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Longhorn Steakhouse Parmesan Crusted Spinach Dip Recipe

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This Longhorn Steakhouse inspired Parmesan Crusted Spinach Dip is a creamy, cheesy appetizer featuring a blend of cream cheese, sour cream, spinach, garlic, and Italian cheeses. Topped with a crispy parmesan and panko breadcrumb crust, it’s baked to golden perfection and served warm alongside crispy pita chips. Perfect for parties or casual gatherings, this dip combines rich flavors with a delightful crunchy topping.

Ingredients

Dip

  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 12 ounces frozen spinach, thawed and drained
  • 2 cloves garlic, minced
  • 1 cup Italian blend cheese
  • 1/4 cup shaved Parmesan cheese
  • 1 cup Italian blend cheese (for topping)
  • 1/4 cup shaved Parmesan cheese (for topping)

Parmesan Crust

  • 1/3 cup panko bread crumbs
  • 1 tablespoon ranch dressing
  • 1/3 cup grated Parmesan cheese

Pita Chips

  • Pita bread, cut into wedges
  • Cooking spray or oil for spraying

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip and pita chips.
  2. Prepare Creamy Base: In a large mixing bowl, blend the softened cream cheese and sour cream until smooth and creamy, ensuring no lumps remain.
  3. Add Spinach Mixture: Stir the thawed and drained spinach, minced garlic, 1 cup of Italian blend cheese, and 1/4 cup of shaved Parmesan into the creamy base until evenly combined.
  4. Transfer to Baking Dish: Spread the spinach mixture evenly into a small baking dish or an 8x8 inch square dish.
  5. Add Cheese Topping: Sprinkle the remaining 1 cup of Italian blend cheese and remaining 1/4 cup shaved Parmesan evenly over the spinach mixture in the dish.
  6. Make Parmesan Breadcrumb Crust: In a separate small bowl, combine the panko bread crumbs, ranch dressing, and grated Parmesan cheese until the mixture is evenly coated.
  7. Top the Dip: Carefully spread the panko-Parmesan mixture over the cheese layer on top of the dip to create a crispy crust.
  8. Bake the Dip: Bake the dip in the preheated oven for 20 minutes, or until it is bubbly and the top is golden brown and crisp.
  9. Prepare Pita Chips: While the dip bakes, cut pita bread into wedges. Lightly spray or brush them with cooking oil.
  10. Bake Pita Chips: Arrange the pita wedges on a baking sheet in a single layer and bake at 350°F for 12 minutes, or until golden and crispy.
  11. Serve: Serve the warm Parmesan Crusted Spinach Dip alongside the freshly baked pita chips for dipping.

Notes

  • Make sure to thoroughly drain the thawed spinach to avoid excess moisture in the dip.
  • You can substitute ranch dressing with your favorite herb dressing for a different flavor profile.
  • For a gluten-free version, use gluten-free panko breadcrumbs and gluten-free pita bread.
  • Leftover dip can be refrigerated for up to 3 days and reheated in the oven until warmed through.

Find it online: https://cozyplatter.com/longhorn-steakhouse-parmesan-crusted-spinach-dip-recipe/