Spinach and Pepperoncini Baked Feta Dip

The first time I made this baked feta dip, my kitchen smelled like the tiny Greek restaurant in my college town where I spent too many Friday nights. I had a block of feta that needed using and a jar of pepperoncini staring at me from the fridge door, and somewhere between those two ingredients, this bubbling, golden creation happened. My roommate walked in mid-bake, told me it smelled like a Mediterranean vacation, and promptly cancelled her dinner plans. We ate it straight from the baking dish with whatever crackers we could find, burning our tongues because patience has never been our strong suit.

Last summer I served this at a patio dinner, and honest to goodness, the conversation stopped. Someone actually put down their wine glass to focus entirely on the dip, which feels like the highest compliment I could hope for. My friend Sarah, who claims to hate cooked spinach, went back for fourths and then demanded the recipe before even leaving the table. Now it shows up at every gathering, and I have to make double because the first batch disappears during the chilling phase.

Ingredients

• 5 oz fresh baby spinach: Chopping it before wilting means more even distribution and no giant stringy pieces that make dipping awkward
• 1/3 cup pepperoncini peppers: Drain them well but save that brine, it is liquid gold for Bloody Marys or salad dressings later
• 2 cloves garlic: Minced fine because nobody wants to bite into a raw chunk of garlic, trust me on this one
• 8 oz feta cheese: Go for the block and crumble it yourself, pre-crumbled feta never has the same creamy texture or salty punch
• 4 oz cream cheese: Absolutely must be softened or you will get lumps that no amount of mixing can fix
• 1/2 cup Greek yogurt: This is the secret ingredient that makes everything taste like you have been working on this recipe for years
• 1/2 cup shredded mozzarella: Divided use means some gets melted in for creaminess and some goes on top for that golden crust
• 2 tbsp olive oil: One for the spinach and one for drizzling, because everything is better with that finishing gloss
• 1/2 tsp dried oregano: It smells like sunshine and somehow pulls all the Mediterranean flavors together
• Fresh parsley or dill: Dont skip this, the pop of green and fresh herbal hit cuts through all that rich cheese

Instructions

Get your oven ready:

Preheat to 375F and grab a small baking dish, about a quart size, and give it a quick rub of oil.

Wake up the garlic:

Heat one tablespoon olive oil in a skillet over medium heat, toss in the minced garlic, and let it sizzle for about 30 seconds.

Wilt that spinach:

Throw in the chopped spinach and sauté for 2 to 3 minutes until it collapses and looks glossy, then set it aside.

Make the cheesy base:

In a big bowl, combine the feta, cream cheese, Greek yogurt, and half the mozzarella, mixing until mostly smooth.

Bring it all together:

Fold in the cooked spinach, sliced pepperoncini, oregano, red pepper flakes if you like heat, and plenty of black pepper.

Prep for baking:

Spoon everything into your prepared baking dish, scatter the remaining mozzarella on top, and drizzle with the last tablespoon of olive oil.

Let the oven work its magic:

Bake for 20 to 25 minutes until you see bubbles around the edges and golden spots on top.

The hardest part:

Let it sit for 5 minutes before serving, then shower with fresh herbs and lemon wedges if you want.

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This recipe became my go-to the year I moved into a new apartment and needed something that felt like home but also like a treat. I made it the night my parents came to see the place, and my dad, who is not usually one for appetizers, stood at the counter eating it with a spoon while my mom pretended not to notice. Sometimes food is just dinner, and sometimes it is the thing that makes a new space feel like yours.

Make It Your Own

Kale or Swiss chard work beautifully if spinach is not your thing or you have something else in the fridge. I have thrown in chopped artichoke hearts when I had half a can leftover, and let me tell you, that was a very good day. The recipe is forgiving and essentially a vehicle for whatever salty, tangy things you want to throw at it.

Serving Suggestions

Warm pita bread is the classic choice for a reason, but toasted baguette slices, sturdy crackers, or even raw veggies all work perfectly. I once served it with roasted potato wedges and felt like I had discovered a new food group. Anything that can stand up to a thick, creamy dip is fair game here.

Leftovers and Storage

This reheats surprisingly well, which is saying something for a cheese dip. Store it in an airtight container in the fridge for up to three days, and rewarm gently in the microwave or at 350F until bubbly again. The texture might be slightly less creamy but the flavor actually gets better after a night in the fridge.

• Double the recipe immediately because a single batch never goes as far as you think it will
• Keep a jar of pepperoncini in your pantry at all times, you will find yourself wanting to make this on Tuesdays
• The brine from the jar makes an excellent addition to vinaigrettes or marinades

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This dip has a way of making ordinary evenings feel like celebrations, and sometimes that is exactly what we need from our food. Hope it finds its way into your regular rotation.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, assemble the mixture up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking straight from the refrigerator.

→ What can I substitute for the pepperoncini?

Banana peppers or jarred cherry peppers work well for a similar tangy kick. For less heat, try chopped green olives or capers.

→ Is this dip spicy?

Pepperoncini provide mild heat. For a spicier version, add extra red pepper flakes or include more sliced peppers.

→ Can I freeze leftovers?

While possible, the texture may become slightly grainy after freezing. Fresh is best, but leftovers keep well refrigerated for 3-4 days.

→ What serving suggestions work best?

Warm pita bread, crostini, crackers, or sliced vegetables all pair beautifully. For authenticity, serve with lemon wedges and fresh herbs.