Hot Honey Sun-Dried Tomato Burrata Dip

Hot Honey Sun-Dried Tomato Burrata Dip

This indulgent dip combines creamy burrata cheese with rich sun-dried tomatoes, fragrant garlic, and a drizzle of homemade hot honey. The result is a melty, savory-sweet appetizer that’s both rustic and elegant. Perfect for gatherings, it’s best served warm with toasted bread or crisp flatbread for scooping.

 Time Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 4–6

Ingredients

Base

Burrata cheese 250 g

Sun-dried tomatoes in olive oil – ½ cup, chopped

Garlic  2 cloves, minced

Fresh basil  2 tbsp, chopped

Olive oil  1 tbsp

Crushed red pepper flakes  ¼ tsp

Salt  pinch

Hot Honey

Honey  ¼ cup

Red pepper flakes  ½ tsp

Apple cider vinegar ½ tsp

To Serve

Toasted baguette slices, warm pita bread, or flatbread crackers

Instructions

Step 1Make the hot honey

In a small saucepan over low heat, combine honey, red pepper flakes, and apple cider vinegar.

Warm gently for 2–3 minutes (do not boil).

Remove from heat and let flavors infuse while preparing the rest.

Step 2Prepare the tomato mixture

In a skillet, heat olive oil and 1 tbsp oil from the sun-dried tomato jar over medium heat.

Add minced garlic and cook for 30 seconds until fragrant.

Stir in chopped sun-dried tomatoes and crushed red pepper flakes (if using).

Cook for 2–3 minutes, stirring often. Remove from heat and stir in fresh basil.

Step 3Assemble the dip

Place burrata in a shallow oven-safe dish or skillet.

Spoon the warm sun-dried tomato mixture over and around the burrata.

Drizzle half of the hot honey over the top.

Step 4 – Bake & serve

Preheat oven to 180°C (350°F).

Bake for 6–8 minutes until burrata is warm and slightly melty (but not completely broken apart).

Remove from oven, drizzle with remaining hot honey, and garnish with extra basil.

Serve immediately with toasted bread or flatbread for dipping.

Notes & Tips

Control the heat: Reduce or skip red pepper flakes if you want a mild honey drizzle.

Make ahead: Hot honey can be made up to 2 weeks ahead and stored in a jar.

Burrata swap: Fresh mozzarella works if you can’t find burrata, though it won’t be as creamy.

Extra flavor: Add a sprinkle of toasted pine nuts or pistachios before serving for crunch.

Frequently Asked Questions 

Q1: Can I serve this cold instead of baked?
Yes — simply assemble burrata with the tomato mixture and drizzle hot honey over the top without baking.

Q2: What bread works best for dipping?
A crusty baguette, focaccia, or warm pita bread complements the flavors perfectly.

Q3: Can I make it vegetarian?
It’s already vegetarian — just ensure your honey source is acceptable for your diet or replace with maple syrup for vegan.

Nutritional Value

Calories: 250 kcal

Protein: 8 g

Fat: 16 g

Carbohydrates: 17 g

Fiber: 1 g

Sodium: 290 mg

 

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