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Ever crave that hot spinach dip from your favorite steakhouse? The kind that arrives at your table all bubbly and golden at the edges, with melty cheese strings pulling apart as you scoop?
This Hot Spinach Dip is exactly that—a big hit at parties, game nights, and potlucks.
I mean, who doesn’t love dunking into a rich blend of spinach and cheeses? You can serve it with crunchy tortilla chips, toasty pita bread, or even crisp celery sticks.
My advice? Make a double batch. This stuff disappears faster than you would believe!
The secret to the dip’s deliciousness is the simple ingredients: cream cheese, sour cream, and yes—plenty of mozzarella and parmesan cheese.
And don’t forget about the star of the show: the spinach! Trust me, once you see how easy it is to make this at home, you’ll be serving it up as your go-to party dip.
If you’re worried about having too much spinach or dealing with excess water, don’t stress. We’ll talk about how to handle it (hint: pat it dry with layers of paper towels!).
So get ready to gather around the table, cheese-lovers and veggie-lovers alike, because this Hot Spinach Dip will keep everyone grabbing more. Let’s get started!
Some of our other favorite PARTY DIP RECIPES we have on our site include: Creamy Beer Cheese Dip Recipe, Easy Mediterranean Dip Recipe, and Cream Cheese Caramel Apple Dip Recipe.
WHY THIS RECIPE WORKS:
- Simple Yet Packed with Flavor: It uses basic ingredients you can easily find at your grocery store, yet the result tastes like a restaurant-level appetizer.
- Melty, Cheesy Goodness: A combination of cream cheese, mozzarella cheese, and parmesan cheese ensures a gooey, golden brown top while keeping the middle extra creamy.
- Crowd Pleaser: Perfect for everything from game day to the holiday table, this is a real favorite appetizer that disappears fast. Serious big hit alert!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Cream cheese
- Sour cream
- Frozen spinach (thawed and drained)
- Garlic (minced)
- Shredded cheese (e.g., mozzarella or Italian blend)
- Parmesan cheese (shaved or grated)
- Bread crumbs (panko or regular)
- Ranch dressing (small amount for topping mixture)
- Salt and pepper
- Pita bread or chips for serving
HOW TO MAKE HOT SPINACH DIP:
- Preheat oven to 350 degrees.
- In a large mixing bowl stir together the cream cheese and sour cream.
- Stir in the spinach and garlic, 1 cup Italian blend cheese, and 1/4 cup shaved parmesan.
- Pour the dip into an 8×8 baking dish.
- Top with the rest of the Italian blend cheese and shaved parmesan.
- In a small bowl, combine the bread crumbs, ranch dressing, and grated Parmesan cheese.
- Spread this mixture carefully over the top.
- Place in the oven and bake for 20 minutes or until bubbly and the top is golden.
- Slice your pitas into wedges and spray with spray oil.
- Place on a baking sheet and bake for 12 minutes or until golden and crisp.
- Serve the dip with the pitas.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE FRESH SPINACH?
Yes! If you’d rather skip frozen spinach, simply wilt down fresh spinach in a large skillet with a tiny bit of olive oil.
Drain any excess liquid thoroughly, so your dip doesn’t turn watery.
Chop it up and proceed as normal.
WHAT TO SERVE THIS WITH?
Tortilla chips, pita chips, baguette slices, or even carrot sticks and other fresh veggies.
For a fancier twist, you can hollow out a bread bowl and fill it with the dip—talk about a “wow” factor at your next gathering!
ANY ADDITIONS?
You know it! I’m a fan of a little cayenne myself. Spice it up!
- Chopped artichokes: Make it a spinach-artichoke combo by tossing in a cup of well-drained artichokes.
- Bacon bits: For a salty, smoky boost, sprinkle crisp bacon on top.
- Onion powder or garlic powder: If you love an extra flavor punch.
- Chopped jalapeños: Adding some spice can take your dip from mild to wild in seconds.
- Cheddar cheese: Swap out part of the mozzarella for cheddar if you enjoy a sharper edge.
- Hot sauce swirl: Mix in a dash or two for a spicy southwestern spin.
- Minced red bell peppers: A bit of color and sweetness.
- Cayenne pepper dusting: Over the top if you like a tingle of heat.
- Fresh herbs (like parsley or basil): Chopped on top for a bright, fresh note.
- Sliced water chestnuts: Adds crunch to your creamy dip for a fun textural contrast.
