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This Spinach and Pepperoncini Baked Feta Dip is creamy, cheesy, and loaded with zesty flavor. Made with feta, mozzarella, Greek yogurt, and tangy pepperoncini, it bakes into the ultimate party appetizer. Serve warm with pita chips for a guaranteed crowd pleaser!
Table of Contents
Why You’ll Love this Baked Feta Dip
- Easy Prep. This dip comes together in 1 bowl with streamlined ingredients like frozen spinach, jarred pepperoncini, yogurt, and mayo. You can even prep the whole dip ahead of time and refrigerate until ready to bake.
- Lightened Up. The blind taste would never guess there is an entire POUND of spinach in this cheesy dip. Using Greek yogurt also adds a virtuous edge with a good dose of protein, calcium, and probiotics. (Yogurt also helps lighten up this Goat Cheese Dip!)
- Fan Favorite. Everyone absolutely SWOONS over this dip, and it’s always the first to disappear. Perfect for game day, holiday gatherings, or any time you need a show-stopping appetizer.
- Bold Flavors. If you’re typically a fan of spinach-artichoke dip, think of this dip as its well-traveled cousin. It’s punchy, zesty, and delightfully tangy from the feta. (Feta also works wonders in this reader-favorite Baked Feta Artichoke Dip.)
If you need a new star appetizer this football (and holiday!) season, look no further.
This Baked Feta Dip will unapologetically become your new go-to bubbly baked appetizer.
I love serving it with homemade or store-bought pita chips, however it’s also fabulous with crostini.
(For a lighter option, try scooping it up with raw crudités–celery, radishes, cucumber, or endive.)
For more crowd-pleasing appetizers, also check out my Roasted Stuffed Dates, Burrata Bruschetta, and Vegan Queso Dip.
The Ingredients
- Frozen Spinach: Convenient, budget-friendly, and packed with nutrients. Be sure to thaw and squeeze as much moisture from the spinach as you can before adding it to the dip.
- Pepperoncini Peppers: Bright and tangy with a mild heat to cut through the richness of the cheese. Alternatively, you can use banana peppers for a slightly sweeter bite.
- Garlic: I suggest grating the garlic to ensure every bite is infused with aromatic goodness.
- Red Pepper Flakes: A touch of spice helps balance the creamy base.
- Feta Cheese: The star of the show! Creamy, tangy, and absolutely irresistible once baked. (Pro tip: purchase a block of feta rather than crumbles. The blocks hold in more moisture, which adds to the creaminess of the dip.)
- Greek Yogurt: Full-fat Greek yogurt lightens the dip by adding protein and probiotics, as well as subtle tang.
- Mayo: I suggest avocado oil mayo, which offers more heart-healthy fats.
- Mozzarella: Melts beautifully into the baked feta dip for that gooey, stretchy consistency. (I suggest using a ball of fresh mozzarella versus pre-shredded, which is creamier and meltier. Just grate it on the large holes of a box grater.)
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Crumble feta cheese in a large bowl, using a fork to crush into small pieces.
Step 2: Add remaining ingredients (spinach, yogurt, mayo, garlic, red pepper flakes, pepperoncini, and 1 cup of mozzarella).
Step 3: Mix ingredients well to combine. Spread in a pan, smoothing to the edges. Sprinkle remaining 1/2 cup mozzarella overtop.
Step 4: Bake for 30 minutes, until golden and bubbly. Enjoy with pita chips or crostini. For extra browning, flip the oven to broil for the final 2 minutes.
Recipe Variations
- Swap Feta. If you’re not a feta fan (gasp!), the best alternative is cream cheese.
- Add Herbs. If you happen to have fresh dill, chives, or parsley on hand, they are lovely in this baked feta dip. (Either mix into the dip or reserve for garnish.)
- Add Sun-Dried Tomatoes. In place of (or in addition to) the pepperoncinis, feel free to add sun-dried tomatoes or olives for extra Mediterranean flair.
- Cheesy Upgrade. Mix in grated Parmesan, Asiago, or Pecorino cheese for sharper, nuttier flavor.
- Lighten Up. Use reduced-fat Greek yogurt and skip the mayo for a healthier fat profile.
Serving Suggestions
- Pita chips. I include a simple recipe for sesame pita chips below, however store-bought also work great! (I also love a good seeded cracker!)
- Bread bowl-style. Bake the dip in a bread bowl and serve alongside the scooped out bread chunks for dipping.
- Crostini. Slice a baguette into thin slices, drizzle with olive oil, and bake until golden. These serve as the perfect dipper for a heartier baked feta dip.
