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A baked spinach dip crowned with a golden parmesan crust rests in a dark rectangular baking dish. Beside it are crispy tortilla chips. In the background, a tall glass of iced drink and a potted green plant are visible, with fresh greens scattered around.
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Longhorn Steakhouse Parmesan Crusted Spinach Dip

Now you can recreate the delicious spinach dip from Longhorn Steakhouse in your own kitchen with this Longhorn Parmesan Crusted Spinach Dip. This creamy, cheesy dip features cream cheese, spinach, garlic, and plenty of cheese, topped with a crunchy ranch Parmesan crust. Serve it with freshly made crispy pita chips for a great game day appetizer.
Course Appetizer
Cuisine American
Keyword parmesan crusted spinach dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 511kcal
Author Ksenia Prints

Equipment

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
  • ½ cup shaved Parmesan divided
  • ⅓ cup panko bread crumbs
  • 1 tablespoon ranch dressing
  • ⅓ cup grated Parmesan
  • Pita bread

Instructions

  • Preheat your oven to 350°F.
  • In a large mixing bowl, combine the cream cheese and sour cream until smooth.
  • Mix in the spinach, garlic, 1 cup of the Italian blend cheese, and ¼ cup of the shaved Parmesan.
  • Transfer the mixture to a small baking dish or an 8x8 dish.
  • Sprinkle the remaining Italian blend cheese and shaved Parmesan on top.
  • In a separate small bowl, mix the panko bread crumbs, ranch dressing, and grated Parmesan cheese together.
  • Carefully spread this mixture over the dip.
  • Bake in the oven for 20 minutes, or until bubbly and the top is golden brown.
  • Cut the pita bread into wedges and lightly spray with cooking oil.
  • Arrange on a baking sheet and bake for 12 minutes, or until golden and crispy.
  • Serve the warm dip alongside the pita chips.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.  
This dip also pairs well with tortilla chips, fresh veggies, or crackers.  
For an extra kick, consider adding red pepper flakes or jalapeños.

Nutrition

Calories: 511kcal | Carbohydrates: 14g | Protein: 24g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 626mg | Potassium: 389mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9011IU | Vitamin C: 5mg | Calcium: 455mg | Iron: 2mg