Every time I make this dip, someone asks me what restaurant I got it from—it’s that close to the real thing!
Start with room temperature cream cheese so everything blends easier and you don’t get cold clumps in the mix.
Shred the mozzarella and Monterey Jack yourself—pre-shredded cheese has starch that messes with how it melts.
Drain the spinach really well and give it a rough chop before adding so it doesn’t bunch up in long strands.
You can bake it in a small casserole or deep dish pie pan—anything that keeps the center gooey while the top bakes through.
Broil the top for 2 to 3 minutes at the end if you like a lightly toasted crust. Then get ready for some major yum!
How to Make Longhorn’s Four Cheese Spinach Dip
Ingredients
- 8 oz Cream Cheese (softened)
- 1/2 cup Sour Cream
- 1/2 cup Mayonnaise
- 1 cup Parmesan Cheese (freshly grated)
- 1/2 cup Romano Cheese (grated)
- 1 cup White Cheddar Cheese (shredded)
- 1/4 cup Provolone Cheese (grated)
- 1 can Spinach (10 oz., drained and squeezed dry)
- 2 cloves Garlic (minced)
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 1/4 tsp Crushed Red Pepper (optional)
Step-by-Step Instructions
Step 1:
Preheat your oven to 375°F.
Set the oven rack in the middle for even browning.
Step 2:
In a large bowl, blend the softened cream cheese, sour cream, and mayonnaise with a hand mixer until mostly smooth.
A few lumps? No big deal!
Step 3:
Add the Parmesan, Romano, white cheddar, and provolone cheeses right into that creamy mix.
Stir until it all comes together.
Step 4:
Now fold in the spinach, garlic, salt, pepper, and a pinch of crushed red pepper if you want a little heat.
Mix until the spinach looks spread throughout.
Step 5:
Spoon the mixture into an oven-safe baking dish and smooth it out.
Scatter a bit more Parmesan and cheddar on top for a golden, cheesy crust.
Step 6:
Bake for 20–25 minutes, until it bubbles and the top turns golden and crisp at the edges.
Let it sit for about 5 minutes before serving so it sets up a bit.
Tips and Tricks for Making This Recipe
Use Fresh Cheese
Grate your own cheese if you can—pre-shredded never melts quite the same, and that little extra effort pays off in texture.
Drain Spinach Thoroughly
Too much water in the spinach will make your dip runny, so really press it dry with paper towels after draining.
Adjust Cheese Mix
Play around with the cheeses based on your mood or what’s in the fridge—sometimes I toss in extra cheddar for a sharper kick.
Make Ahead for Convenience
Mix the dip a day ahead, stash it covered in the fridge, then bake it off when you’re ready. Super easy for party prep.
Serve with Variety
Try it with pita, baguette, veggies, or even as a sandwich spread—honestly, it works with just about anything and keeps things interesting!
What to Serve with Longhorn Four Cheese Spinach Dip
Warm Pita Chips
Pita chips are a classic with this dip, and I like them best just out of the oven, still a little warm.
Sprinkle on some garlic powder or Italian herbs before baking for a little extra flavor that really complements the cheese.
Fresh Veggie Sticks
Crisp carrots, mini bell peppers, cucumbers, and celery bring a refreshing crunch next to the rich dip. Plus, they’re easy to prep ahead.
I always go for a colorful mix on the platter—honestly, it just looks more fun and inviting.
Toasted Baguette Slices
Toasted baguette slices are sturdy and filling, perfect for scooping up a big helping of dip (because let’s be real, everyone does).
Rub the toast with a cut garlic clove—seriously, that tiny step makes a big difference in flavor.
Sweet Potato Chips
If you want something a little different, try crispy sweet potato chips—they bring a sweet-savory combo that pairs surprisingly well with the creamy dip.
I’ve baked my own at home and tossed them with smoked paprika for a subtle kick and earthy aroma.
Soft Pretzels
Soft pretzels make any spread more fun and hearty, and they’re always a hit at the table.
Slice them into bite-sized pieces for perfect dip portions.
