Longhorn Steakhouse Parmesan Crusted Spinach Dip Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it is rich, cheesy, and surprisingly easy to prepare. The creamy spinach filling pairs perfectly with the golden Parmesan crust, creating an irresistible combination of smooth and crispy textures. I also like that I can make it ahead of time and bake it just before serving for the freshest flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Spinach Dip

• 10 ounces frozen chopped spinach, thawed and well drained
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (optional)

For the Parmesan Crust

• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley (optional)

Directions

1. I preheat my oven to 375°F (190°C).
2. I squeeze as much moisture as possible from the thawed spinach to keep the dip thick and creamy.
3. I combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, Monterey Jack, garlic, onion powder, garlic powder, salt, pepper, and crushed red pepper flakes in a large mixing bowl.
4. I fold in the spinach until everything is evenly combined.
5. I spread the mixture into a lightly greased baking dish.
6. I mix the Parmesan cheese, panko breadcrumbs, melted butter, and Italian seasoning in a small bowl.
7. I sprinkle the Parmesan topping evenly over the spinach mixture.
8. I bake for 25 to 30 minutes until the dip is hot and bubbly.
9. I broil the dip for 2 to 3 minutes until the Parmesan crust becomes golden brown and crispy, watching it carefully to prevent burning.
10. I garnish with fresh parsley if I like and serve immediately with tortilla chips, toasted baguette slices, crackers, or fresh vegetables.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• I add chopped artichoke hearts for a spinach-artichoke version.
• I mix in crumbled cooked bacon for extra smoky flavor.
• I substitute Gruyère or white cheddar for part of the mozzarella to create a richer cheese blend.
• I stir in diced jalapeños for a spicy kick.
• I replace the Monterey Jack with pepper Jack when I want additional heat.
• I add chopped sautéed mushrooms for extra savory flavor.

Storage/Reheating

I store any leftover dip in an airtight container in the refrigerator for up to 4 days. When I want to enjoy it again, I reheat it in a 350°F oven for about 15 minutes or until heated through. I can also microwave individual portions in 30-second intervals, although the Parmesan topping stays crispier when reheated in the oven. If I freeze the dip, I do so before baking and keep it frozen for up to 2 months. I thaw it overnight in the refrigerator before baking as directed.

FAQs

Can I use fresh spinach instead of frozen?

Yes. I sauté about 1 pound of fresh spinach until wilted, let it cool, and squeeze out as much liquid as possible before adding it to the mixture.

Why do I need to drain the spinach well?

I remove as much moisture as possible because excess water can make the dip thin and watery instead of rich and creamy.

Can I prepare this dip ahead of time?

Yes. I assemble the dip up to one day in advance, cover it, refrigerate it, and bake it just before serving.

What should I serve with this dip?

I enjoy serving it with tortilla chips, toasted baguette slices, pita chips, crackers, celery sticks, carrot sticks, and sliced bell peppers.

How do I get the Parmesan topping extra crispy?

I broil the dip for the final 2 to 3 minutes of baking while watching it closely. This creates a beautifully golden, crunchy Parmesan crust without overcooking the dip.

Conclusion

I think this Longhorn Steakhouse-inspired Parmesan crusted spinach dip is one of the most satisfying appetizers I can make at home. The creamy, cheesy filling and crispy Parmesan topping create an impressive dish that is perfect for entertaining or simply enjoying with family. I love how simple it is to prepare, and it always disappears quickly whenever I serve it.

Longhorn Steakhouse Parmesan Crusted Spinach Dip Recipe

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This Longhorn Steakhouse-inspired Parmesan Crusted Spinach Dip is a warm, creamy appetizer loaded with spinach and a blend of rich cheeses, then topped with a crispy Parmesan crust. It’s perfect for parties, family gatherings, or serving with your favorite dippers.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 10 ounces frozen chopped spinach, thawed and well drained
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (optional)
• For the Parmesan crust: 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley (optional)

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Squeeze as much moisture as possible from the thawed spinach.
3. In a large bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, Monterey Jack, garlic, onion powder, garlic powder, salt, black pepper, and crushed red pepper flakes if using.
4. Fold in the drained spinach until evenly combined.
5. Spread the mixture into a lightly greased baking dish.
6. In a small bowl, mix the Parmesan cheese, panko breadcrumbs, melted butter, and Italian seasoning for the topping.
7. Sprinkle the Parmesan topping evenly over the spinach mixture.
8. Bake for 25–30 minutes until the dip is hot and bubbly.
9. Broil for 2–3 minutes until the topping is golden brown and crispy, watching carefully to prevent burning.
10. Garnish with chopped parsley if desired and serve immediately with tortilla chips, toasted baguette slices, crackers, or fresh vegetables.

Notes

• Add chopped artichoke hearts for a spinach-artichoke variation.
• Mix in cooked crumbled bacon or sautéed mushrooms for extra flavor.
• Substitute Gruyère, white cheddar, or pepper Jack for part of the cheese blend.
• Prepare the dip up to 1 day ahead, refrigerate, and bake just before serving.
• Store leftovers in the refrigerator for up to 4 days or freeze before baking for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 310 kcal
• Sugar: 3 g
• Sodium: 540 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 55 mg