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the keg spinach dip recipe
Donny Enriquez

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Appetizer
Cuisine: American Steakhouse
Calories: 260
Ingredients Equipment Method Video Notes

Ingredients
  

For the Dip:
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 14 oz can artichoke hearts drained and chopped
  • 8 oz cream cheese softened
  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • 3 cloves garlic minced
  • 1 ½ cups smoked gouda shredded
  • ½ cup parmesan grated, divided
  • ¼ tsp smoked paprika optional
  • Salt and black pepper to taste
For Serving:
  • Tortilla chips
  • Sliced baguette or fresh vegetables optional

Equipment

  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • 9-inch baking dish, cast iron skillet, or pie dish
  • Box grater (for shredding gouda and parmesan)

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
  2. Squeeze the thawed spinach completely dry in a clean kitchen towel. Drain and roughly chop the artichoke hearts.
  3. In a large bowl, beat the cream cheese, sour cream, mayonnaise, and garlic together until smooth.
  4. Fold in the spinach, artichokes, smoked gouda, and half the parmesan. Season with salt, pepper, and smoked paprika if using.
  5. Spread the mixture evenly into the prepared baking dish and sprinkle the remaining parmesan on top.
  6. 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.
  7. 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.