This longhorn spinach dip recipe gives you a hot, creamy copycat of the LongHorn Steakhouse appetizer without a trip to the restaurant. The problem is that many homemade versions turn out watery, bland, or greasy. A few simple choices, like squeezing the spinach dry and using the right cheeses, fix all three.
What Is Longhorn Spinach Dip?
Longhorn spinach dip is the LongHorn Steakhouse take on a classic spinach artichoke dip: a hot, bubbly bowl of spinach, artichoke hearts and melted cheese, served with something crunchy for scooping. The flavor is creamy, savory and a little tangy, with a golden, cheesy top.
This longhorn spinach dip recipe is a home-kitchen copycat, not the restaurant’s official formula. It works well because the base is simple: cream cheese, Parmesan cheese and Monterey Jack melt into a rich, scoopable dip using ordinary grocery-store ingredients. You also control the salt, the garlic and the cheese level.
Want to see how the restaurant version is described first? Our look at whether Longhorn spinach dip is too rich covers it.
Ingredients
You need pantry staples and a few cheeses to make a creamy, bubbly copycat dip. Most of it comes from a single grocery run.
- Spinach: one 10-ounce package frozen chopped spinach, thawed and squeezed very dry (or about 10 ounces fresh, wilted and chopped)
- Artichoke hearts: one 14-ounce can, drained and chopped
- Cream cheese: 8 ounces, softened
- Sour cream: ½ cup
- Mayonnaise: ¼ cup
- Monterey Jack: 1 cup shredded
- Parmesan cheese: ½ cup freshly grated, plus extra for the top
- Garlic: 2 cloves, minced
- Seasoning: ¼ teaspoon salt, ¼ teaspoon black pepper, pinch of red pepper flakes
- For serving: tortilla chips
Frozen spinach is the easier choice. It must be thawed and squeezed in a clean towel, or the dip turns watery. You also need a 1½-quart baking dish.
How to Make Longhorn Spinach Dip
This copycat comes together in about 15 minutes of prep, then bakes until bubbly. Follow these steps in order.
- Heat the oven. Set it to 375°F and lightly grease a baking dish.
- Squeeze the spinach dry. Wrap thawed spinach in a clean towel and wring out every drop of water.
- Mix the base. Beat softened cream cheese with sour cream or mayo, garlic, and seasoning until smooth.
- Fold in the extras. Stir in the spinach, chopped artichoke hearts, Parmesan cheese, and half the Monterey Jack.
- Top and bake. Spread the dip in the dish, add the remaining Monterey Jack, and bake 20 to 25 minutes until bubbly and golden.
- Rest briefly. Let it cool for 5 minutes, then serve warm.
Tips for the Creamiest, Cheesiest Dip
Small prep steps decide whether your dip turns out silky or soupy. Keep these in mind before you bake.
- Soften the cream cheese. Let it sit at room temperature for about 30 to 60 minutes so it blends without lumps.
- Squeeze the spinach dry. Wring thawed spinach in a clean towel until almost no liquid drips out.
- Shred your own cheese. Freshly shredded Monterey Jack and Parmesan cheese melt smoother than bagged cheese, which often contains anti-caking starch.
- Chop the artichoke hearts well. Pat them dry first so they add flavor, not extra water.
- Brown the top. Sprinkle extra cheese over the dip, then broil for 1 to 3 minutes while you watch closely.
Easy Variations and Substitutions
This dip is forgiving, so swap freely. Each change below shifts the texture or flavor in a predictable way.
| Version | What to change | Result |
|---|---|---|
| Lighter | Use Greek yogurt for half the sour cream or cream cheese, or choose reduced-fat cream cheese | Tangier and a little looser; bake a few minutes longer |
| Spicy | Add diced jalapeños, pepper jack in place of Monterey Jack, or a pinch of cayenne | Noticeable heat with a bolder, sharper cheese flavor |
| Dairy-free | Use dairy-free cream cheese and shredded cheese, plus nutritional yeast | Softer and less stretchy; flavor depends on the brand |
| Slow cooker | Combine everything in the slow cooker and heat on low until hot and melted | Very creamy and easy to keep warm, but no browned top |
Frozen spinach works in any version if you thaw it and squeeze out the water first. Canned artichoke hearts work too; drain and chop them well.
