This Burrata Dip has creamy filling that’s topped with sun dried tomatoes, basil, and toasted pine nuts and served with crusty bread for scooping. Ready in less than 20 minutes!

Burrata dip with sun-dried tomatoes, pine nuts and basil in a bowl. Bread slices around it.

Burrata dip is a “dip” although more like scoopable and a bit messy, but so delicious! If you’ve never tried burrata cheese, it’s soft balls of cheese with a creamy, oozing center.

It’s a staple in my fridge around Thanksgiving and Christmas. I also love this fresh and creamy mozzarella cheese for summer get togethers since it requires no cooking and pairs perfectly with fresh garden tomatoes.

Why You’ll Love This Recipe

  • Quick and easy: Possibly the easiest appetizer you can throw together in less than 20 minutes.
  • Customizable: Burrata cheese has not much flavor except cream, so it acts as a perfect blank canvas for anything your heart desires.
  • Crowd pleasing: Everyone loves anything Italian because of the fresh flavors.
  • A show stopper: This dip just looks gorgeous with variety of colors, textures and toppings!

Ingredients for Burrata Dip

Burrata acts as a ready-made dip so for this burrata dip recipe all you need are a few simple ingredients for the base and toppings.

Pesto, red pepper flakes, salt, pepper, pine nuts, sun-dried tomatoes, balsamic glaze, burrata cheese, olive oil garlic, basil, bread.
  • Burrata: Comes packaged as balls of cheese in a container with liquid. I used 8 ounces of BelGioioso burrata and it had 4 large balls in it.
  • Olive oil: Use quality and extra virgin olive oil as you will be able to taste it. Do not use just olive oil or light olive oil.
  • Balsamic glaze: Adds a sweet and tangy taste. Like olive oil, try to use quality balsamic glaze or balsamic vinegar.
  • Garlic cloves: Freshly sliced garlic cloves add a lot of flavor to this dip, so steer clear of the jarred garlic.
  • Seasonings: Red pepper flakes, salt, and freshly ground black pepper. I recommend using a quality finishing salt like Himalayan pink salt or coarse sea salt.
  • Toppings: Pesto, thinly sliced sun dried tomatoes, toasted pine nuts, and fresh basil. I also added more balsamic glaze and pepper to taste.
  • For serving: Any type of bread, sliced baguette, crostini, pita chips, or garlic bread works perfectly for dipping, or should I say, scooping.

How to Make Burrata Dip

First we make a layer of garlic infused olive oil, then add plain cheese and pile up flavorful toppings on top.

Step  process how to make burrata dip.
  • Toast pine nuts: Heat a skillet over medium heat, then toss in the pine nuts. Keep stirring until they turn golden brown and smell heavenly. Once done, set them aside.
  • Make the garlic infused base: Take a large shallow round serving plate, pour in the olive oil, drizzle on the balsamic glaze, scatter the garlic, and sprinkle with red pepper flakes, salt, and pepper.
  • Add cheese: Cut balls open so they ooze stracciatella, then arrange them on top of the oil.
  • Add your toppings: Layer on the pesto, sun dried tomatoes, toasted pine nuts, basil, a drizzle of balsamic glaze, and a sprinkle of freshly cracked pepper.

Other Toppings Ideas

Here are some mouthwatering topping ideas for your burrata cheese dip.

  • Chopped fresh tomatoes
  • Chili oil or truffle oil
  • Sliced olives
  • Caramelized onions
  • Artichoke hearts
  • Roasted red peppers
  • Bruschetta
Person holding a slice of baguette topped with burrata dip.


Serve it right away with some bread for dipping, along with plates, utensils, and napkins to make it a feast!

Many people haven’t tried burrata before. Some like it with toasted baguette or bread slices, but honestly I could not be bothered with that. For holiday spreads I usually serve it with crostini.

Depending on what you pair it with, it can even replace dinner. I always love making this for guests! The last time we had it we ended up skipping dinner altogether, it was so filling. I served it with this super easy Artisan bread I have been making a lot.

You can also enjoy it with crackers, garlic bread, bagel chips, pita, or breadsticks. Or just sneak a spoonful straight from the baking dish, it’s that irresistible!

How to Store

This i one of those appetizers that is best served fresh.

If you have leftovers, store in the fridge covered. Keep in mind olive oil solidifies in the fridge, so I recommend to bring it to room temperature on the counter for half an hour before serving again.


What is burrata and where can I find it?

Burrata is a creamy Italian cheese made from mozzarella and cream. It has a soft outer shell and a rich, creamy center of stracciatella.

You can find it in the fridge section with variety of cheeses, often in deli section where there’s more selection. It’s not usually shelved with common cheddar and mozzarella cheese next to milk. Also not all stores carry it, so it’s worth checking out a few, especially those with higher end prices or a big store.

Can I make it ahead of time?

I don’t recommend making this burrata appetizer ahead of time. It comes together fast and most items are in jars, there’s no cooking involved, and it’s best served fresh.

Can I use fresh mozzarella instead of burrata?

You can use large mozzarella balls, I would slice them, or mini ones. But taste won’t be the same!

More Dip Recipes to Try

Burrata cheese dip served in a bowl. Slices of baguette and linen towel around it.
Burrata dip with sun-dried tomatoes, pine nuts and basil in a bowl. Bread slices around it.

Burrata Dip

This Burrata Dip has creamy filling that's topped with sun dried tomatoes, basil, and toasted pine nuts and served with crusty bread for scooping. Ready in less than 20 minutes!
5 from 1 vote
Servings 10 servings
Calories 122
Diet Vegetarian
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 18 minutes


For Burrata:

For Toppings:


  • Preheat medium skillet on medium heat and add pine nuts. Toast until golden brown and fragrant, stirring often. Set aside.
  • In a large shallow round serving dish, add olive oil, drizzle balsamic glaze, add garlic and sprinkle with red pepper flakes, salt and pepper.
  • Make cuts in burrata balls so they are oozing stracciatella and arrange them on top of oil.
  • Top with pesto, sun dried tomatoes, toasted pine nuts, basil, balsamic glaze and freshly cracked pepper.
  • Serve immediately with bread for dipping, plates, utensils and napkins.


Store: Best served fresh. If you have leftovers, store in the fridge covered. Bring to room temperature to melt the oil before serving again.


Calories: 122kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 45mg | Fiber: 1g | Sugar: 2g
Course: Appetizer
Cuisine: Italian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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