This sun-dried tomato burrata dip is super creamy, made for scooping and ready in just 10 minutes. It’s the kind of appetizer that steals the show at gatherings and makes a cozy date night feel special.
And if you love easy dips, try my Whipped feta dip, Dirty martini-flavored dip or Burrata with roasted cherry tomatoes.
Why this burrata dip is made to impress
Burrata never disappoints. That creamy center alone is enough to win people over, but when combined with the garlicky sun-dried tomatoes and toasted pine nuts, it turns into something that feels straight from an Italian restaurant.
This dip is ready in minutes and takes almost no effort. It looks beautiful on the table and tastes even better.
All-year favorite
This burrata sun-dried tomato dip works year-round. It’s scoopable, a little messy in the best way, and always crowd-pleasing.
If you’ve never tried burrata, it’s a fresh mozzarella shell with a soft, creamy center that oozes when cut. It instantly makes any appetizer feel elevated.
I bring this out for date nights, potlucks, game days, Easter brunch or summer gatherings. It requires no cooking and pairs beautifully with fresh basil and crusty bread.
Watch the recipe video
Follow my step-by-step VIDEO or join me on YouTube to make this easy dip together!
Key ingredients
You only need a handful of simple ingredients:
- Burrata cheese
- Sun-dried tomatoes
- Good olive oil
- Fresh garlic
- Oregano
- Pine nuts – for topping
- Chili flakes – for topping
- Flaky salt and black pepper – for topping
Sun-dried tomato tips
Use oil-packed sun-dried tomatoes for the best flavor and texture. They’re rich and flavor-champions.
If you only have dry-packed tomatoes, soak them in warm water for about 30 minutes before using.
You can use the oil from the jar if needed, but a better option is high-quality olive oil.
Serving tips
Serve with:
- Garlic bread
- Crusty sourdough
- Fresh baguette
- Crackers
- Bruschetta
For entertaining, place it alongside olives, Italian charcuterie, and extra cheese for a simple spread.
Pro tip
Let the burrata sit at room temperature before serving so it’s soft and creamy. Don’t be afraid to experiment with toppings and make it your own.
Make ahead
You can prepare the sun-dried tomato topping up to 5 days in advance. Store it in an airtight container in the fridge. The oil may solidify slightly, so let it sit at room temperature for about 15 minutes before using.
Assemble the dish just before serving for the best texture.
Storing
Store leftovers in an airtight container in the fridge for up to 2 days. Use as a spread or toss with warm pasta.
Burrata Sun-Dried Tomato Dip
Ingredients
- 2 burrata - balls
- ¼ cup olive oil
- ½ cup sun-dried tomatoes - packed in oil, drained and chopped
- 1 garlic clove - pressed
- ½ tsp dried oregano
- 1 tbsp balsamic vinegar
- 2 tbsp toasted pine nuts - for topping
- coarsely ground black pepper - for topping
- flaky salt - for topping
Instructions
- In a bowl, combine the chopped sun-dried tomatoes with olive oil, oregano, balsamic vinegar, and the pressed garlic. Stir well and set aside. If you have time, let it sit for at least 15 minutes so the flavors can meld.
- Spread ⅓ of the sun-dried tomato mixture onto a serving platter. Place the burrata on top and gently pull it apart or make small cuts to reveal the creamy center.
- Spoon the remaining tomato mixture over the burrata. Finish with flaky salt, black pepper, and toasted pine nuts. Serve with crusty bread or crackers. Enjoy.
Video
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