Longhorn Steakhouse Parmesan Crusted Spinach Dip Recipe
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.
- 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)
Instructions
- Preheat the oven to 375°F (190°C).
- Squeeze as much moisture as possible from the thawed spinach.
- 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.
- Fold in the drained spinach until evenly combined.
- Spread the mixture into a lightly greased baking dish.
- In a small bowl, mix the Parmesan cheese, panko breadcrumbs, melted butter, and Italian seasoning for the topping.
- Sprinkle the Parmesan topping evenly over the spinach mixture.
- Bake for 25–30 minutes until the dip is hot and bubbly.
- Broil for 2–3 minutes until the topping is golden brown and crispy, watching carefully to prevent burning.
- 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
