Longhorn Four Cheese Spinach Dip Recipe
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.
Servings: 6
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.