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Longhorn Spinach Dip is the bubbly, cheesy steakhouse appetizer everyone fights over, and this copycat tastes just like the one at the restaurant. I make a big dish for game day, and Maddie and Lizzie hover by the oven waiting for those golden, crispy panko edges. If you love a warm, scoopable appetizer, you will want our cream cheese wonton cups on the table too.
This hot spinach dip comes together in one bowl with cream cheese, sour cream, and three cheeses, then bakes under a crunchy panko ranch topping until golden.
Longhorn Spinach Dip Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 426kcal
- 🌶️ Flavor Profile: Cheesy, creamy, garlicky, and savory
- ✋ Difficulty: Easy, on par with our cream cheese fruit dip
Quick Answer
Stir together softened cream cheese and sour cream, then mix in thawed drained spinach, garlic, Italian blend cheese, and shaved parmesan. Spread it into an 8×8 baking dish, top with more cheese, and add a topping of panko, ranch, and grated parmesan. Bake at 350 degrees F for 20 minutes until bubbly and golden, then serve with crispy pita wedges.
Jump to:
- Longhorn Spinach Dip Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Longhorn Spinach Dip
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Longhorn Spinach Dip FAQs
- Other Recommended Appetizers and Dips
- Copycat Longhorn Hot Spinach Dip Recipe
Why This Recipe Works
Click to see the technique science
- Cream cheese and sour cream make it rich. Together they create that thick, creamy, scoopable base the steakhouse version is known for.
- Three cheeses melt beautifully. Italian blend cheese and two kinds of parmesan give the dip big, gooey, cheese pull flavor.
- Draining the spinach is key. Squeezing the spinach dry keeps the dip thick and creamy instead of watery.
- The panko topping adds crunch. A mix of panko, ranch, and parmesan bakes into a golden, crispy crust that contrasts the creamy dip.
- It bakes in just 20 minutes. A quick stir and a short bake means you can have a hot, bubbly appetizer ready fast.
Why You’ll Love This Recipe
- It tastes just like the Longhorn Steakhouse original, so you can enjoy it at home any time.
- It mixes up in one bowl and bakes in 20 minutes, perfect for parties and game day.
- That crispy panko topping over melty cheese is irresistible, right at home on a party table with our cheese sticks.
Key Ingredients
Simple ingredients make this steakhouse dip taste like the restaurant. Here is what each one does:
- Cream cheese and sour cream: The creamy, tangy base of the dip. Soften the cream cheese first for easy mixing.
- Spinach: Frozen spinach, thawed and squeezed very dry, adds color and that classic spinach dip flavor.
- Cheeses: Italian blend cheese plus shaved and grated parmesan give big, melty, savory flavor.
- Panko and ranch: Mixed with parmesan for a crunchy, golden topping that sets this dip apart.
- Pita: Baked into crisp wedges for dipping, though chips and veggies work too.
See recipe card for exact quantities.
Variations and Substitutions
Make this spinach dip your own with these easy ideas.
- Add artichokes: Stir in chopped artichoke hearts for a spinach artichoke dip twist.
- Make it spicy: Add diced jalapenos or a pinch of red pepper flakes.
- Use fresh spinach: Saute and squeeze dry about a pound of fresh spinach in place of frozen.
- Slow cooker method: Mix everything and cook on low about 2 hours, then transfer to a dish to serve.
- Change the dippers: Serve with tortilla chips, crackers, baguette slices, or fresh vegetables.
How to Make Longhorn Spinach Dip
- Preheat the oven to 350 degrees F. In a large bowl, stir together the softened cream cheese and sour cream until smooth.
- Stir in the thawed, drained spinach and minced garlic until evenly combined.
- Mix in 1 cup of the Italian blend cheese and a quarter cup of shaved parmesan.
- Spread the dip evenly into an 8×8 baking dish.
- Top with the remaining Italian blend cheese and shaved parmesan.
- In a small bowl, combine the panko bread crumbs, ranch dressing, and grated parmesan.
- Carefully spread the panko mixture over the top of the dip.
- Bake for 20 minutes until bubbly and golden. Serve with crispy baked pita wedges.
Recipe Tips & Tricks
- Squeeze the spinach dry. Removing excess moisture is the key to a thick, creamy dip that is not watery.
- Grate your own cheese. Pre-shredded cheese has starches that can keep it from melting as smoothly.
- Soften the cream cheese. Room temperature cream cheese mixes in lump free.
- Taste before baking. Sample the cold mixture and adjust salt, pepper, or garlic before it goes in the oven.
- Blot any oil. If the baked dip looks a little oily, dab the top gently with a paper towel.
- Do not skip the panko. The crunchy golden topping is what makes this dip taste like the steakhouse version.
Serving Ideas and Suggestions
Longhorn spinach dip is best served hot and bubbly, straight from the oven with crispy pita wedges for scooping. It is the ultimate party appetizer and game day snack.
Set it out as part of a bigger appetizer spread. It is delicious next to our cream cheese wonton cups, a bowl of green goddess dressing with fresh veggies, and a platter of chips.
It also pairs beautifully with a steakhouse style dinner. Serve it as a starter before our air fryer ribeye steak for a restaurant worthy meal at home.
Longhorn Spinach Dip FAQs
This copycat is made with cream cheese, sour cream, frozen spinach, garlic, Italian blend cheese, shaved and grated parmesan, and a crunchy topping of panko, ranch, and parmesan, served with pita wedges.
Yes. Mix the dip and assemble it in the baking dish up to a day ahead, cover, and refrigerate. Add the panko topping just before baking, and add a few extra minutes since it starts cold.
Squeeze the thawed spinach very dry before mixing it in. Removing the excess moisture is the single most important step for a thick, creamy spinach dip.
Crispy baked pita wedges are classic, but tortilla chips, crackers, baguette slices, and fresh vegetables all work great for scooping up this hot spinach dip.
Yes. Combine everything and cook on low for about 2 hours until hot and melted, then transfer to a smaller dish to serve. Broil the top briefly if you want the crispy panko topping.
Reheat leftovers in a 350 degree F oven until warmed through and bubbly again, about 10 to 15 minutes. The microwave works in a pinch but will not keep the topping crisp.
Hosting a party? Add our baked cream cheese wonton cups to the menu next.
Top this dip with our crunchy homemade panko bread crumbs for the perfect golden crust.
Add our 4 ingredient Taco Bell nacho cheese to your party dip lineup.
Balance the hot dip with a chilled bowl of our creamy cold crab dip on the same spread.
If hot and creamy appetizers are your thing, our sausage stuffed mushrooms belong on your party menu.
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
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