If you’re searching for a dip that’s bursting with vibrant flavors and a bit of tangy zest, look no further than this Spinach and Pepperoncini Feta Dip Recipe. It’s a delightful mix of creamy feta, bright pepperoncini peppers, and wholesome spinach that come together to create a dip that’s savory, tangy, and irresistibly cheesy. This dish is perfect for parties, cozy gatherings, or just whenever you need a delicious snack that feels a little special.
Ingredients You’ll Need
Each ingredient in this dip plays a crucial role in delivering the perfect balance of creaminess, tang, and spice. From the rich feta to the bright pepperoncini, these simple but essential components create a harmonious and colorful dish that’s as appetizing to look at as it is to eat.
- 1 (8-oz.) block feta cheese: The star of the show, bringing a salty, creamy tang that defines the dip’s flavor.
- 1 (12-16 oz.) bag frozen spinach, thawed: Adds earthy freshness and a gorgeous green hue while keeping the dip nutritious.
- 1 cup plain whole-milk Greek yogurt: Gives the dip a luscious creaminess with a subtle tang and a healthy twist.
- 1/2 cup mayonnaise (avocado oil mayo preferred): Adds richness and smooth texture, making every bite velvety soft.
- 2 garlic cloves, grated: Infuses a bold, aromatic punch that wakes up the flavor.
- A generous pinch crushed red pepper flakes: Provides just the right amount of heat to balance the creaminess.
- 1 cup sliced pepperoncini peppers, roughly chopped: Brings a crunchy, tangy zip that livens up the dip.
- 1 1/2 cups grated fresh mozzarella cheese, divided: Adds melty, gooey indulgence that makes this dip irresistible when baked.
- Non-stick cooking spray (or oil for greasing pan): Essential for preventing sticking and helping the dip bake up perfectly.
- For serving: homemade or store-bought pita chips, crostini, seeded crackers, or raw veggies: These accompany the dip beautifully, perfect for scooping up every delicious bite.
How to Make Spinach and Pepperoncini Feta Dip Recipe
Step 1: Prep Your Spinach and Feta
Start by thawing the frozen spinach thoroughly and squeezing out as much moisture as you can—too much water will make your dip runny. Crumble the block of feta cheese into a bowl. This little step ensures your dip stays creamy but thick enough to hold its form.
Step 2: Combine the Creamy Ingredients
In a large mixing bowl, blend the whole-milk Greek yogurt and mayonnaise until smooth. Add the grated garlic and crushed red pepper flakes, mixing them in well so each bite gets a nice punch of flavor and a subtle kick.
Step 3: Fold in Spinach, Pepperoncini, and Feta
Gently fold the squeezed spinach, chopped pepperoncini peppers, and crumbled feta into the creamy base. Be careful not to overmix; you want to keep some texture in the dip, especially from the pepperoncini.
Step 4: Add Mozzarella and Prepare to Bake
Reserve about half of the mozzarella cheese to sprinkle on top later, and mix the rest right into the dip for a melty, cheesy surprise inside. Lightly grease a baking dish with cooking spray or oil, then spread the dip evenly. Top with the reserved mozzarella to create a golden, bubbly crust once baked.
Step 5: Bake Until Hot and Bubbly
Pop the dish into a preheated oven at 375°F (190°C) and bake for about 20-25 minutes or until the cheese on top is melted, golden, and bubbly. The aroma that fills your kitchen during baking is pure bliss!
How to Serve Spinach and Pepperoncini Feta Dip Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light drizzle of good-quality olive oil elevates the dip’s presentation and adds a fresh note to the rich flavors. For an extra pop, toss a few more chopped pepperoncini on top right before serving.
Side Dishes
This dip pairs wonderfully with a mix of crunchy raw veggies like carrot sticks, cucumber slices, and bell pepper strips. For something heartier, serve alongside warm pita chips, crusty crostini, or an assortment of artisan crackers to soak up every bit of creamy goodness.
Creative Ways to Present
Try serving the Spinach and Pepperoncini Feta Dip Recipe inside a hollowed-out bread bowl for a rustic feel. You can also spoon it atop grilled meat or roasted veggies as a zesty finish or spread it inside wraps for an added layer of flavor and creaminess.
