Mary Berry Spinach and Artichoke Dip Recipe

This Mary Berry Spinach and Artichoke Dip brings together cream cheese, sour cream, and mayonnaise for a rich, indulgent base. Chopped spinach and artichoke hearts add texture, while mozzarella and Parmesan create a golden, bubbly finish.

Total time is 40 minutes with just 15 minutes of prep — beginner-friendly and perfect for parties. The trickiest step is squeezing the thawed spinach completely dry to avoid a watery dip.

What is Mary Berry Spinach and Artichoke Dip?

This dish combines a creamy base of cream cheese, sour cream, and mayonnaise with tender spinach and artichoke hearts, all baked until bubbly and golden. The texture is thick enough to scoop without being heavy, and the flavour balances tangy, savoury, and cheesy notes in every bite. It works well for game day, holiday gatherings, or casual get-togethers where a warm, shareable appetizer is the goal.

Why This Recipe is Worth Trying

• Rich and creamy without being heavy — The blend of cream cheese, sour cream, and mayonnaise creates a lush base that coats every piece of spinach and artichoke without feeling greasy.
• Simple ingredients you can find anywhere — No fancy speciality items here. Frozen spinach, canned artichokes, and standard cheeses keep this dip accessible and affordable.
• Bakes in under 30 minutes — Once the ingredients are mixed, the oven does the rest. A 20-25 minute bake time makes it easy to time with the rest of your spread.
• Great make-ahead option — Assemble it the night before, pop it in the fridge, and bake when guests arrive. That convenience is hard to beat for party cooking.

Essential Ingredients to Make Mary Berry Spinach and Artichoke Dip

Each ingredient plays a specific role in the final texture and flavour. Here is what you need and why it matters.

The Creamy Base

• 8 ounces full-fat cream cheese, softened to room temperature — This provides the structure and richness. Softening it beforehand prevents lumps and ensures a smooth, homogenous mixture.
• 1/2 cup full-fat sour cream — Adds tanginess and helps thin the base slightly so it bakes into a scoopable consistency rather than a dense block.
• 1/2 cup mayonnaise (preferably Hellmann’s or Best Foods) — Contributes fat and emulsifiers that keep the dip creamy even after reheating. The specific brand recommendation is worth following here.

The Vegetables

• 10 ounces frozen chopped spinach, thawed and squeezed very dry — Moisture is the enemy of a thick dip. Squeezing the spinach in a kitchen towel removes excess water that would make the dish runny.
• 14 ounces canned artichoke hearts, drained and roughly chopped — Artichokes bring a tender, slightly tangy texture that contrasts nicely with the creamy base. Rough chopping leaves some larger pieces for texture.

The Cheeses

• 1 cup shredded low-moisture mozzarella cheese (4 ounces) — Gives the dip its classic stretchy, gooey quality. Low-moisture mozzarella melts better than fresh mozzarella here.
• 1/2 cup grated Parmesan cheese (2 ounces) — Half goes into the dip for savoury depth, and the rest gets sprinkled on top for a golden, crispy crust.

The Seasonings

• 2 cloves garlic, minced — Adds a punch of savory aroma that bakes into the dip.
• 1/4 teaspoon red pepper flakes (optional) — A small pinch of heat that balances the richness without making it spicy.
• 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper — Essential for seasoning the base and bringing out the flavours of the other ingredients.

Handy Kitchen Tools for Best Results

• 1-quart baking dish or 9-inch pie plate — A dish that holds about 4 cups works perfectly. A pie plate gives more surface area for browning on top.
• Rubber spatula or wooden spoon — Blending the cream cheese base requires some elbow grease. A sturdy spatula makes it easier to incorporate everything without leaving lumps.
• Clean kitchen towel or potato ricer — Removing moisture from the thawed spinach is non-negotiable. A towel lets you squeeze firmly, while a ricer forces water out efficiently.
• Box grater — Pre-shredded mozzarella works fine, but grating your own Parmesan ensures better melting and no anti-caking additives.
• Measuring cups and spoons — Precision matters with the dairy and seasonings. Eyeballing the sour cream or mayonnaise can throw off the balance.

Step-by-Step Guide to Making Mary Berry Spinach and Artichoke Dip

Follow these steps in order for a dip that bakes evenly and comes out perfectly creamy every time.

