Peach season is a perfect excuse for homemade whipped burrata dip with caramelized peaches and tomatoes. It’s the perfect snack or party appetizer, so grab some crusty bread or crostini and watch it disappear! For more like this, try burrata tomato peach salad!
Key Ingredients
- Peaches: Go with fresh, ripe peaches for the best flavor. Peach season runs from late spring through early fall, depending on your area.
- Brown Sugar: A touch of brown sugar helps caramelize the peaches for a sweet contrast to the creamy burrata.
- Butter: Sauté the peaches and tomatoes in salted butter or olive oil to soften them.
- Tomatoes: Slice cherry tomatoes or grape tomatoes in half to release their juices and enhance their natural sweetness.
- Burrata: Whip the burrata cheese into a smooth, creamy base for the dip.
- Greek Yogurt: Balance the flavor and consistency with a spoonful of full-fat Greek yogurt.
- Lemon: Brighten the dish with fresh lemon juice and zest.
- Garnish: Finish the sweet burrata dip with a drizzle of olive oil or honey, flaky sea salt, toasted pine nuts, and chopped mint leaves.
Additions and Substitutions
- Try different fruits. Swap the peaches for fresh figs, cherries, plums, or a mix of berries—strawberries, blueberries, raspberries, or blackberries—whatever’s in season!
- Switch out the cheese. Whip feta cheese, crème fraîche or ricotta cheese as a creamy alternative to burrata.
- Grill the toppings. Toss the peaches and tomatoes on the grill for a smoky, caramelized flavor rather than sautéing them in a skillet.
- Play with the toppings. Experiment and make the creamy dip your own. Add savory extras, such as salty prosciutto or avocado slices. Top the dip with hot honey or balsamic glaze. Swap the pine nuts for pumpkin seeds, sunflower seeds, pecans, or pistachios. Then finish with a sprinkle of cracked black pepper, red pepper flakes, ground sumac, or Aleppo pepper.
Equipment
Caramelize and soften the peaches and tomatoes in a large skillet and whip the burrata dip in a small food processor or stand mixer with a whisk attachment—you can even whisk it by hand.
- Food Processor: Pulse for 15–30 seconds.
- Stand Mixer: Whip on medium speed for 1–2 minutes until it’s light and spreadable.
- Whisk: Whisk the dip by hand until it’s soft and creamy.
Prepare the Peaches for the Dip
1. Rinse the peaches under cool water, then use a sharp knife to slice them in half lengthwise and carefully remove the pit.
2. Cut each half into wedges, thin slices, or chunks.
How to Make Burrata Dip
The full recipe with measurements is in the recipe card below.
Step 1: Sprinkle brown sugar over the peach slices, then melt butter in a large skillet over medium heat.
Step 2: Add the peaches and tomatoes to the pan and reduce to low-medium heat. Cook for 5-10 minutes, until golden and caramelized. Set them aside.
Step 3: Gently remove the burrata cheese from the packaging and transfer it to a food processor. Process until smooth.
Step 4: Add Greek yogurt, lemon juice, and lemon zest. Pulse for 15–30 seconds until it is light and fluffy.
Step 5: Transfer the whipped burrata dip to a platter or serving bowl. Spoon the warm peach and tomato mixture over the top. Drizzle with honey and finish with flaky sea salt, toasted pine nuts, and fresh mint.
Expert Tips
- Prioritize fresh ingredients. Fresh tomatoes and ripe peaches make all the difference. When it comes to burrata cheese, look for high-quality cheese stored in water for the creamiest texture.
- Let the burrata come to room temperature. Burrata cheese is creamier and easier to whip when it’s not straight from the fridge.
- Don’t overmix. Overmixing can break down the fats, making the dip runny. I recommend pulsing in the food processor instead of letting it run.
- Serve it chilled or at room temperature. If you make the dip ahead of time, let it sit out for a few minutes before serving so it’s soft and spreadable.
If you enjoy creamy burrata dip, try more dip recipes from Jamil Ghar!
Serving Suggestions
Creamy whipped burrata dip is the ultimate summer appetizer, side dish, or midday snack! It’s perfect for cheeseboards, a charcuterie board, or a large platter for entertaining.
Serve it with crunchy crostini, toasted baguette slices, crackers, air fryer pita chips, or bagel chips. You can even spoon it onto toasted Dutch oven sourdough bread slices, salad, or your favorite proteins like baked shrimp skewers, grilled chicken, thin-cut chicken breast, or blackened mahi mahi.
Storage
Enjoy the whipped burrata dip fresh for the best flavor and texture. You can store leftovers in an airtight container in the fridge for 2–3 days. Since burrata cheese is high in moisture, it may loosen, but it will taste just as amazing. Just give the dip a quick stir before serving.
Frequently Asked Questions
What is burrata cheese?
Burrata is an Italian cheese made from mozzarella cheese and fresh cream. It has a soft mozzarella shell, but once you slice it open, you will find a creamy filling called stracciatella that spills out perfectly.
Where can I buy burrata cheese?
You can find burrata in the deli section of the grocery store. Look for balls of burrata stored in water with 2-4 balls inside.
More Burrata Appetizer Recipes:
Burrata Dip
- Platter or Serving Bowl
- 2 tablespoons brown sugar
- 2-3 large peaches, thinly sliced
- 2-3 tablespoons butter
- ½ cup cherry or grape tomatoes, cut in half
- 4 ounces (1 ball) burrata cheese
- ½ cup Greek yogurt
- lemon juice, one lemon, plus 2 teaspoons lemon zest
- honey
- flaky sea salt
- toasted pine nuts
- mint leaves
- Sprinkle brown sugar over the peach slices, then melt butter in a large skillet over medium heat.
- Add the peaches and tomatoes to the pan and reduce to low-medium heat. Cook for 5-10 minutes, until golden and caramelized. Set them aside.
- Gently remove the burrata cheese from the packaging and transfer it to a food processor. Process until smooth, then add Greek yogurt, lemon juice, and lemon zest. Pulse for 15–30 seconds until it is light and fluffy.
- Transfer the whipped burrata dip to a platter or serving bowl. Spoon the warm peach and tomato mixture over the top. Drizzle with honey and finish with flaky sea salt, toasted pine nuts, and fresh mint.
- Prioritize fresh ingredients. Fresh tomatoes and ripe peaches make all the difference. When it comes to burrata cheese, look for high-quality cheese stored in water for the creamiest texture.
- Let the burrata come to room temperature. Burrata cheese is creamier and easier to whip when it’s not straight from the fridge.
- Don’t overmix. Overmixing can break down the fats, making the dip runny. I recommend pulsing in the food processor instead of letting it run.
- Serve it chilled or at room temperature. If you make the dip ahead of time, let it sit out for a few minutes before serving so it’s soft and spreadable.