Looking for a party dip that’s easy to make and extremely delicious? This creamy and dreamy roasted cherry and stracciatella dip is it! While it does take a little bit of time to make (this varies depending on how you’re sourcing your stracciatella – more on that later), I promise you that it’s worth it.
What’s stracciatella and where can I get it?
While you might not be immediately familiar with stracciatella, you’ve actually probably had it before. You know the creamy interior of a ball of burrata? Well, that’s stracciatella! You can buy it at certain grocery stores. If you live in a city that has an Eataly, you can almost certainly find it there. Otherwise, you might be able to find it at whatever your local upscale or Italian market might be. When I’m looking for difficult to source ingredients, I like to check Instacart. You don’t have to order from them, but many people don’t realize that you can search the app by ingredient. From there it’ll tell you what stores carry that ingredient.
Can’t find stracciatella near you or don’t want to pay for it (it can sadly be a bit pricey)? Make it yourself! That’s what I did, mostly out of curiosity. This is undeniably the part of this recipe that took the longest, but it’s not a hard process. I had to rip up pieces of a ball of mozzarella and soak them in heavy cream with a bit of salt for about an hour. That’s literally it. So easy and so gratifying. This is the recipe I followed! If you do opt to make your own, just pit and roast your cherries while your stracciatella soaks in the fridge. That’s what I did and it was a solid workflow.
A tip on pitting cherries:
Pitting cherries is, well, the pits. It takes forever and is just a downright pain. Frankly, it’s the reason I don’t have more cherry recipes up on my blog despite thinking they’re an absolute delight. Before making this, however, I invested in a 6 cherry pitter (I say invested, but it was actually quite cheap). Needless to say, it’s been an absolute game changer. So if you value your time and have a few inches of space in a kitchen drawer or cabinet, I recommend following suit.
How do I make this dip?
If you take my advice and buy a cherry pitter (and aren’t making the stracciatella yourself) this is such a quick and easy dip to make! You simply roast some cherries for about 15 minutes, put them on top of your stracciatella, and then sprinkle it all with chopped pistachios and basil. Oh, and top it with a bit of olive oil and flaky sea salt for good measure. So so simple, which of course makes it a great addition to any dinner party alongside some sliced baguette.
How do I store this dip?
While this roasted cherry and stracciatella dip is definitely best the day that it’s made, it can be stored in an airtight container in the fridge for about 4 days. I will say that it tastes best at room temperature, so if you do end up refrigerating it, just let it come to temp for a few minutes before enjoying.
Note: This post does include affiliate links. that means that if you click through and make a purchase, I’ll get a small commission at no cost to you. Thanks so much for your support!
Roasted Cherry and Stracciatella Dip
Ingredients
- 12 oz Stracciatella
- 2 cups Cherries Pitted
- 1 tbsp Olive oil (Plus extra for drizzling)
- 1 tbsp Lemon juice
- 1/4 cup Salted and roasted pistachio nuts Chopped
- 1 tbsp Bail Thinly sliced
- Flaky sea salt To taste
For serving
- Sliced baguette
Instructions
- Preheat your oven to 400° Fahrenheit. Add your pitted cherries to a rimmed baking sheet and toss with 1 tbsp olive oil and a small pinch of salt. Once the oven is preheated, roast the cherries for 10-15 minutes, or until they're soft and have released lots of juices. When done, mix with 1 tbsp lemon juice and let cool.
- Add the stracciatella to a large plate, followed by the roasted cherries. Make sure to add any extra juice from the cherries, too. This'll only make your dip more flavorful and pretty. Sprinkle with chopped pistachios and thinly sliced basil, as well as flaky sea salt to taste. Finally, drizzle with olive oil and enjoy with sliced baguette!
And that’s it! If you make this, let me know what you think in the comments or on Instagram. Bonus points if you tag me in a photo. Seriously – it always makes my day when I get to see your creations.
Looking for more drool-worthy appetizers? Try my roasted elephant garlic or my air fryer stuffed squash blossoms! Or if you’re planning an autumn soiree, try my phyllo shells filled with whipped ricotta and butternut squash.
