LongHorn Spinach Artichoke Dip
35 min Easy Cream cheese, sour cream, parmesan, romano, mozzarella, spinach, and artichoke hearts. Bake at 375°F for 25 minutes. The secret is the 6-cheese blend.
Ingredients
- 8 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup mayo
- 1 cup parmesan cheese
- 1/2 cup romano cheese
- 10 oz frozen spinach (drained)
- 14 oz artichoke hearts (chopped)
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 375°F
- Mix cream cheese, sour cream, and mayo until smooth
- Fold in cheeses, drained spinach, and artichoke hearts
- Transfer to a baking dish and top with extra mozzarella
- Bake 25 minutes until golden and bubbling
LongHorn Honey Wheat Bread
2 hrs Medium Whole wheat and bread flour mix, honey, butter, and yeast. Brush with honey butter right out of the oven for that signature sweetness.
Ingredients
- 2 cups bread flour
- 1 cup whole wheat flour
- 1/4 cup honey
- 3 tbsp butter
- 1 packet active dry yeast
- 1 cup warm water
- 1 tsp salt
Instructions
- Dissolve yeast in warm water with honey, rest 5 minutes
- Mix flours and salt, add yeast mixture and softened butter
- Knead 8 minutes, rise 1 hour until doubled
- Shape into rolls, rise 30 minutes
- Bake at 375°F for 18 minutes, brush with honey butter
Parmesan Crusted Chicken
40 min Medium Grill a chicken breast, top with ranch dressing, then a mix of parmesan, provolone, and breadcrumbs. Broil until golden and bubbling.
Ingredients
- 2 chicken breasts (6 oz each)
- 1/4 cup ranch dressing
- 1/2 cup parmesan cheese
- 1/4 cup provolone cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
- Salt and pepper
Instructions
- Season chicken with salt and pepper, grill 6 min per side
- Spread ranch on top of each breast
- Mix cheeses and breadcrumbs, press onto chicken
- Broil 3-4 minutes until crust is golden
- Rest 5 minutes before serving
See the Full Menu
Compare these recipes to the real thing at LongHorn.
View Menu