Longhorn Spinach Dip Recipe
This creamy, garlicky, copycat spinach dip recipe tastes just like the Parmesan Crusted Spinach dip from Longhorn! It's cheesy, flavorful, and freezer-friendly!
Equipment
- 1 small baking dish
Ingredients
Ingredients for Spinach Dip:
- 6 oz spinach , (or 6-oz of frozen spinach, thawed, drained, and liquid squeezed out)
- 2 Tbsp extra virgin olive oil
- 5 cloves garlic , (1 tablespoon, minced)
- 8 oz cream cheese , (broken up into six chunks)
- 1/2 cup heavy cream
- 3/4 cup grated parmesan cheese , (I used Kraft)
- 3/4 cup white cheddar cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp garlic powder
Parmesan Crust:
- 2 Tbsp Panko bread crumbs
- 2 Tbsp parmesan cheese , (I used pre-shredded cheese in a 5-oz bag)
- 1/2 Tbsp unsalted butter , (melted)
Instructions
Directions:
- Chop spinach, or if using frozen, thaw and squeeze out any excess liquid.
- Heat a deep skillet over medium heat. Add the olive oil. When heated, add the minced garlic and sweat for 30 seconds until aromatic.
- Stir in the spinach and heat thoroughly (about 1 minute). Add the cream cheese and melt it.
- Once the cream cheese is mushy and melted, add the remaining ingredients, stirring well to combine and heat thoroughly (heavy cream, parmesan, white cheddar, salt, pepper, and garlic powder).
- Transfer the spinach mixture into a baking dish.
- In a small bowl, mix together the parmesan crust ingredients (Panko, parmesan cheese, and melted butter). Sprinkle evenly over the spinach mixture.
- Broil the dip on the middle rack of the oven until bubbly and the crust is golden brown (4 minutes on high).
- Serve with pita chips.
Notes
- Recipe Yield: This spinach dip makes about 2 1/2 cups of filling.
- Serving size: 1 serving is about 1/3 cup of spinach dip.
- To make a four-cheese spinach dip: use 3/4 cup of Parmesan and Romano cheese, 3/4 cup of shredded white cheddar, and 1/4 cup of grated provolone. I usually have Parmesan and cheddar on hand.
- This spinach dip works well with fresh or frozen spinach.
- To freeze spinach dip, cool it and transfer it to a quart-sized freezer bag. Keep frozen for up to 3 months. Thaw and reheat as instructed in step 7.
- Longhorn spinach dip is served with crispy flatbread chips, using pita bread.
- To make crispy flatbread chips using pita bread: Cut up Pita bread or naan bread into wedges. Deep fry the pita bread in 350-375°F oil (175-190°C) for 2-3 minutes until golden brown and crisp. This is exactly how Longhorn serves their Spinach dip, with pita bread chips.
- Use any crisp bread or chips that you have on hand for dipping, like crostini, pita chips, or crackers.
Nutrition Facts
Longhorn Spinach Dip Recipe
Serving Size
1 serving
Amount per Serving
Calories
335
% Daily Value*
Fat
30
g
46
%
Saturated Fat
16
g
100
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
76
mg
25
%
Sodium
520
mg
23
%
Potassium
245
mg
7
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
3214
IU
64
%
Vitamin C
8
mg
10
%
Calcium
274
mg
27
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