Roasted Cauliflower Florets
For a twist on the usual veggie tray, roasted cauliflower brings a warm, nutty flavor after just a short roast in the oven.
I like to roast them until the edges get crisp and serve them hot—the texture goes so well with this cheesy dip.
Variations and Substitutions
Cheeses You Can Use
Switch things up with Romano, gouda, or fontina instead of provolone or cheddar for a different flavor profile.
If you’re in a rush, pre-shredded cheese will do, but shredding your own always gives a richer, meltier result.
Lighter and Dairy-Free Options
For a lighter dip, swap in low-fat cream cheese, sour cream, and light mayo—it still turns out creamy.
Want it dairy-free? Try plant-based cheese, vegan cream cheese, and dairy-free sour cream. It won’t be quite as rich, but it works in a pinch.
Add-Ins and Toppings
Mix in chopped artichoke hearts or water chestnuts for extra texture if you’re feeling adventurous.
Top with panko breadcrumbs or more parmesan before baking for that irresistible crispy, cheesy crust.
How to Store Leftover Longhorn Four Cheese Spinach Dip Recipe
Using the Refrigerator
If you have extra dip, just scoop it into an airtight container and pop it in the fridge.
It stays fresh for up to three days—just give it a quick stir before serving again.
Seal the container tight to keep fridge smells out (no one wants onion-scented dip).
Freezing for Later
Freeze leftovers for up to three months if you want to save a batch for later!
Let it cool, then pack into a freezer-safe bag or container, squeezing out as much air as possible.
Label it with the date—you’ll thank yourself later when you can’t remember how long it’s been in there.
Preventing Spoilage
I like to portion leftovers into smaller containers if I know I won’t eat it all at once. That way, I’m not exposing the whole batch to air every time.
If it ever smells weird or changes color, just toss it out to be safe.
Always use a clean spoon each time you serve to keep it fresh for next time!
Common Mistakes to Avoid
Not Draining Spinach Enough
If you don’t squeeze out all the water from the spinach, your dip ends up thin and watery. Not great.
I use a mesh strainer or paper towels to press it as dry as possible before mixing it in.
Adding Cheese Too Early
If you mix in all the cheese at once, instead of saving some for the top, it can melt unevenly and you’ll miss out on that golden crust.
Keep a little cheese aside to sprinkle on just before baking—it really makes the difference, trust me.
Overbaking the Dip
If you leave your dip in the oven too long, it dries out and the cheese gets tough—or worse, burnt.
Honestly, you just want to pull it out when the edges start bubbling and the top has a light golden brown. For me, that’s about 15 to 20 minutes, give or take.
Longhorn Four Cheese Spinach Dip Recipe
Ingredients
- 8 oz Cream Cheese softened
- 1/2 cup Sour Cream
- 1/2 cup Mayonnaise
- 1 cup Parmesan Cheese freshly grated
- 1/2 cup Romano Cheese grated
- 1 cup White Cheddar Cheese shredded
- 1/4 cup Provolone Cheese grated
- 1 can Spinach 10 oz., drained and squeezed dry
- 2 cloves Garlic minced
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 1/4 tsp Crushed Red Pepper optional
Instructions
- Preheat your oven to 375°F.
- Set the oven rack in the middle for even browning.
- In a large bowl, blend the softened cream cheese, sour cream, and mayonnaise with a hand mixer until mostly smooth.
- A few lumps? No big deal!
- Add the Parmesan, Romano, white cheddar, and provolone cheeses right into that creamy mix.
- Stir until it all comes together.
- Now fold in the spinach, garlic, salt, pepper, and a pinch of crushed red pepper if you want a little heat.
- Mix until the spinach looks spread throughout.
- Spoon the mixture into an oven-safe baking dish and smooth it out.
- Scatter a bit more Parmesan and cheddar on top for a golden, cheesy crust.
- Bake for 20–25 minutes, until it bubbles and the top turns golden and crisp at the edges.
- Let it sit for about 5 minutes before serving so it sets up a bit.