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Mediterranean pepperoncini baked feta dip is salty cheesy perfection with a kick! This dip is simple, vibrant, and pairs perfectly with toasted pita or veggies for an appetizer everyone can enjoy!
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Italian Pepperoncini Baked Feta Dip
I am a huge fan of pepperoncini Italian peppers! I frequently make my creamy pepperoncini chicken skillet for dinner but wanted a simple appetizer version which is how this pepperoncini baked feta dip was born.
This dip starts with a whole block of feta, sometimes people wonder why you don’t just crumble it up at the beginning, but you get a creamier result by letting is soften as a block. Feta has a lovely salty flavor, and I surround it with drained pepperoncini peppers. I like to use one jar of whole pepperoncini’s and one of sliced, the whole ones give a nice texture to the dip, but you can use just sliced if you want it smoother. I use some of the brine from the jar to make some delicious pita triangles, but you can serve this dip with pretzels or fresh vegetables. This dip is totally gluten free, keto, whole 30, and of course Mediterranean diet compliant.
How to Make Spicy Pepper Baked Feta Dip
First assemble these ingredients:
- Feta cheese (whole block 8 oz) – The creamy and tangy base of the dip, feta cheese melts into a rich, flavorful centerpiece.
- Italian Pepperoncini (1 jar, save brine) – These tangy, pickled peppers add a zesty kick and vibrant flavor to the dip.
- Sliced Italian Pepperoncini (1 jar, save brine) – Pre-sliced peppers make it easy to layer the tangy heat evenly throughout the dish.
- Pita bread (4-5 pieces) – Warm, soft pita bread serves as the perfect vehicle for scooping up the flavorful dip.
- Pepperoncini brine from the jar (½ cup) – The reserved brine enhances the dip with a tangy depth that ties all the flavors together.
- Italian seasoning (1 tbsp) – A blend of herbs like oregano and basil brings a classic Mediterranean flair to the dish.
- Olive oil (½ cup) – Drizzled over the feta before baking, olive oil adds richness and helps create a golden, creamy texture.
Once you’ve gathered your ingredients, we will use this method:
- Assemble. In a medium baking dish, place feta block in the center and arrange with whole and sliced pepperoncini around the cheese.
- Bake. Preheat oven to 375° F. Bake until cheese is browned on edges and soft, about 25-30 minutes.
- Make Chips. While the dip bakes, make your pita chips. Combine olive oil, pepperoncini brine and Italian seasoning in a small bowl or cup and whisk to combine. Place pita wedges in a single layer on a large baking sheet and drizzle with olive oil mixture until evenly coated. Place in hot oven and bake until golden and crispy, about 10-12 minutes.
- Enjoy. Serve dip with hot pita chips and enjoy.
Tips and Tricks for Making Feta Pepperoncini Dip
Use High-Quality Feta: Opt for a block of feta cheese in brine for the best flavor and creaminess.
Choose Your Pepperoncini Wisely: Use mild or hot pepperoncini depending on your spice preference, and slice them thinly for even distribution.
Roast for Extra Flavor: Bake the feta with a drizzle of olive oil to enhance its creaminess and create a golden crust.
Add Garlic: Mix in minced or roasted garlic for an extra layer of flavor.
Incorporate Herbs: Sprinkle fresh or dried herbs like oregano, thyme, or parsley for a Mediterranean touch.
Balance the Acidity: If the pepperoncini are too tangy, add a drizzle of honey or a sprinkle of sugar to balance the flavors.
Layer the Ingredients: Place the feta block on top of a bed of chopped tomatoes, onions, or bell peppers for added texture and flavor.
Spice It Up: Add a pinch of red pepper flakes or chili powder for a spicier kick.
Blend for Creaminess: After baking, blend the mixture for a smoother, creamier dip if desired.
Serve Warm: This dip is best enjoyed straight out of the oven while it’s warm and gooey.
Pair with the Right Dippers: Serve with toasted bread, pita chips, or fresh veggies like cucumbers and bell pepper slices.
Make It Ahead: Assemble the ingredients in advance and bake just before serving for convenience.
