Whipped Burrata and Charred Cherry Tomato Dip
A silky, luxurious dip made from whipped burrata cheese folded with charred cherry tomatoes, garlic, and fresh basil. The burrata's creamy center becomes cloud-like when whipped, while the tomatoes add sweet, smoky depth. Perfect for serving with crostini, pita, or fresh vegetables.
- Prep
- 15 min
- Cook
- 8 min
- Wait
- 5 min
- Total
- 28 min
- Makes
- About 1½ cups (360 ml)
Steps
Before you start
- Remove burrata from the refrigerator 10 minutes before starting so it comes to room temperature—this makes it much easier to whip
- Have all ingredients prepped and ready to go before charring the tomatoes
- If serving cold, refrigerate the finished dip for at least 30 minutes before serving
Char the tomatoes
- Place a medium skillet (10-inch / 25 cm) over medium-high heat.
- Once hot, add the whole cherry tomatoes and 1 tablespoon of olive oil.
- Shake the pan occasionally and let the tomatoes char on all sides, about 6–8 minutes total.
- They should develop blackened blisters and split slightly.
- Transfer to a small bowl and let cool for 3–4 minutes.
+ Show details− Hide details
Ready when: Tomatoes are blackened and blistered in spots, and have split open
Tip: Don't stir too often—let them sit for 30 seconds between shakes to develop color
Whip the burrata
- In a mixing bowl, place the room-temperature burrata pieces.
- Using an electric mixer on medium speed (or a whisk and some elbow grease), whip for about 2 minutes until light and fluffy, scraping down the sides as needed.
- The texture should resemble soft whipped cream.
+ Show details− Hide details
Ready when: Burrata is light, airy, and doubled in volume
Tip: Do not overwork—stop as soon as it's fluffy or it can break down into grease
Add garlic and oil
- To the whipped burrata, add the minced garlic and remaining 2 tablespoons olive oil.
- Fold gently with a rubber spatula until combined, being careful not to deflate the mixture.
+ Show details− Hide details
Ready when: Garlic and oil are evenly distributed with no streaks of white
Tip: Use a folding motion—don't stir vigorously or you'll lose the airy texture
Fold in tomatoes and basil
- Gently fold the charred tomatoes (and any juices that collected in the bowl) and the torn basil leaves into the whipped burrata.
- Keep some texture in the dip by not overmixing—a few streaks of tomato and basil are desirable.
+ Show details− Hide details
Ready when: Tomatoes and basil are distributed throughout with a rippled appearance
Tip: Reserve a few torn basil leaves and one charred tomato to garnish the top for presentation
Season and finish
- Add lemon zest, then taste and season with sea salt, black pepper, and a pinch of red pepper flakes if using.
- The dip should taste bright and balanced.
- Transfer to a serving bowl and drizzle lightly with additional olive oil if desired.
- Serve at room temperature or chilled.
+ Show details− Hide details
Ready when: Dip is well-seasoned, bright in flavor, with visible flakes of lemon zest
Tip: Taste as you season—tomato juice and burrata's natural saltiness vary, so add salt gradually
Good to know
Tips
- Burrata's magic is its creamy center—don't refrigerate it before whipping or you'll lose the airy texture. Room temperature is key
- For a smoky char without burning, stay close by while the tomatoes cook and listen for a gentle sizzle rather than an aggressive sizzle
- Serve this dip with grilled or toasted bread, pita chips, crispy breadsticks, or a mix of raw vegetables like cucumber, bell pepper, and radish
- If you make this ahead and it's cold from the fridge, the burrata will firm up—bring it to room temperature for 10 minutes before serving to restore the creamy texture
Make ahead
Char and cool the tomatoes up to 4 hours ahead; cover and refrigerate. Whip and fold the dip up to 2 hours ahead and refrigerate; bring to room temperature or serve chilled for best texture.
Storage & reheating
Room temperature: serve immediately or within 1 hour. Refrigerator: up to 24 hours in an airtight container; the burrata may firm up slightly but the dip will still taste wonderful. Reheat gently for 1–2 minutes in the microwave (15-second bursts) to soften. Do not freeze—the texture will suffer.
Substitutions
- burrata cheese, pulled into pieces → fresh mozzarella (8 oz / 225 g), torn into pieces. Fresh mozzarella is slightly firmer but will whip similarly; the dip will be a bit less lush but still delicious
- fresh basil leaves → fresh mint leaves, torn by hand. Mint adds a different flavor profile but pairs beautifully with charred tomatoes
- cherry tomatoes → halved regular tomatoes (about 3 medium), seeds scooped out first. Larger tomatoes will take slightly longer to char but will work well; remove excess seeds so the dip doesn't become watery
- lemon → lime zest for a different bright note. Lime zest gives a more tropical, brighter character
