Burrata Artichoke Dip Recipe
It's got an outer shell of solid mozzarella, and an inside of both mozzarella and cream. It's rich, mild, and utterly divine. This dip is so yummy because it's both creamy and sour, and you can really taste the artichoke. If you haven't tried burrata this easy dip is the perfect way to get introduced to your new favorite cheese. :)
Servings: 8 servings
Calories: 289kcal
Ingredients
- 8 ounce package cream cheese
- 8 ounce package of burrata cheese
- 4 tablespoons diced artichoke hearts
- 2 tablespoons diced shallot or onion
- 2 tablespoons of chives + 1 teaspoon for garnish
- 2 garlic cloves
- 4 tablespoons lemon juice 1 medium lemon
- 2 tablespoons chives
- pinch of black pepper
Instructions
- In a mixing bowl, add the cream cheese.
- Add two tablespoons of diced shallot (about half of one shallot), 2 diced or pressed garlic cloves, 2 tablespoons of chives, and a couple twists of fresh black pepper.
- Add 4 tablespoons of diced artichoke heart - that's about 1 large trimmed artichoke heart (cooked!). If you use canned or jarred artichoke, drain the liquid.
- Mix on high until the texture is light and smooth.
- Stir in the burrata cheese and lemon juice. If the mozzarella shell of the burrata cheese doesn't incorporate easily, mix on low for 10-20 seconds it is distributed evenly.
- Garnish with a teaspoon of chives, and serve with crackers or flatbread.
Notes
I put together a dessert display of homemade zucchini cranberry bread (made by a friend) and banana bread (made by another friend). Then I added store-bought donut holes just to give it a touch of whimsy, and because I knew the kids would like them (and they did).
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 9g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 23mg | Sodium: 1005mg | Fiber: 2g | Sugar: 4g