This Longhorn Steakhouse Copycat Parmesan Crusted Spinach Dip is creamy, cheesy, and topped with the most irresistible golden Parmesan crust. Whether you’re recreating your favorite restaurant appetizer or making a crowd-pleaser for your next get-together, this dip is sure to be a hit.
If you’ve ever dined at Longhorn Steakhouse, chances are you’ve tried their Parmesan Crusted Spinach Dip—a creamy, cheesy appetizer that always disappears fast.
The good news?
You can make this restaurant favorite right at home with simple ingredients and just a few easy steps. Perfect for game days, parties, or family dinners, this dip is warm, cheesy, and absolutely addictive.
Why You’ll Love This Recipe!
- Restaurant-quality appetizer at home
- Easy to make ahead and bake when ready
- Perfect for holidays, parties, and game nights
- Cheesy, creamy, and topped with a golden Parmesan crust
Longhorn Steakhouse Copycat Parmesan Crusted Spinach Dip Ingredients
- Cream cheese – the rich base of the dip
- Mayonnaise – adds creaminess and tang
- Sour cream – balances flavors
- Mozzarella cheese – for that melty, gooey texture
- Parmesan cheese – the star of the crispy topping
- Spinach – fresh or frozen, well-drained
- Artichoke hearts – optional, but add great flavor (just like many restaurant dips!)
- Garlic – for extra savory depth
- Seasonings – salt, pepper, and a pinch of red pepper flakes (optional)
How to Make Longhorn Parmesan Crusted Spinach Dip
Step 1: In a mixing bowl, combine cream cheese, mayo, sour cream, garlic, spinach, artichokes (if using), mozzarella, and half of the Parmesan. Season with salt, pepper, and a little red pepper flakes if you like a kick.
Step 2: Add 1 cup water to the Instant Pot. Spray a 7-inch oven-safe dish (like a springform pan or glass dish) with cooking spray. Pour the spinach dip mixture into the dish, cover tightly with foil, and place on a trivet inside the Instant Pot.
Step 3: Lock the lid and set the Instant Pot to Manual/High Pressure for 10 minutes. Once done, allow a quick release of pressure.
Step 4: In a small bowl, mix remaining Parmesan + panko breadcrumbs. Sprinkle evenly over the cooked dip.
Step 5: Place the dish under the broiler (3–5 minutes) until golden brown and bubbly. (If your Instant Pot has an air fryer lid, you can use that instead to crisp the topping in 2–3 minutes.)
Parmesan Crusted Spinach Dip Longhorn Recipe Tips
- Drain spinach well – squeeze out all moisture to prevent a watery dip.
- Use freshly grated Parmesan – it melts and crisps much better than pre-shredded.
- Make ahead – assemble the dip up to 24 hours in advance, then bake before serving.
- Switch up dippers – try naan, pretzel bites, or fresh veggies for variety.
Copycat Longhorn Spinach Dip Recipe Faqs
Can I make this spinach dip ahead of time? Yes! You can assemble the dip up to a day in advance, cover it tightly, and refrigerate. When ready to serve, just bake and add the Parmesan crust topping.
What kind of spinach works best? Frozen chopped spinach works great—just thaw and squeeze out as much liquid as possible. Fresh spinach can be used too; just sauté it down until wilted before mixing into the dip.
Do I have to add artichokes? Nope! The classic Longhorn version doesn’t use artichokes, but you can add them if you want extra texture and flavor.
How do I get the Parmesan crust crispy? Broil the dip for 2–3 minutes after baking. This gives that signature golden, crunchy topping without burning the cheese.
Can I reheat leftovers? Absolutely! Reheat in the oven at 350°F until warmed through, or in the microwave for a quick snack.
What do you serve with spinach dip? This dip pairs well with tortilla chips, warm bread, pita chips, or even fresh veggie sticks like celery and carrots.
More Copycat Longhorn Recipes
- Longhorn French Onion Soup Recipe
- Longhorn Spicy Chicken Bites Recipe
- Air Fryer Longhorn Parmesan Chicken
- Longhorn Steakhouse Redrock Grilled Shrimp Recipe
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Longhorn Steakhouse Copycat Parmesan Crusted Spinach Dip
Description
Ingredients
- 8 oz cream cheese , softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup mozzarella cheese , – shredded
- 1 cup Parmesan cheese, divided, ½ cup for filling, ½ cup for topping
- 2 cups spinach, sautéed or frozen (thawed and drained well)
- 2 garlic cloves – minced, minced
- 1 cup artichoke hearts , optional, chopped
- ½ tsp salt
- ¼ tsp black pepper
- Pinch red pepper flakes, optional
- ½ cup panko breadcrumbs
Instructions
- In a mixing bowl, combine 8 oz cream cheese ¼ cup mayonnaise, ½ cup sour cream, 2 garlic cloves – minced, 2 cups spinach, 1 cup artichoke hearts (if using), 1 cup mozzarella cheese , and half of the 1 cup Parmesan cheese. Season with ½ tsp salt, p¼ tsp black pepper and a Pinch red pepper flakes if you like a kick.
- Add 1 cup water to the Instant Pot.
- Spray a 7-inch oven-safe dish (like a springform pan or glass dish) with cooking spray.
- Pour the spinach dip mixture into the dish, cover tightly with foil, and place on a trivet inside the Instant Pot.
- Lock the lid and set the Instant Pot to Manual/High Pressure for 10 minutes.
- Once done, allow a quick release of pressure.
- In a small bowl, mix remaining Parmesan + ½ cup panko breadcrumbs .
- Sprinkle evenly over the cooked dip.
- Place the dish under the broiler (3–5 minutes) until golden brown and bubbly.
- (If your Instant Pot has an air fryer lid, you can use that instead to crisp the topping in 2–3 minutes.)
Equipment
- Instant Pot, or Pressure Cooker
- Broiler
Nutrition
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