Bouyourdi Dip (Greek Spicy Baked Feta and Peppers)
Everyone has tried the baked feta trend by this point but this is next level. We created this dip in Greece this summer after we had it a taverna in Athens. One of our favorite cheesy appetizers plus its low carb.
Where does Bouyourdi Dip come from? The dish originated in Thessaloniki (Northern Greece). Its a basic appetizer or meze of tomatoes, peppers, Kasseri cheese and feta cheese.
Kasseri cheese is a Greek cheese not easily found in other locations so you can sub in mozzarella – shredded or sliced. I used banana peppers here but any type of pepper is acceptable. Be generous with the olive oil and with the dried oregano.
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Greek Bouyourdi Dip
Ingredients
- 2 plum tomatoes, sliced thick
- 2 banana peppers (or jalapeños), sliced
- olive oil
- dried oregano
- 4 slices mozzarella cheese (or kaseri cheese)
- 10 oz feta cheese, cut into 3 pieces
- garnish: chili pepper flakes
Instructions
- Preheat your oven to 400℉. Grab a pie dish or square baking dish.
- Place a layer of tomatoes, peppers and drizzle with olive oil and sprinkle on dried oregano generously. Next place half the mozzarella in the dish and then all of the pieces of feta evenly. Top then with the remaining mozzarella slices, tomato, peppers, drizzle olive oil, dried oregano and chili pepper flakes. Bake covered for 20-22 minutes then uncover and broil for a few minutes or until golden brown.
- Serve immediately with bread or pita flatbreads.
Loved it. Brought me to Greece!
Hi Michael, it has the same effect on me! Glad you enjoyed the recipe!
recipe calls for banana peppers, can you use peppercini?
Hi Penny, yes you can use what you have here!