Customize the Toppings: Add a sprinkle of crumbled bacon, chopped olives, or sun-dried tomatoes for extra flair.
FAQs
Yes, but a block of feta retains its creaminess better when baked. If you use crumbled feta, be sure to pack it tightly and add a little olive oil to prevent it from drying out.
If you don’t have pepperoncini, try banana peppers, jalapeños (for more heat), or mild pickled chilies for a similar tangy flavor.
To reduce the heat, rinse the pepperoncini under cold water to remove some of the pickling brine or use mild varieties.
Yes! Assemble the dip and refrigerate it unbaked for up to 24 hours. When ready to serve, bake it fresh for the best flavor and texture.
For a creamier texture, blend the baked feta and pepperoncini mixture with a splash of olive oil or Greek yogurt after baking.
Fresh or dried oregano, thyme, parsley, dill, or basil complement the flavors beautifully. Sprinkle them on before baking or as a garnish.
Rinse the feta under cold water before using and drain the pepperoncini well to control the salt level.
This dip pairs well with toasted baguette slices, pita chips, crackers, or fresh vegetables like cucumbers, carrots, and bell peppers.
Absolutely! Popular additions include cherry tomatoes, roasted garlic, sun-dried tomatoes, or chopped Kalamata olives for extra flavor.
Yes, reheat leftovers in the oven at 350°F (175°C) for about 10 minutes or microwave in short bursts until warmed through.
The dip itself is naturally gluten-free, but make sure to serve it with gluten-free dippers like vegetable sticks or gluten-free crackers if needed.
You can substitute traditional feta with a vegan feta alternative made from almond or coconut milk, and adjust seasonings as needed.
What to Enjoy with Spicy Baked Feta Dip
Grilled Lamb Chops: The tangy and creamy dip complements the savory, herb-crusted lamb perfectly.
Roasted Vegetables: Serve alongside roasted zucchini, eggplant, or bell peppers for a light and healthy pairing.
Crispy Falafel: Use the dip as a tangy sauce for falafel bites or wraps.
Grilled Pita Sandwiches: Spread the dip inside pita pockets stuffed with grilled chicken or veggies.
Greek Salad: Enjoy with a fresh salad of cucumbers, tomatoes, red onions, olives, and a sprinkle of feta for a cohesive flavor profile.
Herb-Marinated Chicken Skewers: The creamy dip works as a sauce for juicy, grilled chicken skewers.
Garlic Roasted Potatoes: Serve the dip as a tangy, creamy topping for crispy roasted potatoes.
Baked Pasta Dishes: Pair with baked ziti, lasagna, or moussaka for an extra cheesy addition.
Crusty Artisan Bread: Spread the dip on warm, crusty bread for a simple but satisfying snack.
Grilled Shrimp or Fish: Use the dip as a topping for grilled seafood to add Mediterranean flair.
Charcuterie Board: Include the dip with an assortment of cured meats, cheeses, crackers, and fruits for a crowd-pleasing appetizer.
Try these other dips:
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Pepperoncini Baked Feta Dip
Ingredients
- 8 oz feta cheese, one block
- 16 oz Italian Pepperoncini, drained, save brine (see below)
- 16 oz Sliced Italian Pepperoncini, drained, save brine
- 4-5 pieces pita bread, cut into 8ths
- ½ cup pepperoncini brine from a jar of Italian Pepperoncini
- 1 tbsp Italian seasoning
- ½ cup olive oil
Instructions
- Preheat oven to 375° F.
- In a medium baking dish, place feta block in the center and arrange with whole and sliced pepperoncini around the cheese.
- Bake until feta cheese is browned on edges and soft, about 25-30 minutes.
- While the dip bakes, make your pita chips. Combine olive oil, pepperoncini brine and Italian seasoning in a small bowl or cup and whisk to combine.
- Place pita wedges in a single layer on a large baking sheet and drizzle with olive oil mixture until evenly coated.
- Place in preheated oven and bake until golden and crispy, about 10-12 minutes.
- Serve dip with hot pita chips and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
