Tomato Burrata Dip

Say hello to your new favorite appetizer! I don’t know about you, but I love a good, cozy dip, especially during the holidays and/or when I’m hosting game day. Between my Garlic Cheese Dip, Bacon Jalapeno Popper Dip, and, now, this flavorful, easy-to-make tomato burrata dip, your guests will never want to leave the appetizer table.

Imagine sweet, roasted cherry tomatoes bursting with garlic and a hint of spicy Calabrian peppers, all stirred into warm, creamy burrata with fresh basil and nutty Parmesan. It’s an addictive combination of textures and tastes, perfect for scooping up with perfectly toasted, crunchy garlic bread. The best part? It all comes together in just 30 minutes! Perfect for last-minute gatherings or a cozy night in.

Why You’ll Love This Burrata Dip

Looking for reasons to indulge in a little cheesy goodness? Here’s why this dip deserves your attention:

• Bursting with flavor. The combination of sweet, roasted cherry tomatoes, pungent garlic, spicy Calabrian peppers, and creamy burrata creates a rich, addictive flavor that’s hard to resist. I love the hint of freshness from the basil and the nuttiness from the Parmesan as well.
• Seriously simple to make. With only 5 minutes of prep and 25 minutes of baking, this incredible dip is so easy to whip up. Just roast, stir, and serve for an impressive appetizer.
• Delightful texture. Between the juicy burst of tender roasted tomatoes and the warm, gooey stracietelle (that’s the inside part of the burrata ball), all scooped up with perfectly toasted, crunchy garlic bread, every bite is a dream.

For the Garlic Bread

• Softened butter – I prefer salted butter here, but you can use unsalted if you prefer.
• Garlic – Minced for the best flavor distribution.
• Fresh parsley – Minced. For a hint of freshness.
• Baguette – Ciabatta is my favorite. Sourdough would be yum, too, though.

How to Make Tomato Burrata Dip

This simple dip comes together in just 30 minutes. Here’s a quick look at how it’s done. For more detailed instructions, see the recipe card below.

1. Prep. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Make the garlic butter. Combine the butter, garlic, and parsley in a bowl and microwave for 10 seconds to partially melt the butter. Stir until smooth and set aside.

3. Roast. Add the tomatoes to a pie pan, drizzle with olive oil, and stir in the garlic, parsley, Calabrian peppers, salt, and pepper. Bake in the oven for 25 minutes.

4. Make the garlic bread. Slice the baguette and brush each piece with garlic butter. Place on the baking sheet and bake for 8-10 minutes.

5. Finishing touches. Stir the Parmesan, basil, and stracciatella into the tomatoes.
6. Serve. Serve warm with the toasted garlic bread.

Tips for Success

If you’re striving for dip perfection, have a read through the following tips and tricks. They’ll help get you there:

• Don’t overcrowd the pan. When roasting, make sure the tomatoes are in a single layer in the pie pan or baking dish. This helps them roast and wrinkle evenly rather than steaming.
• Use the right cheese. Don’t use fresh mozzarella, as it will become stringy and separate. Stick with stracciatella (burrata filling) or whole milk ricotta for the creamiest dip.
• Burst a few tomatoes. For a jammier consistency, use the back of a fork to gently burst some of the roasted tomatoes after they come out of the oven, releasing their juices before you stir in the cheese.
• Keep an eye on the bread. The garlic bread will brown fast, so keep an eye on it to make sure it doesn’t burn.
• Serve immediately. This dip is at its absolute best when it’s served hot and bubbly, straight from the oven, with the cheese all melty and delicious.

Variation Ideas

In a creative mood? Here are a few fun ways to mix things up:

• Pesto perfection. Swirl in a spoonful of fresh basil pesto with the burrata and tomatoes for an extra dose of Italian flavor.
• Mediterranean vibe. Toss some chopped Kalamata olives, artichoke hearts, or sun-dried tomatoes in with the tomatoes for a more Greek/Mediterranean feel. You can swap the basil out for oregano, too.
• Balsamic twist. For a beautifully sweet, tangy spin, try adding a light drizzle of balsamic glaze to the finished dish.
• Make it a meal. Add some cooked, crumbled Italian sausage or roasted chickpeas to make a heartier dip that can totally double as a light meal.

Ways to Serve Burrata Dip

This isn’t just a dip! There are plenty of ways to serve this cheesy, tomato-y delight. Here are a few of my favorites:

• On toast. Whether it’s for breakfast (maybe with a poached egg on top) or a light lunch, this dip is SO good on your favorite piece of warm, crunchy toast.
• Elevated pasta sauce. Toss the dip directly with hot pasta for a rich, creamy, flavorful sauce. You can add a splash of pasta water to thin things out if needed.
• Bruschetta or crostini topping. Instead of serving this dip as… well…a dip, spoon it generously over the toasted garlic bread slices for an elegant appetizer.
• Stuffed portobello mushrooms. Fill large portobello mushroom caps with the dip and bake until the mushrooms are tender and the cheese is browned and bubbly.
• Stuffed chicken breast. Slice thin slits in chicken breasts, creating pockets. Stuff the pockets with this glorious dip, and bake the chicken until cooked through.

Can I Save Extras For Later?

Totally! I kind of doubt you’ll have leftovers (this dip is that good), but if you do, here’s how to store and reheat it:

• Refrigerator. Seal the leftovers in an airtight container. They’ll keep in the fridge for up to 4 days.
• To reheat. Transfer the dip to a baking dish, cover with aluminum foil, and bake at 325°F for 10 minutes or until heated through. Otherwise, microwave in 20-second intervals, stirring between each, until warm.

I don’t recommend freezing tomato burrata dip. It won’t thaw well.

More Cozy Dips to Try

Looking for more warm, cozy dips? Here are a few more party faves:

• Philly Cheesesteak Dip
• Baked Caramelized Onion Dip
• Slow Cooker Mexican Street Corn Dip
• Smoked Jalapeno Popper Dip
• Verde Chicken Enchilada Dip