Make Ahead and Storage
Storing Leftovers
Store any leftover dip in an airtight container and keep it refrigerated. It stays great for up to 3-4 days, and the flavors often deepen overnight, making it even tastier the next day.
Freezing
This dip freezes well if you want to save some for later. Place it in a freezer-safe container, leaving a little room for expansion. It’s best used within 2 months to retain maximum flavor and texture.
Reheating
When ready to enjoy again, thaw it overnight in the fridge and reheat gently in the oven at 350°F (175°C) until warmed through and bubbly. Avoid microwave reheating to keep that perfect melty texture intact.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just be sure to sauté and drain fresh spinach well to remove excess moisture before mixing it into the dip.
Are there any good substitutions for mayonnaise?
You can swap out mayonnaise for more Greek yogurt or use a lighter mayonnaise if you want a healthier or tangier dip.
How spicy is the pepperoncini in this dip?
Pepperoncini peppers add a mild, tangy heat that’s more flavorful than fiery, so it should be enjoyable for most spice tolerances.
Could I make this dip vegetarian or vegan?
This recipe is vegetarian but not vegan due to the dairy. For a vegan version, try replacing feta and mozzarella with plant-based alternatives and use vegan mayo and yogurt.
What’s the best way to thaw frozen spinach?
Simply leave it in the fridge overnight to thaw or microwave it briefly. Always squeeze out as much water as possible afterward to keep your dip creamy rather than watery.
Final Thoughts
The Spinach and Pepperoncini Feta Dip Recipe is such a winner in my book because it uniquely mixes tangy, creamy, and spicy elements that awaken every bite. Whether you’re hosting friends or craving a comforting snack, this dip brings a special touch to the table that everyone will ask for again and again. Trust me, once you make it, it’ll become a permanent favorite in your recipe collection!
PrintSpinach and Pepperoncini Feta Dip Recipe
This creamy and tangy Spinach and Pepperoncini Feta Dip combines the saltiness of feta cheese with the zest of pepperoncini peppers and the freshness of spinach. Enhanced with Greek yogurt and mozzarella, this flavorful dip is perfect for parties and gatherings, served alongside pita chips, crostini, or fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8-10
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
Main Ingredients
- 1 (8-oz) block feta cheese
- 1 (12-16 oz) bag frozen spinach, thawed and drained
- 1 cup plain whole-milk Greek yogurt
- 1/2 cup mayonnaise (avocado oil mayo preferred)
- 2 garlic cloves, grated
- A generous pinch crushed red pepper flakes
- 1 cup sliced pepperoncini peppers, roughly chopped
- 1 1/2 cups grated fresh mozzarella cheese, divided
- Non-stick cooking spray or oil for greasing pan
For Serving
- Homemade or store-bought pita chips
- Crostini
- Seeded crackers
- Raw vegetables
Instructions
- Prepare Ingredients: Thaw the frozen spinach completely and squeeze out as much excess water as possible to avoid a watery dip. Grate the garlic cloves finely, roughly chop the pepperoncini peppers, and divide the mozzarella cheese into two parts for layering.
- Mix Base Ingredients: In a mixing bowl, crumble the feta cheese finely. Add thawed spinach, Greek yogurt, mayonnaise, grated garlic, and crushed red pepper flakes. Stir thoroughly to combine all elements into a creamy mixture.
- Add Pepperoncini and Mozzarella: Fold in the roughly chopped pepperoncini peppers and half of the grated mozzarella cheese into the mixture, ensuring even distribution of flavors.
- Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease an oven-safe baking dish with non-stick cooking spray or oil to prevent sticking.
- Assemble and Bake: Transfer the spinach and feta mixture into the prepared baking dish and smooth the surface. Sprinkle the remaining mozzarella cheese over the top. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly browned.
- Cool and Serve: Remove from the oven and allow the dip to cool for a few minutes. Serve warm with pita chips, crostini, seeded crackers, or fresh raw vegetables for dipping.
Notes
- For best results, make sure to squeeze out excess moisture from the spinach to prevent a soggy dip.
- You can substitute mayonnaise with Greek yogurt for a tangier and lighter version.
- Adjust the amount of crushed red pepper flakes and pepperoncini according to your preferred heat level.
- This dip can be made ahead and reheated in the oven before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
