Pepperoncini Baked Feta Dip

Name: Pepperoncini Baked Feta Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb frozen spinach, thawed and squeezed dry; 8 oz feta cheese, crumbled; 1/2 cup Greek yogurt; 1 tbsp mayonnaise; 1 cup pepperoncini, chopped; 1 clove garlic, grated; 8 oz fresh mozzarella cheese, grated and divided; red pepper flakes, to taste; Pita chips, for serving

This Pepperoncini Baked Feta Dip combines creamy feta and spinach with zesty pepperoncini peppers for a bold, tangy twist on classic spinach dip. Baked until golden and bubbly, it's an irresistible warm appetizer.

🌍American 🏷️Baked feta dip 🏷️Pepperoncini dip 🏷️Spinach dip 🏷️Appetizer Dip

🏷️

🏷️Cheesy

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TikTok

Total

35 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb frozen spinach, thawed and squeezed dry
8 oz feta cheese, crumbled
1/2 cup Greek yogurt
1 tbsp mayonnaise
1 cup pepperoncini, chopped
1 clove garlic, grated
8 oz fresh mozzarella cheese, grated and divided
red pepper flakes, to taste
Pita chips, for servingoptional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
Place thawed frozen spinach in a clean kitchen towel and squeeze out as much liquid as possible.
3
In a large mixing bowl, crumble the feta cheese.
4
Add the squeezed spinach, Greek yogurt, mayonnaise, chopped pepperoncini, and grated garlic to the bowl.
5
Season with red pepper flakes to your liking.
6
Add most of the grated mozzarella cheese to the bowl, reserving a handful for the topping.
7
Mix all ingredients until well combined.
8
Spread the mixture evenly into an oven-safe skillet or baking dish.
9
Top with the reserved mozzarella cheese.
10
Bake for 20-25 minutes, or until the dip is golden and bubbly.
11
Serve hot with pita chips.

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Tips & Notes

Pro tips

Squeeze thawed spinach thoroughly in a kitchen towel or cheesecloth to remove all excess moisture — this prevents a watery, soggy dip.
Chop pepperoncini finely and distribute evenly throughout the mixture for consistent tangy flavor in every bite.
Reserve some grated mozzarella to sprinkle on top before baking for a crispy, golden cheese crust.
Bake at 375°F for even heating and browning; higher temperatures may burn the cheese before the center heats through.

Substitutions

Greek yogurt → sour cream (tangier, slightly richer taste)
Feta cheese → goat cheese (milder, creamier texture)
Pepperoncini → roasted red peppers or sun-dried tomatoes (less spicy, sweeter flavor)
Mozzarella → sharp cheddar or Gruyère (deeper, more complex flavor)

Storage & make-ahead

Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 325°F oven for 10-12 minutes until warmed through and bubbly.

Common Questions

Can I make this dip ahead of time?

Yes. Prepare the mixture in the baking dish, cover, and refrigerate up to 24 hours before baking. Add 2-3 minutes to bake time if baking straight from the fridge.