Bouyourdi: Greek Cheesy Feta Dip

My version of bouyourdi is an excellent Greek cheesy feta dip for a formal Holiday dinner party but easy enough for a laid-back treat for surprise visitors!

We cannot get enough feta around here, so I’m sharing my Bouyourdi (pronounced Boo-you-rdee), a Greek cheesy feta dip that is quick and easy to prepare. It comes together in just minutes, and you bake until it’s ooey and gooey. It goes well with any other appetizer and tastes terrific, scooped up with pita, toast, or veggies.

Traditionally, this dish is made with just feta cheese, red peppers, and tomatoes or a combination of kasseri and feta cheese. Kasseri cheese is hard to get here in my part of town, so I went with shredded gouda cheese. The creamy feta with the deliciously cheesy gouda is a perfect match. Feel free to throw in some olives or even a few sundried tomatoes.

Why will I make this often?

My family is from the island of Crete, Greece, and we visit there as often as possible in summer. This dip tastes like the pizza we eat there. They use gouda cheese with mozzarella on the pizzas. It’s the only place I’ve ever had pizza that way. So, this dip takes me back there with the herby, gooey, stringy, salty cheeses, fresh tart tomatoes, and sweet smokey red peppers.

What’s in Bouyourdi?

Feta cheese -crumbled from a block for the best flavor. My favorite is sheep’s milk feta because it’s the creamiest.

Gouda cheese -I buy it already shredded, but you can also buy it in blocks and shred it.

Roma tomatoes -any type of thinly sliced tomato will work, so use what you have. If you don’t care for tomatoes, leave them out and add another layer of roasted red peppers.

Roasted red peppers –from the jar, drained and chopped is the fastest way, and there are good-quality ones out there. If you don’t like the roasted ones, thinly slice fresh bell peppers.

Pepperoncini -to add a bit of extra brininess for anyone who wants it.

Pinch of crushed red pepper flakes -for just a little kick of heat, but make this as spicy as you like.

Olive oil -with so few ingredients in this dip, be sure to use a great-tasting extra virgin olive oil.

Dried oregano -is the perfect earthy herb for feta and tomatoes.

What’s the first layer of this dip?

Preheat the oven to 400 °F, 200 °C. Drizzle two tablespoons of olive oil in the bottom of an 8 x 8-inch baking dish and spread half of the tomato slices in the dish.

How do I layer the cheese and veggies?

Top with the crumbled feta cheese, and sprinkle half of the oregano on top. Sprinkle half of the gouda cheese on top, then add the chopped roasted red peppers.

Are there two layers?

Top with gouda cheese and then the remaining tomato slices. Drizzle a little olive oil over the tomatoes and lightly season them with salt.

How do I finish the top of the dip?

Place the two pepperoncini on top and sprinkle the remaining oregano and red pepper flakes.

How long do I bake the dip?

Cover with foil and bake in the center of the preheated oven for 20 minutes. Uncover, turn the broiler element on, and cook for 3-5 minutes or until golden. Keep a close eye on it so that it doesn’t burn.

How do I serve Greek Bouyourdi cheesy baked feta dip?

Serve this hot so the cheese is super melty and stringy. You’ll need something to get it to your mouth, so anything that scoops works.

What can I serve with this dip?

Try scooping it with Greek-style Pita Chips, The Best and Softest Homemade Pocket Pita Bread, or Easy Homemade Crusty Baguette Recipe for Beginners! It would be incredible spooned over Cauliflower Cakes, Meat-filled Pita Flatbreads, or Koulouria Thessaloniki’s: Greek Bread Rings.

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Bouyourdi: Greek Cheesy Baked Feta Dip

Yield: Serves 6

This Greek cheesy baked feta spread, also known as Bouyourdi takes 5 minutes to prepare. It's delicious served with pita, toast, or veggies.

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Ingredients

• 1-pound feta cheese, crumbled
• 8 ounces (226 grams) gouda cheese, shredded
• 1-2 Roma tomatoes, thinly sliced
• 2 roasted red peppers, from the jar, drained and cubed
• 2 pepperoncini
• Pinch of crushed red pepper flakes
• ¼ cup olive oil
• 1-2 teaspoons dried oregano
• Pita chips, bread, or sliced vegetables for serving

Instructions

Preheat the oven to 400 °F, 200 °C.
Drizzle 2 tablespoons of olive oil in the bottom of an 8 by 8-inch baking dish and spread half of the tomato slices in the dish.
Top with the crumbled feta cheese and sprinkle half of the oregano on top.
Sprinkle half of the gouda cheese on top then add the chopped roasted red peppers.
Top with gouda cheese and then thr remaining tomato slices. Drizzle a little olive oil over the tomatoes and lightly season them with salt.

Place the 2 pepperoncini on top and sprinkle the remaining oregano and red pepper flakes.
Cover with foil and bake in the center of the preheated oven for 20 minutes.
Uncover and turn the broiler element on and cook for 3-5 minutes or until golden. Keep a close eye on it so that it doesn’t burn.
Serve with pita chips, toasted bread, or some vegetables. Enjoy!

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