- Raw veggies. Slices of cucumber, celery, endive, and radish are all delicious options.
Serving Size Hack
If you’re feeding a large crowd, double the recipe and bake it in a 9×13-inch baking dish. (You may just need to extend the baking time by 5 to 10 minutes for optimal melting.)
Make-Ahead and Storage Tips
- Make-Ahead. You can fully assemble the dip 1 day in advance. Just cover and refrigerate until ready to bake.
- Store. Refrigerate leftover baked feta dip in an airtight container for up to 4 days.
- Reheat. You can rewarm leftovers in the microwave or oven. (Or enjoy them chilled!)
- Oven: Heat the oven to 350ºF and rewarm dip in a baking dish for about 15 minutes.
- Microwave: Transfer dip to a microwave safe bowl and heat in short bursts, stirring every so often, until warm.
Serving Tip
If you’re hosting, bake the dip in a small cast iron skillet, which will retain heat longer and keep the dip warm. You can also transfer it to a small crockpot to keep warm for longer stretches of time.
More Crowd-Pleasing Dips
Baked Feta and Artichoke Dip with Olive Gremolata
Baked Goat Cheese Bruschetta Dip
Vegan Queso Dip with Green Chiles
5 Minute Avocado Green Goddess Dip
If you try this epic Pepperoncini Baked Feta Dip, snap a photo and share it with the hashtag #dishingouthealth. Also, be sure to follow us on Pinterest and Facebook for the latest recipes!
Spinach and Pepperoncini Baked Feta Dip
Equipment
- 8×8-inch baking dish (or small cast iron skillet
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, raw veggies
Instructions
- Preheat oven to 400ºF. Grease an 8×8-inch baking dish or small cast iron skillet with non-stick cooking spray or oil.
- Place block of feta cheese in a large bowl; use a fork to crush and crumble into small pieces.Place thawed spinach in a clean kitchen towel and wring out as much water as possible. Add dried spinach to bowl with feta cheese, along with yogurt, mayo, garlic, red pepper flakes, pepperoncini, and 1 cup of the mozzarella cheese; mix well to combine.
- Transfer mixture to prepared baking dish and sprinkle remaining 1/2 cup mozzarella overtop. Bake for 26 to 30 minutes, until bubbly with golden edges. (For extra browning, flip the oven to broil for the final 2 minutes.)Serve warm with pita chips, seeded crackers, crostini, and/or raw veggie sticks.
Notes
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- DOUBLE: If you’re feeding a large crowd, double the recipe and bake it in a 9×13-inch baking dish. (You may just need to extend the baking time by 5 to 10 minutes for optimal melting.)
- SERVING TIP: If you’re hosting, bake the dip in a small cast iron skillet, which will retain heat longer and keep the dip warm. You can also transfer it to a small crockpot to keep warm for longer stretches of time.
- Make-Ahead. You can fully assemble the dip 1 day in advance. Just cover and refrigerate until ready to bake.
- Store. Refrigerate leftover baked feta dip in an airtight container for up to 4 days.
- Reheat. You can rewarm leftovers in the microwave or oven. (Or enjoy them chilled!)
-
- Oven: Heat the oven to 350ºF and rewarm dip in a baking dish for about 15 minutes.
- Microwave: Transfer dip to a microwave safe bowl and heat in short bursts, stirring every so often, until warm.
-
- SESAME-CRUSTED PITA CHIPS: Slice 4 large pita rounds into triangles and place in a large bowl. Toss with 3 – 4 Tbsp. extra-virgin olive oil, 2 Tbsp. toasted sesame seeds, 2 tsp. dried oregano, 1 tsp. granulated garlic, 3/4 tsp. kosher salt, and 1/2 tsp. black pepper. Arrange on a large baking sheet and bake at 400ºF for 12 to 15 minutes, tossing once halfway through, until golden and crispy.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This dip is incredible!!! Made for thanksgiving and the day after we had some leftover dip and put it on your garlic mashed potatoes. WOW! Going to use this combo as inspiration for some elevated twice baked potatoes.
This was a WONDERFUL dip, everyone was raving about it. The tang from the cheese, the slight spice from the pepperoncinis was amazing! Definitely a good dip to please a large crowd. Great recipe Sis!
Delicious! Perfect dip for the first day of football season. This may be our new signature dip for parties! I used fresh spinach and low fat yogurt since that’s what I had on hand so not as creamy. It was still great! Can’t wait to make it again.
Would you ever use fresh spinach instead?
Yes you could certainly cook down fresh spinach!
This is the best dip I’ve ever had. It’s perfect if you’re hosting anyone this fall. I used what little I had left on my burger and it was fire 🔥.