Burrata dip recipe (stuffed or whipped)
This Greek-Italian fusion burrata dip is a fresh, creamy twist on a classic, combining the luscious centre of burrata with the zesty, herby flavours of tzatziki. Made either whipped for a smooth, spreadable texture or stuffed back into its mozzarella shell for dramatic presentation, this dip is perfect for scooping with flatbread, spreading on toast or serving as part of a meze platter.
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
Both versions of this burrata dip are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours.
- 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.