How to Make LongHorn's Famous Spinach Dip + Honey Wheat Bread at Home

Published 2026-07-20 by LongHorn Menu Team

The LongHorn Spinach Artichoke Dip and the Honey Wheat Bread are the two most requested copycat recipes from the restaurant. Here is how to get close to the real thing in your own kitchen.

LongHorn Spinach Artichoke Dip Copycat

Ingredients: 8 oz cream cheese, 1/2 cup sour cream, 1/4 cup mayo, 1 cup shredded parmesan, 1/2 cup shredded romano, 1/2 cup shredded mozzarella, 10 oz frozen spinach (thawed and drained), 14 oz artichoke hearts (chopped), 2 cloves garlic (minced), salt and pepper.

Method: Preheat oven to 375°F. Mix cream cheese, sour cream, and mayo until smooth. Fold in all cheeses, spinach, artichokes, and garlic. Season with salt and pepper. Transfer to a baking dish and bake for 25 minutes until bubbly and golden on top.

The secret: Use full-fat cream cheese and real parmesan. Low-fat versions separate in the oven and never achieve that creamy consistency LongHorn is known for.

LongHorn Honey Wheat Bread Copycat

Ingredients: 2 cups bread flour, 1 cup whole wheat flour, 2 tbsp honey, 2 tbsp butter, 1 packet active dry yeast, 1 cup warm water, 1 tsp salt.

Method: Dissolve yeast in warm water with honey. Let it bloom for 5 minutes. Mix flours and salt. Add yeast mixture and melted butter. Knead for 8 minutes. Let rise for 1 hour. Shape into rolls, let rise 30 more minutes. Bake at 350°F for 18-20 minutes. Brush with honey butter immediately after removing from the oven.

The secret: The honey butter brush is non-negotiable. That is what gives the bread its signature glossy sweetness.

See how these items appear on the real menu at our LongHorn appetizers page and bread guide.

Frequently Asked Questions

Can I make the dip ahead of time?

Yes. Assemble it up to 24 hours ahead and refrigerate. Add 5 minutes to the bake time if cooking from cold.

Why does my bread not taste like LongHorn’s?

Commercial ovens run hotter than home ovens. Use a pizza stone or preheat a cast iron skillet in the oven to simulate the intense heat that creates the proper crust.