• Preheat and prepare the dish — Set your oven to 375°F (190°C). Lightly grease a 1-quart baking dish or 9-inch pie plate with butter or nonstick spray. This prevents sticking and promotes even browning on the bottom and sides.
• Blend the creamy base — In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or wooden spoon to blend until smooth and homogenous. Make sure no lumps of cream cheese remain — that guarantees a silky texture.
• Add the dry spinach — Add the squeezed-dry spinach to the bowl. Press it firmly in a clean kitchen towel or use a potato ricer to remove excess moisture. Even a tablespoon of extra water can make the dip watery. Break up the spinach as you add it.
• Fold in the artichokes and most of the cheese — Fold in the chopped artichoke hearts, shredded mozzarella, and half of the grated Parmesan. Reserve the remaining Parmesan for the topping. Add the minced garlic, red pepper flakes (if using), salt, and pepper. Stir until everything is evenly distributed.
• Transfer and top — Spread the mixture into the prepared dish in an even layer using the back of a spatula. Smooth the top so it bakes uniformly. Sprinkle the reserved Parmesan evenly over the surface for a golden, crispy crust.
• Bake until bubbly and golden — Bake on the center rack for 20 to 25 minutes, until bubbly around the edges and lightly browned in spots. The center should jiggle slightly but set as it cools. For a more browned top, switch to broil for the final 1-2 minutes and watch closely to avoid burning.
• Rest before serving — Remove from the oven and let it rest for at least 5 minutes. This resting period allows the dip to thicken slightly so it does not slide off chips. Serve warm with tortilla chips, toasted baguette slices, or crisp vegetables.

What I Got Wrong (And How I Fixed It)

• Skipping the spinach squeeze — The first time I made this, the dip turned out watery and thin. Now I press the thawed spinach firmly in a clean kitchen towel until barely damp. That single step makes the difference between a dip that holds its shape and one that pools liquid.
• Using cold cream cheese — Cold cream cheese creates stubborn lumps that refuse to blend smoothly. Letting it sit at room temperature for about 30 minutes before mixing solves the problem entirely.
• Overbaking by accident — I left it in the full 25 minutes once, and the edges turned dry and crusty. The dip is ready when the edges bubble and the top browns in spots, but the center should still jiggle slightly. It sets as it cools.
• Not draining the artichokes thoroughly — Canned artichokes hold brine in their leaves. Tossing them in without draining adds unwanted salt and liquid. Drain them in a colander, then pat lightly with paper towels before chopping.
• Skipping the rest time — Serving straight from the oven means the dip is too loose. Five minutes of resting lets it thicken to a scoopable consistency that actually stays on chips.

Healthier Version of Mary Berry Spinach and Artichoke Dip

• Swap full-fat cream cheese for reduced-fat cream cheese — Using 8 ounces of reduced-fat cream cheese cuts about 80 calories per serving while keeping a similar texture. The dip will be slightly less rich but still creamy enough.
• Replace half the mayonnaise with plain Greek yogurt — Use 1/4 cup mayonnaise and 1/4 cup full-fat Greek yogurt instead of 1/2 cup mayo. The yogurt adds protein and tang while reducing fat and calories noticeably.
• Use low-moisture part-skim mozzarella — Part-skim mozzarella melts just as well as full-fat but contains less saturated fat. The texture and browning remain nearly identical.
• Increase the spinach to artichoke ratio — Adding an extra 3-4 ounces of squeezed spinach stretches the dip further and boosts fibre and vitamins without changing the flavour much. Just squeeze it as dry as the original amount.

Ingredient Substitutions for Mary Berry Spinach and Artichoke Dip

• 8 ounces cream cheese → 8 ounces mascarpone — Mascarpone is richer and smoother, giving the dip an even silkier texture. It works well but adds a bit more fat, so use it when you want extra indulgence.
• 1/2 cup mayonnaise → 1/2 cup full-fat Greek yogurt — Greek yogurt keeps the tangy flavour but lowers the fat and adds protein. The dip will be slightly less rich and a touch more tangy than the original.
• 1 cup low-moisture mozzarella → 1 cup shredded provolone — Provolone melts similarly and adds a slightly sharper, nuttier flavour. It is a good swap if you want a more complex cheese profile.
• 1/2 cup Parmesan → 1/2 cup Pecorino Romano — Pecorino is saltier and more pungent than Parmesan. Reduce the added salt by 1/4 teaspoon when using this substitute.
• 10 ounces frozen spinach → 10 ounces fresh spinach, wilted and squeezed dry — Sauté fresh spinach in a dry pan until wilted, then cool and squeeze dry. The flavour is similar, but fresh spinach has a slightly brighter taste.

Pairing Ideas: What to Serve With Mary Berry Spinach and Artichoke Dip

The dip is rich and creamy, so pairing it with something crunchy or crisp keeps the contrast satisfying. Here are the best options.

• Tortilla chips — Classic restaurant-style chips provide sturdy scooping and a salty crunch that stands up to the thick dip.
• Toasted baguette slices — Brush thin baguette rounds with olive oil and toast until golden. They add a chewy, crisp base that soaks up the dip without breaking.
• Crudités — Celery sticks, bell pepper strips, cucumber rounds, and carrot sticks offer a fresh, low-carb alternative that cuts through the richness.
• Pita chips — Baked pita chips have a hearty crunch and a neutral flavour that lets the dip shine. Homemade versions work just as well as store-bought.
• Crusty sourdough bread — Tear pieces of crusty sourdough for dragging through the dip. The tangy bread complements the creamy, cheesy flavours nicely.

