Spinach dip is one of those addictive appetizers that you just can’t get enough of. The creamy, cheesy blend of flavors keeps you going back for more and more chips. I’ve always loved spinach dip at restaurants like Longhorn Steakhouse. There’s just something about the combination of spinach, cheese, and seasonings that gets your taste buds watering.
I decided it was time to try making this popular Longhorn Steakhouse Spinach Dip Recipe at home. After some trial and error in my kitchen, I finally nailed down a recipe that tastes just like the Longhorn Steakhouse version. Believe me when I say this creamy spinach concoction is dangerously delicious!
What Does Longhorn Steakhouse Spinach Dip Taste Like?
When you take a bite of the Longhorn Steakhouse spinach dip, the first flavor that hits your tongue is the rich, velvety texture. This dip is so creamy and smooth, it practically melts in your mouth. The creaminess comes from a blend of butter, cream cheese, and heavy cream.
As you continue chewing, the spinach flavor comes through. You get that fresh, earthy taste of spinach, along with a subtle garlicky note. Then the cheese kicks in. There’s a sharpness from the Parmesan that pairs perfectly with the spinach. All those flavors mingle together to create a luscious, addicting dip.
The seasonings in this spinach dip also lend lots of flavor. There’s a slight heat from red pepper flakes, a smoky touch from the paprika, and a savory boost from the chicken bouillon powder. Those extra seasonings elevate this dip to something really special.
How to Make Longhorn Steakhouse Copycat Spinach Dip
Recreating the taste we all know and love does take some effort, but trust me – it’s worth it. Here’s a step-by-step guide to making an authentic spinach dip masterpiece at home:
Ingredients Needed
- 1 head of garlic
- 1 tbsp of Olive oil or avocado oil
- Small amount of Salt and pepper
- 1 small onion
- 1 pound (20 oz) of fresh spinach
- 1 stick of butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup diced parsley
- Crushed red pepper flakes
- Smoked paprika
- Garlic butter and Herb seasoning
- All-purpose seasoning
- Chicken bouillon powder
- Ice water
Kitchen Equipment
- Aluminum foil
- Baking sheet
- Knife
- Cutting board
- Large pot
- Mixing spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Roast Garlic
Preheat the oven to 400°F. Cut the end off a head of garlic, expose the cloves, coat with oil, salt, and pepper, wrap in foil, and roast for 40 minutes.
Step 2: Prepare Onion
Dice a small onion and set it aside.
Step 3: Blanch Spinach
Boil water with a pinch of salt. Submerge spinach until it wilts, then shock it in ice water. Drain excess water and roughly chop.
Step 4: Make the Base
Melt a stick of butter in a pan, add roast garlic, diced onion, crushed red pepper flakes, smoked paprika, Garlic butter and Herb seasoning, all-purpose seasoning, and chicken bouillon powder.
Step 5: Create Roux
Sprinkle in less than a quarter cup of all-purpose flour, stirring to form a roux. Add 2 cups of heavy cream and bring to a boil, then simmer until the mixture thickens.
Step 6: Incorporate Spinach
Fold in the blanched and chopped spinach until well combined.
Step 7: Final Touch
Add diced parsley for freshness and color. Then, add Parmesan and give them a good mix.
Step 8: Plate and Garnish
Serve hot, garnished with additional Parmesan and a touch of red pepper flakes.
Special Notes for Spinach Dip Success
Here are a few tips to ensure your homemade Longhorn Steakhouse spinach dip turns out perfect:
- Use fresh spinach instead of frozen for the best flavor. Make sure to squeeze out excess moisture after blanching.
- Cook the roux slowly to avoid lumps. Whisk constantly when adding the flour and cream.
- Add the cheese at the very end. Heating it too much can cause the oils to separate.
- Season carefully with salt, pepper, and red pepper flakes. You can always add more, but you can’t take it away.
- Use real Parmesan cheese instead of pre-shredded. The flavor is far superior.
- Garnish with extra cheese, parsley, and red pepper flakes for presentation.
How to Serve Longhorn Steakhouse Spinach Dip
This rich, flavorful spinach dip pairs well with so many options. Here are some of my favorites:
- Tortilla chips – The classic vehicle for scooping up creamy dip. Sturdy tortilla chips can handle the thickness.
- Pita chips – For a lighter crunch, baked pita chips are ideal. Their hint of salt balances the dip.
- Crackers – Buttery round crackers or crispy flatbread crackers complement the texture.
- Veggies – Fresh vegetables like carrots, celery, jicama, or cucumber make a lighter, healthier dipper.
- Bread – Toasted baguette slices or soft pretzel bites are perfect for dipping.
