Italian Burrata and Charred Artichoke Dip
A silky, sophisticated dip combining creamy burrata cheese with smoky charred artichoke hearts, finished with fresh basil and a trickle of fragrant olive oil. The artichokes are quickly charred to develop depth, then folded into the burrata for a textured, luxurious spread. Perfect for serving with crusty bread, crackers, or fresh vegetables.
Steps
Before you start
- Remove burrata from refrigeration 15 minutes before serving to bring to proper temperature
- Have all ingredients prepped and ready—the dip comes together quickly
- Drain artichoke hearts very well and pat dry with paper towels to avoid excess moisture
Char the artichokes
- Heat a large skillet or cast-iron pan over medium-high heat.
- Once hot, add 2 tbsp (30 ml) olive oil and let it shimmer.
- Add the dried artichoke heart halves in a single layer—you may need to work in batches.
- Let them sit undisturbed for 2–3 minutes until the cut sides develop deep golden-brown char.
- Stir and cook for another 1–2 minutes until the edges are nicely caramelized.
- Transfer to a cutting board.
- The artichokes should have crispy, dark edges and a slightly smoky aroma.
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Ready when: Artichoke halves are deep golden brown with charred edges
Tip: Dry the artichokes thoroughly—moisture prevents charring and releases steam. Let them sit without stirring initially for the best color.
Chop charred artichokes
- Once the charred artichokes have cooled slightly, roughly chop them into ¼- to ½-inch (6–13 mm) pieces.
- You want some texture; don't puree them.
Build the dip
- Place the burrata in a shallow serving bowl.
- Using a wooden spoon or silicone spatula, gently break it apart into bite-sized pieces and fold in the chopped charred artichokes.
- Add the minced garlic, fresh basil, lemon juice, and red pepper flakes (if using).
- Season to taste with sea salt and freshly ground black pepper.
- Fold gently two or three times until just combined—you want to preserve some of the creamy, soft texture of the burrata rather than overworking it.
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Ready when: Ingredients are just incorporated with visible pieces of burrata and charred artichoke
Tip: Handle the burrata gently—aggressive folding breaks down the creamy center. Aim for a slightly loose, chunky texture.
Finish and serve
- Drizzle the finished dip generously with 1 tbsp (15 ml) finishing olive oil.
- Serve immediately at room temperature with crusty bread, breadsticks, crackers, or fresh vegetables.
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Tip: Serve within 30 minutes of assembly for the best texture—burrata begins to separate and lose its appeal as it sits.
Good to know
Tips
- For the best char, use a cast-iron or stainless-steel pan—nonstick surfaces don't get hot enough to develop the crispy, caramelized edges you want.
- Don't skimp on the finishing olive oil—it adds both flavor and visual appeal. Use your best quality extra-virgin oil for the drizzle.
- If burrata is hard to find or unavailable, look for fresh mozzarella balls or buffalo mozzarella as a close substitute.
- Prep all your ingredients before you start cooking; the dip comes together in minutes, and you want to serve it at its peak.
Make ahead
Store the charred artichokes in an airtight container in the refrigerator for up to 2 days. Assemble the dip just before serving for the best texture and flavor.
Storage & reheating
Best enjoyed immediately after assembly. If you have leftovers, cover and refrigerate for up to 4 hours (the burrata will continue to soften and release liquid). Not suitable for freezing. To serve again, allow to come to room temperature for 15 minutes and re-drizzle with olive oil.
Substitutions
- burrata cheese (fresh, at room temperature) → Fresh ricotta or stracciatella cheese (8 oz / 225 g). These offer a similar creamy texture and delicate flavor. Stracciatella is particularly close if available.
- canned or jarred artichoke hearts (in water or brine) → Frozen artichoke hearts, thawed and dried. Thaw completely and pat very dry before charring. Cooking time may be slightly shorter.
- fresh basil → Fresh mint or parsley (same amount). Mint adds a cool brightness; parsley is milder and more herbaceous. Both work beautifully with the charred artichokes.
- canned or jarred artichoke hearts (in water or brine) → Roasted artichoke hearts or grilled zucchini (8 oz / 225 g). Use pre-roasted or grill fresh vegetables to develop similar smoky char; chop and fold in the same way.
