Your favorite restaurant recipes, recreated at home — tested and easy to follow.
If you’ve sat down at The Keg Steakhouse + Bar and started your meal with their spinach dip, you already know why it’s one of the most-ordered appetizers on the menu. It’s not the cold, mayo-heavy spinach dip you scoop out of a bread bowl at a potluck — it’s warm, molten, and built around smoked gouda, which gives it a deep, slightly smoky flavor that regular spinach-artichoke dip just doesn’t have.
The Keg currently lists this appetizer as their Smoked Gouda Spinach Dip, made with spinach, artichoke, smoked gouda, parmesan, and sour cream, and served with tortilla chips for scooping. That combination — smoky cheese instead of plain mozzarella or cheddar, artichoke for texture, and parmesan for a salty finish — is exactly what separates it from every other steakhouse spinach dip out there.
This copycat recipe recreates that same flavor and texture at home, using ingredients you can find at any grocery store. It bakes up bubbly and golden in about 25 minutes, and it’s easy enough to pull together for a weeknight snack or scale up for a full table of guests.
Key Ingredients & Substitutions
- Frozen chopped spinach: Thawed and squeezed completely dry, frozen spinach gives you consistent texture without the volume loss of cooking down fresh spinach. If you’d rather use fresh, sauté about 10 ounces of baby spinach until wilted, then cool and squeeze it dry the same way.
- Artichoke hearts: Canned or jarred artichoke hearts (packed in water, not oil) are what give this dip its slightly tangy, hearty bite — this is the ingredient that separates it from a plain spinach dip. Drain well and chop into small pieces so they distribute evenly.
- Smoked gouda: The signature ingredient. Smoked gouda has a rich, almost bacon-like smokiness that regular gouda or mozzarella can’t replicate. If you can’t find it, a smoked cheddar or smoked mozzarella will get you close; unsmoked gouda works in a pinch but the dip will taste noticeably milder.
- Cream cheese: Forms the rich, thick base of the dip and helps everything hold together once baked. Let it soften fully at room temperature so it blends smoothly.
- Sour cream: Adds tang and loosens the texture so the dip isn’t overly dense. Full-fat sour cream gives the best texture, though light sour cream works if you’re cutting calories.
- Mayonnaise: Helps the dip stay creamy rather than stiff once it’s baked and cooled slightly. Greek yogurt can replace some or all of the mayo for a tangier, lighter version.
- Parmesan cheese: Adds a salty, savory top layer that browns beautifully under the broiler. Use freshly grated if you can — it melts more evenly than the pre-shredded kind.
- Garlic: Fresh minced garlic gives the dip a savory backbone. Garlic powder (about ¼ teaspoon per clove) works if that’s what you have on hand.
- Smoked paprika (optional): Not essential, but a small pinch reinforces the smokiness of the gouda if you want to lean into that flavor even more.
How to Make The Keg’s Smoked Gouda Spinach Dip at Home
This dip comes together in two stages: you build a creamy cheese base on the stovetop or in a bowl, fold in the spinach and artichokes, then bake it until it’s hot, bubbly, and browned on top. From start to finish — including bake time — you’re looking at about 45 minutes, most of which is hands-off oven time.
Step 1: Prep the Spinach and Artichokes
Thaw the frozen spinach completely, then squeeze it in a clean kitchen towel or cheesecloth until no more liquid comes out — this step matters more than any other, since watery spinach will turn your dip soupy instead of thick and scoopable. Drain the artichoke hearts well and roughly chop them into ½-inch pieces.
Step 2: Build the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and minced garlic. Use a hand mixer or a sturdy spatula to beat the mixture until it’s smooth and no lumps of cream cheese remain — this usually takes about 2 minutes with a mixer, or a bit more elbow grease by hand.
Step 3: Fold in the Spinach, Artichokes, and Cheese
Add the squeezed-dry spinach, chopped artichokes, shredded smoked gouda, and half of the parmesan to the bowl. Fold everything together with a spatula until evenly combined — you want streaks of green spinach and visible artichoke pieces throughout, not a smooth puree. Season with salt, pepper, and the smoked paprika if using.
Step 4: Transfer to a Baking Dish
Spread the mixture evenly into a greased 9-inch baking dish, cast iron skillet, or pie dish. Smooth the top with your spatula, then sprinkle the remaining parmesan evenly over the surface — this is what forms that golden, slightly crisp top layer once it bakes.
Step 5: Bake Until Bubbly
Bake in a preheated 350°F (175°C) oven for 20–25 minutes, or until the edges are bubbling and the center is hot all the way through. If you want an extra-golden top, switch the oven to broil for the final 1–2 minutes, watching closely so the cheese doesn’t scorch.
Step 6: Rest and Serve
Let the dip rest for about 5 minutes before serving — it will be extremely hot straight out of the oven, and a short rest lets it firm up slightly so it scoops more cleanly. Serve warm with tortilla chips, exactly the way it’s plated at The Keg, or with sliced baguette or fresh vegetables on the side.
What Makes This Different From a Regular Spinach Artichoke Dip
Most spinach dips you’ll find at other restaurants lean on mozzarella or a basic Monterey Jack for their cheese pull, with cheddar sometimes mixed in for sharpness. The Keg’s version stands out because it swaps that expected cheese for smoked gouda, which brings a savory, almost bacon-adjacent depth that plays especially well against the tang of the artichokes and sour cream. It’s a small swap, but it’s the reason this dip tastes noticeably richer and more restaurant-quality than the spinach dip you’d make from a basic mayo-and-soup-mix recipe.
