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Burrata dip is a fantastic way to zhuzh up this indulgent, creamy cheese with a fusion of Greek and Italian flavours. This beautifully fresh cheese has a unique treacly mozzarella texture which is great to eat just by itself or with a simple seasoning of salt, pepper and olive oil. However, because it is so gooey and mild, it can be used to soak up numerous flavour combinations and ingredients.
Blending the burrata creates a velvety smooth and syrupy cream cheese that pairs really well with these classic tzatziki ingredients, but still adds subtle nuances in flavour and texture that certainly remind you that you are still enjoying this fabulous Italian cheese.
How burrata became Italy’s most indulgent cheese
Burrata was established as an artisanal cheese from the Puglia region of Italy. It’s a relatively new addition to the luxury cheese market and has maintained its premium product status even though it is now more commercially produced throughout Puglia. The original concept comes from the Piana Padura farm in Andria via the dairy farmers and brothers, Vincenco and Lorenzo Bianchino back in 1956.
The production method, which has seen it stamped with a PDO; a protected designation of origin status; sees the cheese-making process starting by curdling warm milk in renet and then removing the curds to be then plunged in hot whey. The rennet which curdles the milk is a set of enzymes found in the stomachs of mammals such as cattle, goats and sheep that allow them to digest grass and plants, or in other words chew the cud. These particular enzymes (which also make cheeses that use it non-vegetarian) curdle the main protein in milk to produce curd (the solids) and whey (the liquids).
This curd is then kneaded, stretched and pulled which produces mozzarella, which is an altogether much more ancient variety of cheese that dates back to the 12th century. The difference for burrata is that this warm mozzarella is then formed into pouches which are then filled with leftover pieces of mozzarella and fresh cream, a combination known together with clotted cream as stracciatella. The ball of cheese is then tied to form its authentic balloon-like shape. Because the stracciatella filling that gives the burrata its unique texture contains fresh cream, it means it must also be consumed very fresh.
Firm, creamy and full of character
This cheese is somewhat of a physical oxymoron that definitely adds to its beguiling nature. On the one hand, you have a semi-hard cheese outer layer of soft and mild mozzarella and on the other hand, you have a gooey, creamy centre which, although may not be overly strong in flavour, is certainly luxurious and indulgent. Whilst we are making a dip out of this cheese, it is worth noting that this cheese in itself is already a dip encased in cheese. But, this is where the fun starts.
Most burrata dips will make use of classic Italian fayre to serve with it. You’ll most likely see burrata served on an Italian charcuterie board or with other classic staples such as sun-ripened tomatoes or pesto, it’s a definite contender to be placed star of the show for a classic caprese salad. This is all very nice and traditional however, too obvious and expected so well worth exploring other flavour opportunities.
Why tzatziki makes the perfect base for a burrata dip
Looking at classic dairy-based dips for inspiration, you needn’t look much further than tzatziki, the iconic yoghurt-based and highly flavoured Greek staple. Deliciously fresh yet zingy and garlicky with herbal notes of sweet mint and grassy aniseed dill, perfect to sop up with flatbread for any Greek mezze. Other dairy-based dips that use cheese for example could be good candidates however many of those dips will use cheese for its distinct flavour profile. Jalapeño popper cheese dip would work but you would be missing the tangy cheese flavour necessary that comes from a sharp cheddar for example, or blue cheese or feta dips would be without their defining characters if omitted, so a classic yoghurt-based dip is ideal. A ranch dip on that defining basis can be another great dip to substitute a burrata with but only as long as the mayonnaise constituent is minimised. Using an existing dip renowned worldwide to accentuate using burrata, tzatziki is perfect.
Burrata dip – stuffed or whipped
This burrata dip can be made in two ways. One way is to cut open the mozzarella ball and scoop out the stracciatella and mix that with the tzatziki ingredients of grated cucumber, garlic, chopped herbs and lemon juice and then stuff that back into the mozzarella ball. This keeps the iconic look of a burrata. The lemon juice also serves another function, which is to firm up the stands of mozzarella inside the stracciatella, giving a slightly firmer bite, a little along the lines of a lovely cheese rillette with toast.
The other way is to whip the entire burrata with grated fresh garlic before adding the rest of the ingredients. This way the texture is gooey yet fluffy at the same time. Simply serve with flatbreads or Italian toasting bread and drizzle with a little olive oil and balsamic vinegar.
Next time you want to make tzatziki, use burrata or next time you fancy burrata, zhuzh it up with this classic mix of cool cucumber and mint with garlic, lemon juice, olive oil and balsamic, very, very tasty.
More burrata recipes
Caprese Risotto with Burrata (Simple + Rich + Creamy)
Latest recipes
Burrata dip recipe (stuffed or whipped)
Ingredients
- 1 burrata
- 80 g of cucumber grated
- 1 clove of garlic grated
- Juice of half a lemon or lime
- 7 g of fresh mint chopped
- Dash of olive oil
- Dash of balsamic vinegar
Instructions
Whipped burrata dip
- Place the burrata and garlic in a food processor or use a stick blender to process until smooth.
- Decant into a bowl and stir in the grated cucumber and mint. Squeeze over the lemon or lime juice and drizzle with olive oil and balsamic vinegar.
Stuffed burrata dip
- In a bowl, combine the grated cucumber with 1 small minced garlic clove, a handful of finely chopped herbs (like dill and mint), and the juice of half a lemon.
- Carefully cut a small slit in the mozzarella shell of the burrata and gently scoop out the stracciatella into the bowl with the tzatziki ingredients.
- Mix everything together until well combined. The lemon juice will slightly firm up the mozzarella strands, giving it a texture similar to a soft cheese rillette.
- Gently spoon the mixture back into the mozzarella pouch, trying to keep its shape as intact as possible.
- Place the stuffed burrata on a serving plate. Drizzle with olive oil and add a crack of black pepper.
Notes
- Stuffed version: The cucumber and lemon juice may cause the filling to release some liquid over time. Store in a shallow container and drain off any excess moisture before serving. For best flavour and texture, let it come to room temperature before serving.
- Whipped version: This version stores slightly better. It may firm up a little in the fridge—just give it a gentle stir and allow it to sit at room temperature for 15–20 minutes before serving.
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