Spinach and Pepperoncini Baked Feta

The first time I made this baked feta dip was during a last-minute game night. I had every intention of making something elaborate, but when I scanned my fridge, this is what happened. Now it's the most requested thing at every gathering I host, and I'm not even mad about it.

Last summer my sister hovered over the baking dish, literally waiting for the timer to beep. She claimed she wasn't hungry, but by the time we sat down to eat, she'd already eaten half with a spoon while standing at the counter. That's when I knew this wasn't just a dip, it was a problem I never wanted to fix.

Ingredients

• 5 oz fresh baby spinach, roughly chopped: Fresh spinach wilts down beautifully and gives you that vibrant green color frozen spinach never achieves
• 1/3 cup pepperoncini peppers, drained and sliced: These golden peppers pack a tangy, vinegary punch that balances the salty feta
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here, it blooms quickly in hot oil and mellows into the background
• 8 oz feta cheese, drained and crumbled: Block feta you crumble yourself has better texture and less moisture than pre-crumbled containers
• 4 oz cream cheese, softened: Let it sit out for at least 30 minutes so it blends seamlessly without any lumps
• 1/2 cup plain Greek yogurt: This keeps the dip rich but adds a tangy lightness straight cream cheese would make too heavy
• 1/2 cup shredded mozzarella cheese: Mozzarella melts into that gorgeous bubbly, golden topping everyone fights over
• 2 tbsp extra-virgin olive oil: One tablespoon for sautéing the aromatics, another for that beautiful drizzle on top
• 1/4 tsp crushed red pepper flakes: Optional but recommended if you like a gentle hum of heat behind everything
• 1/2 tsp dried oregano: Dried oregano actually works better here than fresh since it can withstand the baking time
• Freshly ground black pepper: The feta and pepperoncini bring plenty of salt, so just grind fresh pepper to taste
• 2 tbsp fresh parsley or dill, chopped: Dill is my secret weapon here, it pairs so beautifully with both feta and pepperoncini
• Lemon wedges: A fresh squeeze right before serving brightens everything and cuts through the richness

Instructions

Preheat your oven and prepare the baking dish:

Heat your oven to 375°F and lightly grease a small 1-quart baking dish with a little olive oil or cooking spray.

Sauté the garlic:

Heat 1 tablespoon olive oil in a skillet over medium heat, add the minced garlic, and let it sizzle for about 30 seconds until fragrant but not browned.

Wilt the spinach:

Add the chopped spinach to the skillet and toss for 2 to 3 minutes until it's completely wilted, then remove from heat and let it cool slightly.

Mix the creamy base:

In a large bowl, combine the feta, cream cheese, Greek yogurt, and half the mozzarella, then mix until mostly smooth with some small feta chunks remaining.

Combine everything:

Fold in the sautéed spinach, sliced pepperoncini, oregano, red pepper flakes if using, and plenty of black pepper.

Transfer and top:

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

Bake until bubbly:

Bake for 20 to 25 minutes until the dip is bubbling around the edges and the mozzarella on top has turned golden in spots.

Rest and garnish:

Let the dip sit for about 5 minutes, then scatter with fresh parsley or dill and serve with lemon wedges on the side.

Save

My friend Sarah now demands this dip for every birthday celebration. She texts me about a week in advance to confirm I'm making it, and honestly, I've stopped pretending I might make something else instead. There's something about watching people crowd around a bubbling dish of cheese that just feels like home.

Make It Your Own

Once you master the base, this dip is incredibly forgiving. I've swapped kale or Swiss chard for the spinach in a pinch, and both work beautifully, though they take an extra minute to wilt down in the skillet. The key is getting those greens tender before they hit the cheese mixture so they incorporate evenly.

Serving Strategy

While warm pita is the classic choice, I've discovered that thick-cut vegetable slices work surprisingly well. Bell pepper strips, cucumber rounds, and even raw cauliflower florets hold up to the thick, creamy texture without breaking the way delicate crackers might. Plus, the extra crunch adds such a nice textural contrast.

Make Ahead Magic

You can absolutely assemble this dip a full day ahead and keep it covered in the refrigerator. When you're ready to bake, just add 5 to 10 minutes to the cooking time since it's starting from cold. I've even served it unbaked as a cold spread, and though I prefer the hot, bubbling version, it still disappears just as fast.

• Let the cream cheese soften completely before mixing, or you'll end up with tiny lumps that won't smooth out
• If you only have jarred minced garlic, reduce the amount slightly since it has a more concentrated flavor than fresh
• Any leftover dip keeps surprisingly well in the fridge and reheats beautifully for lunch the next day

Save

This dip has become my go-to for every occasion now. Hope it finds a permanent spot in your rotation too.

Recipe Questions & Answers

→ Can I make this dip ahead of time?

Yes, you can assemble the mixture up to a day in advance and store it covered in the refrigerator. Bake just before serving, adding a few extra minutes if baking cold from the fridge.

→ What can I substitute for the pepperoncini?

If you prefer less heat, try chopped banana peppers, roasted red peppers, or even jarred cherry peppers. The briny flavor profile will still complement the feta beautifully.

→ Is this suitable for meal prep?

The finished dip keeps well in the refrigerator for 3–4 days. Reheat gently in the oven or microwave, though the texture is best when freshly baked and slightly warm.

→ Can I use frozen spinach instead of fresh?

Yes, thaw and thoroughly drain frozen spinach before using. You'll need about 6 oz frozen to equal the 5 oz fresh, and be sure to squeeze out excess moisture to prevent a watery dip.

→ What are the best serving suggestions?

Warm pita wedges or triangles are classic, but toasted baguette slices, crackers, or raw vegetables like cucumber rounds, bell pepper strips, and carrot sticks all work wonderfully.