The other detail worth noting is texture: this isn’t a fully smooth, whipped dip. The Keg’s version keeps the spinach and artichoke pieces visible and distinct, so every scoop has some bite to it rather than being purely a cheese sauce. That’s why folding (rather than pureeing) the vegetables into the base in Step 3 matters for an accurate copycat.
The Keg’s Spinach Dip vs. Their Spinach Salad — Not the Same Dish
Because “Keg spinach salad” and “Keg spinach dip” often come up in the same searches, it’s worth being clear that these are two completely different menu items. The spinach dip is a warm, baked cheese-and-vegetable appetizer served with tortilla chips, while The Keg’s spinach salad is a cold, composed salad — the kind of dish that typically layers fresh spinach with a tangy cheese, some form of bacon or nuts for crunch, and a vinaigrette-style dressing, in the same steakhouse-salad tradition you’ll see at other high-end grills. If you’re after a lighter, fork-and-knife starter, the spinach salad is the one to order; if you want a warm, shareable, chip-scooping appetizer, the smoked gouda spinach dip is the one to make.
Tips for the Best Copycat Spinach Dip
- Squeeze the spinach bone-dry. This is the single biggest factor in whether your dip turns out thick and scoopable or thin and watery. Don’t rush this step.
- Shred your own gouda. Pre-shredded cheese is coated in anti-caking starch that can make the dip slightly grainy instead of silky-smooth. A block of smoked gouda, shredded fresh, melts much better.
- Don’t skip the rest time. Dips baked in cream cheese and sour cream firm up as they cool slightly — pulling it straight from the oven to the table means a looser, less scoopable dip.
- Make it ahead. You can assemble the dip completely (through Step 4) up to a day in advance, cover, and refrigerate. Add about 5–10 extra minutes to the bake time if you’re starting from cold.
- Double it for a crowd. This recipe scales easily — just use a larger baking dish (a 9×13 works well for a double batch) and add a few extra minutes to the bake time to make sure the center heats through.
The Keg Smoked Gouda Spinach Dip (Copycat)
A warm, creamy copycat of The Keg Steakhouse’s smoked gouda spinach dip, loaded with spinach, artichoke hearts, smoked gouda, and parmesan, then baked until golden and bubbly. Serve with tortilla chips for a restaurant-style appetizer at home.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
- Squeeze the thawed spinach completely dry in a clean kitchen towel. Drain and roughly chop the artichoke hearts.
- In a large bowl, beat the cream cheese, sour cream, mayonnaise, and garlic together until smooth.
- Fold in the spinach, artichokes, smoked gouda, and half the parmesan. Season with salt, pepper, and smoked paprika if using.
- Spread the mixture evenly into the prepared baking dish and sprinkle the remaining parmesan on top.
- Bake for 20–25 minutes, until the edges are bubbling and the center is hot throughout. Broil for 1–2 minutes at the end for a deeper golden top, if desired.
- Let rest for 5 minutes, then serve warm with tortilla chips.
Video
Notes
For a lighter version, substitute light sour cream and reduced-fat cream cheese; the texture will be slightly less rich but still creamy.
Gluten-free by nature — just double-check your tortilla chips are certified gluten-free if that’s a concern.
Leftovers keep well in the fridge for up to 4 days; see the FAQ below for the best reheating method.
See the “What Makes This Different” section above for why smoked gouda (rather than mozzarella or cheddar) is key to getting this dip’s real flavor.
Frequently Asked Questions
What’s actually in The Keg’s spinach dip?
Based on The Keg’s own menu listing, their Smoked Gouda Spinach Dip is made with spinach, artichoke, smoked gouda, parmesan, and sour cream, and it’s served with tortilla chips for dipping. This copycat recipe builds on that same combination, with cream cheese and mayonnaise added to recreate the dip’s rich, scoopable texture.
Is this the same thing as spinach artichoke dip?
It’s closely related — both use spinach and artichoke hearts as the base — but The Keg’s version stands apart because of the smoked gouda, which gives it a smokier, more savory flavor than the mozzarella-based spinach artichoke dip you’ll find at most casual restaurants.
Can I make this without smoked gouda?
Yes, though the flavor will change noticeably. A smoked cheddar or smoked mozzarella is the closest substitute if you can’t find smoked gouda. Using regular (unsmoked) gouda will still taste good, but you’ll lose the smoky depth that makes this version distinct.
How many calories are in The Keg’s spinach dip?
The Keg doesn’t publish a detailed public breakdown of this specific appetizer’s calorie count, so we can’t give you their exact number. This homemade version comes out to roughly 260 calories per serving as an estimate, based on an 8-serving batch — your exact count will vary depending on the brands of cheese, sour cream, and mayonnaise you use.
What’s the difference between The Keg’s spinach dip and their spinach salad?
They’re two separate menu items. The spinach dip is a warm, baked appetizer served with tortilla chips, while the spinach salad is a cold, composed salad course. If you’re craving a warm, cheesy starter, this dip recipe is the one to make; the salad is a different dish entirely.
Can I make this dip ahead of time?
Yes. Assemble the dip completely, cover it, and refrigerate for up to 24 hours before baking. Add about 5–10 extra minutes to the bake time since you’ll be starting from cold instead of room temperature.
How do I store and reheat leftovers?
Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 30-second bursts, or reheat the whole dish in a 325°F oven for about 15 minutes until warmed through — the oven method keeps the top from getting soggy.
Can I freeze this spinach dip?
It’s not the best candidate for freezing — dairy-based dips like this one tend to separate and turn grainy once thawed. If you do want to freeze it, freeze it unbaked, then thaw overnight in the fridge and bake fresh for the best texture.
