Yogurt Pesto Dip with Burrata and Roasted Tomatoes

Why You’ll Love This Recipe

Yogurt Pesto Dip with Burrata and Roasted Tomatoes is a vibrant, creamy, and indulgent dip that combines the rich flavors of pesto, tangy yogurt, and the creamy, smooth texture of burrata cheese. Topped with sweet roasted tomatoes, this dip offers a delightful contrast of flavors and textures that will impress your guests and elevate any gathering. Whether served with crostini, fresh veggies, or crackers, it’s a perfect appetizer or snack that’s simple to make but looks and tastes sophisticated.

Ingredients

• 1 cup plain Greek yogurt (full-fat or low-fat)
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup burrata cheese (torn into pieces)
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped (for garnish)
• 1 tbsp balsamic glaze (optional for drizzling)
• Fresh crusty bread or veggies, for dipping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Tomatoes: Preheat your oven to 375°F (190°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until the tomatoes are softened and slightly caramelized.
2. Make the Pesto Yogurt Base: In a medium bowl, mix the Greek yogurt with the pesto until well combined. Taste and adjust seasoning if needed (add a pinch of salt or pepper if necessary).
3. Assemble the Dip: Spread the pesto yogurt mixture into a shallow serving dish or bowl. Tear the burrata into smaller pieces and scatter it on top of the yogurt mixture.
4. Add the Roasted Tomatoes: Once the tomatoes are done roasting, spoon them over the top of the burrata, allowing the juices from the tomatoes to mingle with the yogurt and pesto.
5. Garnish: Drizzle with balsamic glaze, and garnish with fresh basil for a pop of color and extra flavor.
6. Serve: Serve immediately with fresh crusty bread, crackers, or raw vegetables for dipping.

Servings and Timing

• Servings: This recipe serves 4-6 people.
• Prep Time: 10 minutes
• Cook Time: 25 minutes (for roasting tomatoes)
• Total Time: 35 minutes

Variations

1. Vegetarian Option: This recipe is already vegetarian, but you can enhance it by adding roasted red peppers or olives for extra flavor.
2. Nut-Free Pesto: If you’re allergic to nuts, make your pesto with sunflower seeds or omit them altogether.
3. Use Fresh Mozzarella: If burrata isn’t available, you can substitute it with fresh mozzarella for a milder, less creamy option.
4. Spicy Pesto Dip: Add red pepper flakes or a dash of hot sauce to the yogurt pesto base for a spicy kick.
5. Roasted Garlic: Incorporate roasted garlic into the yogurt pesto mixture for a more complex flavor.

Storage/Reheating

This dip is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The roasted tomatoes may soften further, but the dip will still taste delicious. If you need to reheat it, do so gently in the oven to avoid over-softening the burrata and yogurt.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt, but Greek yogurt offers a thicker, creamier texture that holds up better in the dip.

Can I make this dip ahead of time?

You can make the yogurt pesto mixture ahead of time, but it’s best to add the burrata and roasted tomatoes just before serving to keep the textures fresh.

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly in this recipe, saving you time. Just make sure to choose a high-quality pesto for the best flavor.

Can I make this dip dairy-free?

To make this dip dairy-free, you can swap the Greek yogurt with a dairy-free yogurt alternative and use a dairy-free cheese substitute in place of the burrata.

Can I use other types of tomatoes?

Yes, you can use any type of tomatoes, though cherry or grape tomatoes work best for roasting because they’re naturally sweet and burst with flavor.

How can I make this dip spicier?

Add a few dashes of hot sauce or sprinkle crushed red pepper flakes on top before serving for a spicy twist.

How do I serve this dip?

Serve the dip with toasted crostini, crackers, or sliced vegetables like cucumbers, carrots, and bell peppers for a light and fresh option.

Can I use frozen tomatoes for roasting?

Fresh tomatoes will provide the best flavor and texture for roasting. Frozen tomatoes may release too much liquid and become mushy during cooking.

Can I use ricotta instead of burrata?

Ricotta can be used, but it will have a different texture—lighter and less creamy than burrata. Burrata’s creamy inside gives the dip a richer feel.

How long will the dip keep in the fridge?

The dip can be stored in the refrigerator for up to 2 days, but it’s best enjoyed within the first day for the freshest flavors.

Conclusion

Yogurt Pesto Dip with Burrata and Roasted Tomatoes is a delicious and sophisticated dip that’s perfect for any occasion. The creamy pesto yogurt base, combined with the richness of burrata and the sweetness of roasted tomatoes, creates a perfectly balanced and irresistible flavor profile. Whether served as an appetizer, snack, or party treat, this dip is sure to become a crowd favorite. Try it out for your next gathering and watch it disappear!

Yogurt Pesto Dip with Burrata and Roasted Tomatoes

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Yogurt Pesto Dip with Burrata and Roasted Tomatoes is a vibrant, creamy dip that combines rich pesto flavors, tangy yogurt, creamy burrata, and sweet roasted tomatoes, making it an impressive and sophisticated appetizer.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings
• Category: Appetizer, Snack
• Method: Oven
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1. 1 cup plain Greek yogurt (full-fat or low-fat)
2. 1/4 cup pesto (store-bought or homemade)
3. 1/2 cup burrata cheese (torn into pieces)
4. 1 cup cherry tomatoes, halved
5. 1 tbsp olive oil
6. Salt and pepper, to taste
7. 1 tbsp fresh basil, chopped (for garnish)
8. 1 tbsp balsamic glaze (optional for drizzling)
9. Fresh crusty bread or veggies, for dipping

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Instructions

Preheat your oven to 375°F (190°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until the tomatoes are softened and slightly caramelized.

1. In a medium bowl, mix the Greek yogurt with the pesto until well combined. Taste and adjust seasoning if needed (add a pinch of salt or pepper if necessary).
2. Spread the pesto yogurt mixture into a shallow serving dish or bowl. Tear the burrata into smaller pieces and scatter it on top of the yogurt mixture.
3. Once the tomatoes are done roasting, spoon them over the top of the burrata, allowing the juices from the tomatoes to mingle with the yogurt and pesto.
4. Drizzle with balsamic glaze, and garnish with fresh basil.
5. Serve immediately with fresh crusty bread, crackers, or raw vegetables for dipping.

Notes

• You can add roasted red peppers or olives for extra flavor.
• For a nut-free pesto, use sunflower seeds or omit them altogether.
• If burrata isn’t available, fresh mozzarella can be used as a substitute.
• For a spicier dip, add red pepper flakes or a dash of hot sauce to the yogurt pesto base.
• Roasted garlic can be added to the yogurt pesto mixture for more depth of flavor.
• Store leftovers in an airtight container for up to 2 days. Reheat gently if needed, but avoid over-softening the burrata.

Nutrition

• Serving Size: 1/4 cup
• Calories: 120
• Sugar: 3g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 20mg