Easy and elegant, creamed spinach is a savory addition to any meal.
Fresh or frozen spinach is cooked in a simple cream cheese sauce with a handful of seasonings for a rich, creamy, garlicky side dish!
- It’s a creamy and rich sauce, made with cream cheese and cream.
- The spinach adds a bright color and earthy flavorful undertones to the dish.
- A bit of butter pulls the flavors together making this indulgent and comforting.
- The result is creamy, savory, and slightly sweet.
Essential Ingredients
Spinach: Fresh spinach or baby spinach will produce the best results. To use frozen spinach, thaw and squeeze out the excess moisture.
Sauce: Cream cheese and heavy whipping cream are the base for this recipe. Use room-temperature cream cheese (full-fat or light) for faster blending.
Seasonings: A little garlic powder (or minced garlic cloves) and a dash of homemade seasoned salt are all it takes to elevate the flavors of creamed spinach.
Make It Your Own
- Sliced mushrooms, chopped artichoke hearts, sliced water chestnuts, bacon bits, and even a sprinkle of parmesan cheese will add extra flavor and texture to creamed spinach.
- Add in a pinch of nutmeg, or switch up the seasoning to match the menu and add some Italian or a Greek blend.
How to Make Creamed Spinach
- Cook prepped spinach and then the onions until tender (full recipe below).
- Add cream cheese, whisk in the remaining ingredients, and simmer.
- Stir spinach into the cream sauce and season before serving.
Quick Steps to Savor the Flavor
Keep leftover creamed spinach in a covered container in the fridge for up to 4 days. Reheat in the microwave with a little milk to loosen the sauce. Toss leftovers in a creamy spinach pasta or a hearty spinach artichoke casserole.
More Superb Spinach Recipes
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Creamed Spinach Recipe
This creamed spinach recipe makes a luxurious and velvety dish that is packed with vibrant green spinach.
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Wash and dry the spinach leaves if using fresh. Pinch off any tough stems and roughly chop the spinach.
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Heat the olive oil in a medium skillet over medium heat. Cook the spinach until wilted, about 3 minutes. Remove from the pan and place in a strainer to drain.
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Reduce the heat to medium low and add the onion and butter to the skillet. Cook for 3 to 4 minutes or until tender.
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Add the cream cheese and stir until melted.
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Whisk in the heavy cream, garlic powder, and salt. Simmer 1 to 2 minutes or until thickened.
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Gently squeeze any excess liquid from the spinach and stir it into the cream sauce. Taste and season with additional seasoned salt and pepper.
Parmesan cheese can be stirred in with the spinach if desired.
Leftovers will keep in an airtight container in the refrigerator for 4 days.
Calories: 121 | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 160mg | Potassium: 454mg | Fiber: 1g | Vitamin A: 7470IU | Vitamin C: 21.7mg | Calcium: 93mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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