ANY SUBSTITUTIONS?
Most definitely. Let me know how it turns out for you!
- Greek yogurt for sour cream if you want a lighter but still tangy approach.
- Fresh spinach in place of frozen, as noted—just cook it down first and remove excess water.
- Different shredded cheese (like cheddar, Monterey jack, or pepper jack) if mozzarella isn’t your style.
- Dry ranch seasoning in place of ranch dressing if that’s all you have—mix with a little water or extra sour cream to keep moisture in check.
- No spinach at all: If someone in your house hates green stuff, sub cooked, chopped broccoli or kale—though it wouldn’t be the same “spinach dip,” it’s still a great recipe trick.
HOW TO STORE:
Refrigerator
Spoon leftover dip into an airtight container. It’ll keep for up to 3 days.
When you’re ready to reheat, place in a microwave-safe bowl or oven-safe dish until warmed through—stir occasionally for best results.
Freezer
Freezing can change the texture a bit, but if you must, freeze the unbaked mixture in a sealed container.
Thaw overnight in the fridge and bake as usual.
The consistency might be slightly different, but it’s still pretty tasty after reheating.
DANA’S TIPS AND TRICKS:
- Squeeze Spinach Dry: Whether fresh or frozen, removing excess moisture helps avoid a watery dip. Press it with paper towels.
- Grate Your Own Cheese: Pre-shredded cheese often has added starches, so grating your own can give a smoother melt.
- Go Low and Slow: If you want to use a slow cooker, mix everything up and cook on medium heat or low for about 2 hours—then transfer to a smaller dish for serving.
- Taste Test Before Baking: You can sample the mixture cold. If it needs more salt, pepper, or garlic, toss it in now—always easier than after it’s baked.
- Paper Towels on Top: If your dip looks a little oily when it comes out of the oven, blot carefully with a paper towel to soak up extra grease.
- Don’t Fear the Panko: Topping with a sprinkle of bread crumbs can give a crunchy golden topping.
Hot Spinach Dip, which is a copycat from Longhon, is that simple recipe you need for your next game night or potluck.
It’s got the creamy blend of spinach we all love, plus plenty of cheese and a load of flavor to back it up!
Copycat Longhorn Hot Spinach Dip Recipe
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 12 ounces frozen spinach thawed and drained
- 2 cloves garlic minced
- 2 cups Italian blend cheese divided
- 1/2 cup shaved Parmesan divided
- 1/3 cup panko bread crumbs
- 1 tablespoon ranch dressing
- 1/3 cup grated Parmesan
- Pita bread
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl stir together the cream cheese and sour cream.8 ounces cream cheese, 1 cup sour cream
- Stir in the spinach and garlic, 1 cup Italian blend cheese, and 1/4 cup shaved parmesan.12 ounces frozen spinach, 2 cloves garlic, 2 cups Italian blend cheese, 1/2 cup shaved Parmesan
- Pour the dip into an 8×8 baking dish.
- Top with the rest of the Italian blend cheese and shaved parmesan.
- In a small bowl, combine the bread crumbs, ranch dressing, and grated Parmesan cheese.1/3 cup panko bread crumbs, 1 tablespoon ranch dressing, 1/3 cup grated Parmesan
- Spread this mixture carefully over the top.
- Place in the oven and bake for 20 minutes or until bubbly and the top is golden.
- Slice your pitas into wedges and spray with spray oil.Pita bread
- Place on a baking sheet and bake for 12 minutes or until golden and crisp.
- Serve the dip with the pitas.
Notes
- Squeeze Spinach Dry: Whether fresh or frozen, removing excess moisture helps avoid a watery dip. Press it with paper towels.
- Grate Your Own Cheese: Pre-shredded cheese often has added starches, so grating your own can give a smoother melt.
- Go Low and Slow: If you want to use a slow cooker, mix everything up and cook on medium heat or low for about 2 hours—then transfer to a smaller dish for serving.
- Taste Test Before Baking: You can sample the mixture cold. If it needs more salt, pepper, or garlic, toss it in now—always easier than after it’s baked.
- Paper Towels on Top: If your dip looks a little oily when it comes out of the oven, blot carefully with a paper towel to soak up extra grease.
- Don’t Fear the Panko: Topping with a sprinkle of bread crumbs can give a crunchy golden topping.
Nutrition
Love This Recipe?
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