pita chips for the classic experience. Crostini or crackers work beautifully too. For a lighter option, surround the dip with fresh vegetables like cucumber slices, bell pepper strips, celery sticks, and endive spears—the crunch pairs perfectly with the creamy texture.

Common Mistakes

• Not squeezing spinach dry enough—results in watery, runny dip
• Using pre-crumbled feta—it’s drier and less creamy than block feta
• Overbaking—dip should be bubbly and golden, not dried out
• Serving immediately—let it rest 5 minutes for easier scooping

What to Serve With Spinach and Pepperoncini Baked Feta Dip

This dip shines as part of an appetizer spread. Pair it with other finger foods like chicken wings, meatballs, or a cheese board for a complete party spread. It’s also fantastic alongside Mediterranean dishes like Greek salad, hummus, or grilled kebabs for a themed menu.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes! You’ll need about 1 pound of fresh spinach. Wilt it in a pan, cool completely, then squeeze dry. Frozen is more convenient and gives consistent results.

How spicy is this dip?

It has a mild heat from the pepperoncini and red pepper flakes. For less spice, omit the red pepper flakes. For more heat, add diced jalapeños.

Can I make this dairy-free?

Substitute dairy-free cream cheese for the feta, dairy-free yogurt for Greek yogurt, and dairy-free mozzarella for the topping. The flavor will be different but still delicious.

What if I don’t like pepperoncini?

Swap them for artichoke hearts, sun-dried tomatoes, or roasted red peppers. Each brings a different but equally delicious flavor profile.

Can I freeze this dip?

It’s not recommended. The texture of the Greek yogurt and cheese changes when frozen and thawed, becoming grainy.

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