Spinach Pepperoncini Baked Feta Dip

The first time I brought this dip to a potluck, my friend Sarah literally hovered over the bowl with a pita chip, refusing to let anyone else get the last scoop. I've never seen people move so fast toward a baking dish emerging from the oven, that golden bubbly top catching everyone's attention before I could even set it on the counter.

I discovered this combination during a frantic what can I make with random fridge contents moment. Now it's become the dish I'm secretly most excited to eat at any gathering, watching people's eyes light up when that first warm, tangy, slightly spicy bite hits their tongue.

Ingredients

• 200 g (7 oz) feta cheese block: Blocks give you those satisfying creamy pockets rather than precrumbled which can disappear into the dip
• 120 g (4 oz) cream cheese, softened: Room temperature is crucial here for that silky smooth texture
• 60 g (1/4 cup) plain Greek yogurt: The secret ingredient that lightens everything while adding tang
• 120 g (4 cups) fresh baby spinach: Rough chopping helps it distribute evenly so you get greens in every bite
• 1 small garlic clove, minced: Fresh garlic makes all the difference, powder just wont give you that aromatic warmth
• 2 green onions, thinly sliced: Both white and green parts add brightness and mild onion flavor
• 60 g (1/2 cup) pepperoncini, sliced: These golden Italian pickled peppers bring the perfect vinegary zing
• 1 tablespoon olive oil: Helps bind everything and adds that gorgeous Mediterranean shine
• 1/2 teaspoon dried oregano: Dried actually works better here than fresh, dispersing evenly throughout
• 1/4 teaspoon freshly ground black pepper: Freshly cracked adds those little spicy pops throughout
• 1/4 teaspoon crushed red pepper flakes: Optional but honestly recommended for that gentle heat
• Fresh dill or parsley, chopped: The finishing touch that makes it look like you tried really hard
• Lemon zest: Brightens all the rich, salty flavors just before serving

Instructions

Preheat and prep your baking dish:

Heat your oven to 200°C (400°F) and give a small 20 cm baking dish a quick coating of oil or cooking spray. This is going to make cleanup so much easier later.

Mash your cheese base:

In a medium bowl, work together the feta, cream cheese, and Greek yogurt until mostly smooth. Those little feta crumbles that refuse to break down completely are actually going to be wonderful, so dont stress about perfection.

Fold in all the good stuff:

Add the spinach, garlic, green onions, pepperoncini, olive oil, oregano, black pepper, and red pepper flakes. Mix gently but thoroughly until every ingredient feels like it belongs in the same bowl.

Transfer to your baking dish:

Scrape everything into that prepared dish and spread it into an even layer. The surface should look enticingly textured, not perfectly smooth.

Bake until bubbly and golden:

Let it cook for 20 to 25 minutes. Youre looking for hot bubbling edges and those gorgeous golden brown spots developing across the top. The smell filling your kitchen will be completely intoxicating.

Add those finishing touches:

Let it rest for just a few minutes, then scatter with fresh herbs and lemon zest. This tiny step makes it look restaurant worthy.

Serve it up warm:

Bring it to the table while still bubbling slightly, surrounded by whatever dippable things you can find. Pita chips, baguette slices, and crisp vegetables all work beautifully.

Save

Last Thanksgiving, my aunt who swears she hates feta literally asked me for the recipe before she'd even finished her first bite. Seeing normally reserved relatives get animated about food is exactly why I keep making this dip.

Making It Your Own

Sometimes I throw in sun-dried tomatoes when I want to make it feel even more special. The chewy sweetness plays so nicely against the tangy feta and pickled peppers.

Serving Suggestions Beyond The Obvious

This spread has become my secret weapon for elevating simple weekday lunches. A generous spoonful transforms a basic wrap or sandwich into something that feels like it came from a fancy cafe.

Make Ahead Magic

You can absolutely assemble everything up to a day before baking, just keep it tightly covered in the refrigerator. In fact, the flavors meld beautifully overnight. I've learned to add about 5 extra minutes to the baking time when starting from cold.

• Let the dish sit at room temperature for 20 minutes before baking if possible
• Cover tightly with foil if the top starts browning too quickly
• This reheats surprisingly well the next day, though honestly there are rarely leftovers

Save

Watch people gather around this dip and you'll understand why it's become my most requested recipe. Theres something about warm, cheesy, communal food that brings out the best in everyone.

Recipe Questions & Answers

→ What type of cheese works best for this dip?

Feta cheese is essential for authentic flavor, but you can substitute with other Mediterranean cheeses like goat cheese or even a mild blue cheese for variation. The key is using a firm, salty cheese that melts well.

→ Can I make this dip ahead of time?

Yes! Prepare the dip mixture and refrigerate for up to 24 hours before baking. When ready to serve, let it come to room temperature for about 30 minutes, then bake as directed. The flavors will actually meld together better overnight.

→ What's the best way to serve this dip?

Serve warm with pita chips, sliced baguette, or fresh vegetables like cucumber and bell pepper slices. For a heartier option, try spreading it on toasted bread or using it as a filling for wraps.

→ How can I make this spicier?

Add more crushed red pepper flakes, or include some of the pepperoncini brine in the mixture. You could also add sliced jalapeños or use spicy pepperoncini for extra heat.

→ Is this dip suitable for vegetarians?

Yes, this dip is vegetarian-friendly as it contains no meat products. Just be sure to check the feta and pepperoncini packaging for any animal-derived rennet or additives if you follow a strict vegetarian diet.