Expert Tips to Make Perfect Mary Berry Spinach and Artichoke Dip

• Squeeze the spinach until it feels almost dry — Thaw frozen spinach in the fridge overnight or microwave it briefly. Then press it in a clean kitchen towel, twisting tightly until no more liquid drips out. That step prevents a watery dip.
• Soften cream cheese properly before mixing — Leave it on the counter for 30-40 minutes. If you are short on time, microwave it in 10-second bursts at low power, checking after each interval until soft but not melted.
• Mix the base until completely smooth before adding vegetables — Lumps of cream cheese will not disappear once you fold in the spinach and artichokes. Take an extra minute to work the dairy into a uniform paste first.
• Reserve all the Parmesan for the topping if you want a crunchy crust — The recipe splits the Parmesan, but using all of it on top creates a thicker, more browned crust. The dip still has plenty of flavour from the mozzarella and other ingredients.
• Let the dip cool for 5-7 minutes before serving — This cooling time allows the structure to set. Serving it piping hot straight from the oven gives a loose, runny texture that slides off chips.
• Broil the top for extra colour only if needed — Check the dip at 20 minutes. If the top is pale, switch to broil for 1-2 minutes and watch it closely. Burnt Parmesan tastes bitter, so do not walk away during this step.
• Use a 9-inch pie plate for more browned surface area — A wider, shallower dish exposes more of the dip to direct heat, creating more golden, crispy edges per scoop.

Creative Ways to Customize Mary Berry Spinach and Artichoke Dip

• Spicy jalapeño version — Add 2 tablespoons of finely chopped pickled jalapeños along with the garlic. The acidity and heat cut through the richness without overpowering the other flavours.
• Smoky bacon addition — Cook 4 slices of bacon until crispy, crumble them, and stir half into the dip before baking. Sprinkle the remaining bacon on top with the Parmesan for a smoky, salty crunch.
• Artichoke and kale blend — Replace half the spinach with finely chopped kale that has been blanched and squeezed dry. Kale holds its texture better than spinach and adds a slightly earthy note.
• Herb-infused version — Stir in 1 tablespoon of fresh chopped chives and 1 teaspoon of fresh thyme leaves along with the seasonings. The herbs brighten the dip and add complexity without extra effort.
• Extra cheesy variation — Replace 1/4 cup of the mozzarella with 1/4 cup shredded Gruyère. Gruyère melts smoothly and adds a nutty, slightly sweet flavour that pairs beautifully with the artichokes.
• Lighter lemon twist — Add 1 teaspoon of fresh lemon zest and 1 tablespoon of lemon juice to the base before baking. The acidity lifts the richness and makes the dip taste brighter overall.

Storing Mary Berry Spinach and Artichoke Dip the Right Way

• Refrigerate in an airtight container — Transfer leftover dip to a container with a tight-fitting lid and store for up to 3 days. Press plastic wrap directly onto the surface before sealing to prevent a skin from forming.
• Assemble unbaked and refrigerate up to 24 hours — Prepare the dip completely but do not bake it. Cover the dish tightly with foil and refrigerate. When ready, bake directly from the fridge, adding 5-10 minutes to the baking time.
• Freeze unbaked for up to 1 month — Assemble the dip in a freezer-safe dish, cover tightly with foil and then plastic wrap. Thaw overnight in the refrigerator before baking as directed. Do not freeze after baking — the texture turns grainy upon reheating.
• Separate portions for quick reheating — If you expect leftovers, spoon the baked dip into small ramekins before refrigerating. Individual portions reheat faster and more evenly in the microwave or oven.

How to Reheat Mary Berry Spinach and Artichoke Dip (If Needed)

• Oven method — Place the dip in a 350°F (177°C) oven for 10-15 minutes, uncovered, until bubbly and hot through. This method restores the best texture and keeps the top from turning rubbery.
• Microwave method — Transfer individual portions to a microwave-safe bowl and heat in 30-second bursts, stirring between each, until hot. The texture will be slightly softer than oven-reheated dip, but it works in a pinch.
• Air fryer method — Spoon the dip into a small oven-safe dish that fits in the air fryer basket. Heat at 350°F (177°C) for 5-7 minutes, checking halfway through. The air fryer gives a nicely browned top quickly.

Nutritional Breakdown (per serving)

Based on 1 serving = 1/4 of the recipe (4 servings total).