What to Serve With Spinach Dip
Sturdy dippers work best, because this dip is thick and cheesy. Tortilla chips are the classic pick, and you can round out the spread with a few other options:
- Tortilla chips: Choose thick, restaurant-style chips that won’t snap under the weight.
- Toasted pita wedges: Brush with olive oil and bake until crisp.
- Sliced baguette: Toast the slices for a crunchy, bread-bowl feel.
- Fresh veggies: Try celery, bell pepper strips, carrots and cucumber rounds.
For game day or a party, add easy finger foods like chicken wings, sliders, soft pretzel bites or a platter of cheese and crackers. A bowl of salsa on the side gives guests a lighter, tangier option.
Storing, Reheating and Making Ahead
Assemble the dip up to 24 hours ahead. Spread it in the baking dish, cover tightly and refrigerate it unbaked. Add about 5 to 10 minutes to the bake time, since it starts cold.
Refrigerate leftovers within two hours. Store them in an airtight container for three to four days.
Reheat gently. Warm single portions in the microwave at 50% power, stirring every 30 seconds. For a full batch, cover the dish with foil and heat at 350°F until bubbly in the center. A splash of milk or a spoonful of cream cheese brings back the creaminess.
Freezing works, but with a texture change. Cream cheese can turn slightly grainy. Freeze the unbaked dip for up to about two months, thaw it overnight in the fridge, and stir well before baking. Always heat leftovers until steaming hot.
Key Takeaways
- The restaurant’s appetizer is a hot spinach artichoke dip, and a good copycat gets close with cream cheese, Parmesan cheese and Monterey Jack.
- Squeeze the spinach very dry and pat the artichoke hearts. This is the best way to avoid a watery dip.
- Soften the cream cheese and shred your own cheese for the smoothest, creamiest melt.
- Bake the dip in a baking dish until it is bubbly and lightly golden, then serve it warm with sturdy tortilla chips.
- You can assemble the dip a day ahead, and leftovers typically keep three to four days in the fridge.
- Swap in other cheeses, add heat or use a slow cooker to suit your crowd. Curious how the restaurant version compares? Read this look at whether Longhorn spinach dip is too rich.
Frequently Asked Questions About longhorn spinach dip recipe
Is Longhorn spinach dip the same as spinach artichoke dip?
Mostly, yes. The restaurant’s appetizer is a hot spinach artichoke dip made with spinach, artichoke hearts and melted cheese. LongHorn Steakhouse doesn’t publish its exact recipe, so a copycat uses cream cheese, Parmesan and Monterey Jack to match the creamy, cheesy flavor. Menu items can change, so check with your local restaurant.
Can I use frozen spinach for this dip?
Yes, frozen spinach works well and saves time. Thaw it completely, then squeeze out every bit of liquid in a clean kitchen towel. Skipping that step is the top cause of watery dip. Frozen chopped spinach typically comes in 10-ounce packages, so check your recipe’s amount against the package size.
Can I make longhorn spinach dip ahead of time?
Yes. Mix the dip, spread it in the baking dish, cover it and refrigerate it unbaked for up to a day. Bake it when guests arrive, adding a few extra minutes because it starts cold. Check that the center is hot and bubbly before serving, and stir once before scooping.
References & Further Reading
- LongHorn Steakhouse – LongHorn Steakhouse
- USDA FoodSafety.gov – U.S. Department of Health and Human Services
- USDA – U.S. Department of Agriculture
About This Article
This guide was written with AI assistance from publicly available information. Prices, nutrition values and availability can change, so confirm important details with the official source before you decide.