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Mary Berry Spinach and Artichoke Dip

Mary Berry Spinach and Artichoke Dip - recipe card
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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.

Ingredients

Scale
  • 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

Keywords: Mary Berry spinach dip, spinach artichoke dip, baked spinach dip, creamy appetizer, party dip, spinach artichoke recipe, easy dip, hot dip, cheesy dip, comfort food appetizer

Find it online: https://maryberrycooks.co.uk/mary-berry-spinach-and-artichoke-dip-recipe/