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Mary Berry Cheese Dip

Mary Berry Cheese Dip - recipe card
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This classic British cheese dip is rich, creamy, and perfectly seasoned with a hint of mustard and paprika. Baked until bubbly and golden, it’s an irresistible appetizer served with crusty bread or crisp vegetables.

Ingredients

Scale
  • 8 oz full-fat cream cheese, softened to room temperature
  • 1 cup (4 oz) sharp cheddar cheese, shredded
  • 1/4 cup whole milk or heavy cream
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked or sweet paprika
  • 1/4 teaspoon dry mustard powder
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons fresh chives or parsley, finely chopped (for garnish)

Instructions

  1. Preheat your oven to 350°F (177°C). Lightly butter a 1-quart baking dish or small oven-safe skillet to prevent sticking; set aside.
  2. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, milk (or heavy cream), garlic powder, paprika, dry mustard, kosher salt, and black pepper. Stir with a rubber spatula until the mixture is thoroughly combined and smooth; the texture will be thick and slightly sticky.
  3. Transfer the cheese mixture to the prepared baking dish and spread it into an even layer, smoothing the top with the spatula. This ensures uniform baking and an attractive golden finish.
  4. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot throughout, the edges are bubbling, and the top is lightly golden. Avoid overbaking, which may cause the fats to separate and create an oily surface.
  5. Remove the dish from the oven and let it rest for 2 to 3 minutes; this allows the dip to set slightly for a creamy, scoopable consistency. Garnish with fresh chopped chives or parsley before serving.
  6. Serve warm with crusty bread, crackers, pita chips, or fresh vegetable sticks such as carrot, celery, or bell pepper. The dip will thicken as it cools; reheat gently if needed.

Notes

Storage: Store leftover cheese dip in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (177°C) oven for 10-15 minutes, or until hot and bubbly. Alternatively, microwave in 30-second bursts, stirring between bursts, until heated through. Freezing is not recommended as the dairy may separate upon thawing, compromising texture.

Nutrition

Keywords: Mary Berry cheese dip, British cheese dip, baked cheese dip, cheddar dip, easy appetizer, party snack, creamy cheese dip, comfort food, Mary Berry recipe, hot dip

Find it online: https://maryberrycooks.co.uk/mary-berry-cheese-dip/