- Potatoes – For a heartier option, try fried potato skins or wedges for scooping up that spinach dip.
What to Do with Leftover Spinach Dip
Let’s be honest, there’s rarely any spinach dip left by the end of a party. But if you do happen to have leftovers, there are plenty of ways to repurpose them:
- Fridge storage – Transfer to an airtight container and store in the fridge for 3-4 days. The flavors will continue to meld.
- Freezer – Allow to cool completely, then freeze in bags or containers for 1-2 months. Thaw in fridge before reheating.
- Spinach dip omelet – Fold leftovers into an omelet with cheese for a savory breakfast.
- Sandwich spread – Slather on sandwiches in lieu of mayo or mustard for extra flavor.
- Baked potato topper – Scoop on top of baked potatoes for an easy, filling meal.
- Soup base – Thin with milk or broth for a quick cheesy spinach soup.
Frequently Asked Questions About Spinach Dip
If you’ve never made homemade spinach dip before, chances are you have some questions. Here are answers to some of the most common FAQs:
Can I use frozen spinach instead of fresh?
It’s best to use fresh spinach for the most flavor. Frozen tends to be more watery. Make sure to squeeze out all excess moisture from fresh spinach before using.
What kind of Parmesan cheese works best?
Splurge for a quality block of real Parmesan, not the pre-shredded bagged stuff. Freshly grated Parmesan has a far superior flavor for this dip.
Is it better to use cream cheese or heavy cream?
The heavy cream is what gives the signature creamy texture. Small amounts of cream cheese can work, but heavy cream is ideal.
Can I substitute Greek yogurt for the heavy cream?
Yes, plain Greek yogurt can be used instead of heavy cream. Just decrease any other liquids to maintain the creamy texture.
What causes the dip to separate or curdle?
Too much heat is usually the culprit. Make sure to add dairy slowly and cook gently, stirring constantly.
How do I get the consistency smooth and creamy?
Use a wire whisk and cook the roux low and slow. Immersion blenders also work great for a silky texture.
Longhorn Steakhouse Spinach Dip Recipe
This copycat Longhorn Steakhouse Spinach Dip recipe will satisfy your craving for the addictive creamy original. Make the irresistible spinach dip at home in minutes.
Ingredients
- 1 head of garlic
- 1 tbsp of Olive oil or avocado oil
- Small amount of Salt and pepper
- 1 small onion
- 1 pound (20 oz) of fresh spinach
- 1 stick of butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup diced parsley
- Crushed red pepper flakes
- Smoked paprika
- Garlic butter and Herb seasoning
- All-purpose seasoning
- Chicken bouillon powder
- Ice water
Instructions
- Roast Garlic: Preheat the oven to 400°F. Cut the end off a head of garlic, expose the cloves, coat with oil, salt, and pepper, wrap in foil, and roast for 40 minutes.
- Prepare Onion: Dice a small onion and set it aside.
- Blanch Spinach: Boil water with a pinch of salt. Submerge spinach until it wilts, then shock it in ice water. Drain excess water and roughly chop.
- Make the Base: Melt a stick of butter in a pan, add roast garlic, diced onion, crushed red pepper flakes, smoked paprika, Garlic butter and Herb seasoning, all-purpose seasoning, and chicken bouillon powder.
- Create Roux: Sprinkle in less than a quarter cup of all-purpose flour, stirring to form a roux. Add 2 cups of heavy cream and bring to a boil, then simmer until the mixture thickens.
- Incorporate Spinach: Fold in the blanched and chopped spinach until well combined.
- Final Touch: Add diced parsley for freshness and color. Then, add Parmesan and give them a good mix.
- Plate and Garnish: Serve hot, garnished with additional Parmesan and a touch of red pepper flakes.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 520Total Fat: 45gSaturated Fat: 27gTrans Fat: 1gCholesterol: 135mgSodium: 720mgCarbohydrates: 16gFiber: 3gSugar: 2gProtein: 14g
The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.
Final Words
Spinach dip is the ultimate party appetizer. This homemade version Longhorn Steakhouse Spinach Dip Recipe captures the flavors of the Longhorn Steakhouse classic perfectly. It’s got that rich, velvety creaminess punctuated with earthy spinach, sharp Parmesan, and savory seasonings. Trust me, after one scoop you’ll be hooked!
With its ease of preparation and crowd-pleasing taste, this is a spinach dip recipe you’ll turn to again and again. Keep a batch in the fridge for snacking or bring it along to impress at gatherings. Just be prepared to share the recipe when everyone keeps asking for more. One bite of this Longhorn copycat spinach dip and you’ll never buy the pre-made stuff again!
