Creamy Roasted Red Pepper Burrata Dip
A rich and creamy dip made with roasted red peppers, mellow garlic, and burrata — smooth, flavorful, and perfect for spreading, dipping, or scooping straight from the bowl.
Ingredients
- 2 red bell peppers halved and seeds removed
- 1 whole head of garlic top sliced off
- 1 burrata cheese (about 100–125g) torn
- 4 tbsp canned white beans rinsed and drained
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tbsp olive oil plus more for roasting
- 1 tsp paprika powder
- Chili flakes to taste
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Roast the Peppers and Garlic
- Preheat your oven to 200°C (390°F).
- Place the red bell pepper halves cut side down on a baking tray.
- Set the whole garlic head (top sliced off) cut side up alongside the peppers.
- Drizzle everything with olive oil and sprinkle with a pinch of salt.
- Roast for 30–35 minutes, until the peppers are soft with a slight char and the garlic is golden and tender.
Cool and Prepare
- Let the roasted peppers and garlic cool for a few minutes.
- Peel the skins off the peppers for a smoother dip.
Blend the Dip
- In a blender or food processor, combine the peeled peppers, roasted garlic (just squeeze it in), white beans, torn burrata, olive oil, lemon juice, honey, paprika, chili flakes, salt, and pepper.
- Blend everything until silky smooth and creamy.
- Taste and adjust seasoning as needed.
Serve and Enjoy
- Transfer the dip to a serving bowl.
- Drizzle with a little extra olive oil, a sprinkle of chili flakes, a touch of honey, and some fresh parsley if you like.
- Serve warm or chilled with crusty bread, pita, crackers, or fresh veggies.
Nutrition
Serving: 120gCalories: 180kcalCarbohydrates: 10gProtein: 7gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.5gCholesterol: 30mgSodium: 220mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 80mgCalcium: 150mgIron: 1.2mg
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