Spinach and Pepperoncini Baked Feta Dip

If you’ve ever needed a “save me” appetizer (or, let’s be honest, a dinner-ish snack) that makes people think you tried way harder than you did… Spinach and Pepperoncini Baked Feta Dip is about to become your new best friend.

It’s creamy, tangy, a little spicy, and ridiculously scoopable. And because we’re using smart shortcuts like frozen spinach, you can pull this off on a weeknight—even if your day has already been long, your brain is tired, and someone in your house is asking, “What’s for dinner?” for the fourth time.

This dip is the kind of kitchen magic that turns “just stopping by” into people camping in front of your oven like it’s a concert.

Why You’ll Love This Spinach and Pepperoncini Baked Feta Dip

• Big flavor, low effort. Mix, spread, bake. That’s it.
• Creamy + tangy + a tiny kick. The feta and pepperoncini do a little flavor cha-cha.
• Perfect for parties… or solo couch time. No judgment—some days the appetizer is the plan.
• Budget-friendly. Frozen spinach is doing the most for the least.
• Crowd-pleaser energy. Even the “I don’t like spinach” person will mysteriously keep dipping.

Ingredients You’ll Need

Here’s what makes this dip so lovable (and why each ingredient matters):

• Frozen spinach – Convenient, affordable, and nutritious. Important: thaw it and squeeze out as much water as humanly possible (think: “wring it out like it owes you money”).
• Pepperoncini peppers – Bright, tangy, and mildly spicy to cut through the richness.
  • Swap option: banana peppers for a slightly sweeter bite.
• Garlic (grated) – Grating helps the garlic melt into everything so every bite tastes dreamy and aromatic.
• Red pepper flakes – Just enough heat to balance the creamy cheese situation.
• Feta cheese (block preferred) – The star. A block holds more moisture than crumbles, which means creamier dip and fewer sad, dry bites.
• Full-fat Greek yogurt – Adds protein and a little tang, plus it keeps the dip from feeling too heavy.
• Mayo (avocado oil mayo if you like) – Adds richness and helps everything bake up smooth and luscious.
• Mozzarella (fresh is best) – For that gooey, stretchy melt. Fresh mozzarella melts creamier than pre-shredded (which can be a little stubborn because of anti-caking agents).

Note: You mentioned the full list and quantities live in a recipe card—perfect. This post walks readers through the “why” and “how” so they feel confident making it.

How to Make Spinach and Pepperoncini Baked Feta Dip

Step 1: Prep your spinach (don’t skip this)

Thaw the frozen spinach completely, then squeeze out as much moisture as possible.

Quick tip: Put spinach in a clean kitchen towel or paper towels and twist/squeeze over the sink. If spinach is still dripping, keep going. Extra water can make the dip runny, and we want creamy—not soupy.

Step 2: Crumble the feta

In a large bowl, crumble the feta using a fork until it’s in small pieces. It doesn’t have to be perfect—rustic is charming.

Step 3: Add the good stuff

Add:

• thawed/squeezed spinach
• Greek yogurt
• mayo
• grated garlic
• red pepper flakes
• chopped pepperoncini
• 1 cup mozzarella

This is the moment it starts looking like a “trust the process” situation. Trust it.

Step 4: Mix well

Stir until everything is fully combined. You want the spinach and pepperoncini evenly distributed so every scoop gets the full experience.

Step 5: Spread + top

Spread the mixture into your baking dish and smooth it out to the edges. Sprinkle the remaining 1/2 cup mozzarella on top like you’re blessing it with cheesy luck.

Step 6: Bake

Bake for 30 minutes, until it’s golden and bubbly.

Step 7: Optional broil (for the drama)

If you want extra browning (and honestly, who doesn’t?), broil for the last 2 minutes—but keep an eye on it. Broilers go from “golden” to “why is it on fire?” in about the time it takes to answer a text.

Step 8: Serve

Serve hot with:

• pita chips
• crostini
• crackers
• toasted naan wedges
• veggie sticks (if you’re feeling balanced and responsible)

Cooking Tips That Make This Dip Even Better

• Squeeze spinach like you mean it. Water is the #1 dip-wrecker here.
• Use block feta for max creaminess. Crumbles work, but block feta really makes this lush.
• Grate the garlic. Minced garlic can clump; grated garlic melts into the dip like a flavor fairy.
• Chop pepperoncini small. Big chunks can overpower a bite. Small pieces = tangy surprise in every scoop.
• Let it rest 5 minutes after baking. It thickens slightly and becomes easier to scoop (aka: less cheese lava on your hand).

And if your top gets a little extra browned? Congratulations, you’ve accidentally created “the good part” everyone fights over.

A Little Story From My Kitchen

The first time I made this Spinach and Pepperoncini Baked Feta Dip, it was supposed to be a “quick appetizer” while I finished dinner. Except… my family started hovering near the oven like they could smell the cheese molecules traveling through the air.

By the time dinner was ready, the dip was basically gone. So yes—now I make it as an appetizer and a backup dinner plan. Because some nights, you don’t need a main course. You need a warm pan of bubbly comfort and a crunchy vehicle for scooping.

Fun Serving Ideas (Because This Dip Deserves a Moment)

• Mediterranean snack board: olives, cucumbers, hummus, pita chips, and this dip in the center like the queen it is.
• Game-day tray: serve with crostini and a side of extra chopped pepperoncini for the heat-lovers.
• “Fancy” dinner starter: spoon into small ramekins and bake individually (people love their own personal cheese situation).
• Sandwich spread: yes, really—leftovers smeared on toasted bread with grilled chicken is next level.

FAQs About Spinach and Pepperoncini Baked Feta Dip

The Dip That Disappears Fast

If you’re craving something cozy, creamy, and just spicy enough to keep things interesting, this Spinach and Pepperoncini Baked Feta Dip is the kind of recipe that makes you feel like a kitchen genius—even on the busiest day.

Make it once, and you’ll start inventing reasons to bake it again: book club, holidays, Tuesday… “because I survived today” is a perfectly valid occasion. Grab your pita chips, scoop generously, and enjoy every melty, tangy bite of Spinach and Pepperoncini Baked Feta Dip.

Keep the Party Going: More Cozy Favorites to Dip, Scoop & Serve

• If you loved the creamy, tangy vibe of this dip, you’ll probably be obsessed with Whipped Feta Dip with Honey, Pistachios, and Cranberries for a sweeter, snack-board-ready twist.
• Want another warm, cheesy moment for game day (or “I deserve this” night)? Try Crockpot Buffalo Chicken Dip—it’s the kind of recipe that disappears faster than your phone battery at Target.
• If your heart says “Mediterranean flavors forever,” pair this with Homemade Greek Potato Salad for a bright, herby side that loves hanging out with feta.
• And for a cozy dinner that still feels a little fancy, keep the feta love going with Creamy Lemon Feta Pasta—because pasta night + feta is basically a hug in a bowl.

⭐ Made this Spinach and Pepperoncini Baked Feta Dip? I’d love to hear how it went! Leave a quick review and tap your star rating (5 stars if it made you do a happy dance in the kitchen ). Your feedback helps other readers pick their next delicious recipe!

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