If there’s one thing I love, it’s a snack that feels fancy but takes almost no effort—just a handful of ingredients and a few minutes of work. This Burrata Pepperoni Dip is exactly that: creamy, crispy, spicy, and downright addictive.
Table of Contents
Why I Love This Recipe
This Burrata Pepperoni Dip recipe is a total game-changer for snack time, but especially for game day! It’s got everything you want—creamy burrata, crispy pepperoni, a touch of heat, and a drizzle of honey for balance. The mix of textures makes it so satisfying, and it pairs perfectly with warm focaccia for dipping. Plus, it comes together in under 10 minutes, which means you can whip it up between quarters without missing a play.
Ingredients & Substitutions
- Burrata
- Lemon zest
- Olive oil
- Garlic
- Kosher salt
- Black pepper
- Mini pepperoni cups (something like this) or you can use regular pepperoni and dice it up to a ⅓ inch dice.
- Honey
- Crushed red pepper flakes
- Parmesan cheese
- Fresh oregano
- Warm focaccia
- Full ingredient list + measurements below
How to Make
Place the burrata in a shallow serving bowl. Drizzle with 2 tablespoons of garlic-infused olive oil, then sprinkle with lemon zest, a pinch of kosher salt, and a few cracks of black pepper. Set aside.
Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the mini pepperoni cups and cook, stirring occasionally, until they become crispy and curl at the edges, about 4 minutes.
Reduce the heat to low, then stir in the honey and crushed red pepper flakes. Mix until the pepperoni is evenly coated and caramelized, about 30 seconds.
Spoon the warm pepperoni mixture over the burrata. Sprinkle with freshly grated Parmesan and oregano leaves. Serve the Burrata Pepperoni Dip immediately with warm focaccia for dipping.
Tips & Tricks
- Let the burrata come to room temp – This helps it become extra creamy and spreadable.
- Crisp the pepperoni properly – Don’t rush this step! You want those edges curled and crispy for the best texture.
- Balance the flavors – The honey adds the perfect amount of sweetness to contrast with the salty, savory pepperoni and cheese.
- Use high-quality focaccia – A good, warm focaccia makes all the difference. If you can’t find focaccia, toasted sourdough or baguette works too.
FAQ's
What is burrata?
Burrata is a fresh Italian cheese made from mozzarella and cream. The outside is firm mozzarella, while the inside is creamy and soft, making it perfect for spreading.
How should I store burrata?
Keep it in its original container, submerged in the whey or water it comes in, and store it in the fridge. Eat it within a few days for the best flavor and texture.
Can I substitute burrata with something else?
Fresh mozzarella is the closest swap, but you’ll miss the creamy center. For a different vibe, try ricotta or whipped feta.
Can I make Burrata Pepperoni Dip ahead of time?
It’s best served fresh, but you can crisp the pepperoni in advance and reheat before assembling.
Similar Recipes
Burrata with Pepperoni
Ingredients
- 16 ounces burrata
- 2 teaspoons lemon zest
- 3 tablespoons olive oil
- 1 clove garlic finely minced
- Kosher salt and freshly cracked black pepper to taste
- 1 cup mini pepperoni cups
- 3 tablespoons honey
- ¾ teaspoon red pepper flakes
- 2 tablespoons parmesan cheese freshly grated
- 1 tablespoon fresh oregano leaves
- warm focaccia for serving
Instructions
- Place the burrata in a shallow serving bowl. Whisk together the olive oil and garlic. Drizzle with 2 tablespoons of garlic-infused olive oil, then sprinkle with lemon zest, a pinch of kosher salt, and a few cracks of black pepper. Set aside
- Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the mini pepperoni cups and cook, stirring occasionally, until they become crispy and curl at the edges, about 4 minutes.
- Reduce the heat to low, then stir in the honey and crushed red pepper flakes. Mix until the pepperoni is evenly coated and caramelized, about 30 seconds.
- Spoon the warm pepperoni mixture over the burrata. Sprinkle with freshly grated Parmesan and oregano leaves. Serve immediately with warm focaccia for dipping.
This looks like it would be perfect for any sort of game day or night! Delicious!!
I am going to make this recipe with oven-roasted tomatoes.
This sounds really good! Question... I have a ton of fresh mozzarella, do you think it would work instead of the burrata?
I do! see the FAQ's for that!