• Calories: 547
• Protein: 20g
• Fat: 47g
• Saturated Fat: around 18g
• Carbohydrates: 13g
• Fiber: about 2g
• Sugar: about 3g
• Sodium: 1080mg
• Cholesterol: roughly 115mg

FAQs

Can I use fresh spinach instead of frozen for Mary Berry Spinach and Artichoke Dip?

Yes, fresh spinach works if you wilt it first. Sauté it in a dry pan over medium heat until it collapses, then cool and squeeze it as dry as you would frozen spinach.

How long does Mary Berry Spinach and Artichoke Dip last in the fridge?

Leftover dip keeps for up to 3 days in an airtight container in the refrigerator. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F (177°C) for about 10-15 minutes.

Can I make this dip ahead of time?

Absolutely. Assemble the dip completely but do not bake it. Cover and refrigerate for up to 24 hours, then bake directly from the fridge, adding 5-10 extra minutes to the baking time.

Is this recipe spicy with the red pepper flakes?

The 1/4 teaspoon of red pepper flakes adds just a gentle warmth, not significant heat. If you prefer no spice at all, simply leave it out with no other adjustments needed.

Can I freeze Mary Berry Spinach and Artichoke Dip?

Freeze the unbaked dip in a freezer-safe dish for up to 1 month. Thaw overnight in the refrigerator before baking as directed. For best texture, do not freeze after baking.

What is the best way to drain artichoke hearts for this dip?

Drain them in a colander, then pat the artichoke hearts gently with paper towels before chopping. This removes excess brine that could make the dip salty or watery.

Wrapping It Up

This Mary Berry Spinach and Artichoke Dip delivers exactly what a good appetizer should — creamy texture, bold flavour, and easy preparation that works for both weeknights and parties. The full-fat base and well-dried vegetables make all the difference, so take the extra minute to squeeze that spinach properly. Give it a try for your next gathering, and watch it disappear from the serving dish before anything else on the table.

Mary Berry Spinach and Artichoke Dip

Print Recipe

Print Recipe

This creamy, cheesy spinach and artichoke dip, inspired by Mary Berry’s simple elegance, is a crowd-pleasing appetizer. The blend of cream cheese, sour cream, and mayonnaise creates a rich base, while spinach and artichokes add texture and flavor. Baked until bubbly and golden, it’s perfect for serving with tortilla chips or crusty bread.

• Author: Ekani Ella
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Yield: 4 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 ounces full-fat cream cheese, softened to room temperature
• 1/2 cup full-fat sour cream
• 1/2 cup mayonnaise (preferably Hellmann’s or Best Foods)
• 10 ounces frozen chopped spinach, thawed and squeezed very dry
• 14 ounces canned artichoke hearts, drained and roughly chopped
• 1 cup shredded low-moisture mozzarella cheese (4 ounces)
• 1/2 cup grated Parmesan cheese (2 ounces)
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• For serving: tortilla chips, baguette slices, or crudités

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish or a 9-inch pie plate with butter or nonstick spray. This prevents the dip from sticking and promotes even browning.
2. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or wooden spoon to blend until smooth and homogenous. Ensure the cream cheese is fully incorporated with no lumps, which guarantees a silky texture.
3. Add the squeezed-dry spinach to the bowl. To remove excess moisture from the thawed spinach, press it firmly in a clean kitchen towel or use a potato ricer — even a tablespoon of extra water can make the dip watery. Break up the spinach as you add it.
4. Fold in the chopped artichoke hearts, shredded mozzarella, and half of the grated Parmesan. Reserve the remaining Parmesan for the topping. Add the minced garlic, red pepper flakes (if using), salt, and pepper. Stir until all ingredients are evenly distributed.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer using the back of a spatula. Smooth the top so it bakes uniformly. Sprinkle the reserved Parmesan cheese evenly over the surface for a golden, crispy crust.
6. Bake the dip on the center rack of the preheated oven for 20 to 25 minutes, until it is bubbly around the edges and the top is lightly browned in spots. The center should jiggle slightly but set as it cools. For a more browned top, switch the oven to broil for the final 1-2 minutes, watching closely to avoid burning.
7. Remove the dip from the oven and let it rest for at least 5 minutes before serving. This resting period allows the dip to thicken slightly so it doesn’t slide off chips. Serve warm with tortilla chips, toasted baguette slices, or crisp vegetables like celery and bell pepper strips.

Notes

Store leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (177°C) oven for 10-15 minutes, or microwave individual portions in 30-second bursts until hot. The dip can be assembled (but not baked) up to 24 hours ahead; cover and refrigerate, then bake directly from the fridge, adding 5-10 minutes to the baking time. To freeze, assemble the unbaked dip in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed.

Nutrition

• Calories: 547
• Sugar: 3g
• Sodium: 1080mg
• Unsaturated Fat: 24g
• Carbohydrates: 13g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 110mg

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