Name: Creamed Spinach Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3 (10 oz) bags frozen chopped spinach; 2 tablespoons butter; 1 medium yellow onion, diced; 6 large garlic cloves, minced; 4 oz cream cheese; 1 cup heavy cream; 1 cup shredded mozzarella cheese; ½ cup grated parmesan cheese; ½ teaspoon freshly ground nutmeg (optional); Salt, to taste; Freshly cracked pepper, to taste

Jump to Recipe· 4.8 from 10 reviews

If you’re on the hunt for a lush, velvety side dish that feels both comforting and a little indulgent, you’re going to adore this Creamed Spinach Recipe. It’s one of those classics that elevates any meal from simple to special, whether it’s a weeknight dinner or a holiday spread. I’ve made this recipe countless times, tweaking just a bit each time, and trust me—it always gets rave reviews. Stick around because I’ll share not just the recipe but all my tips and little tricks so you can nail it perfectly in your own kitchen!

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Why This Recipe Works

Creamy and Balanced: The combo of cream cheese, heavy cream, and two kinds of cheese gives you that irresistible rich-yet-light texture.
Flavor Layering: Sautéed onions and garlic infuse the base with a depth you don’t get from spinach alone.
Perfect Spinach Prep: Thoroughly squeezing out spinach moisture keeps the dish from turning watery, which is a gamechanger.
Quick and Versatile: Takes about 20 minutes and pairs beautifully with everything from steak to roasted chicken.

Creamed Spinach, Creamed Spinach Side Dish, Easy Creamed Spinach, Gourmet Spinach Recipes, Creamed Spinach with Cheese - A close-up view of creamy spinach dip with visible layers of finely chopped green spinach mixed with white creamy sauce and small pieces of onion. The texture looks thick and rich with bits of grated white cheese sprinkled on top. A metal spoon scoops up a generous portion of the dip, showing the mix's dense, slightly chunky consistency. The dish sits on a white marbled surface that contrasts with the deep green and white colors of the dip. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamed Spinach Recipe relies on simple ingredients that work in harmony. Frozen chopped spinach is my go-to because it’s convenient and consistent in texture. The mixture of cream cheese, heavy cream, mozzarella, and parmesan creates a cheesy, luscious sauce that clings perfectly to every bit of spinach. Plus, sautéing onions and garlic add a warm flavor foundation you won’t want to skip. Here’s why each ingredient earns its spot:

Creamed Spinach, Creamed Spinach Side Dish, Easy Creamed Spinach, Gourmet Spinach Recipes, Creamed Spinach with Cheese - Flat lay of fresh bright green chopped spinach leaves loosely piled in a simple white ceramic bowl, a small white bowl of creamy mozzarella cheese shreds, a small white bowl of grated pale parmesan cheese, a medium unpeeled yellow onion whole and round, six plump whole garlic cloves arranged neatly, a small square block of smooth cream cheese resting on a white dish, a small white bowl filled with thick heavy cream, a few pats of rich yellow butter, a tiny white bowl containing freshly ground nutmeg powder, whole clean uncracked brown eggs placed nearby for scale, coarse sea salt crystals and freshly cracked black peppercorns scattered symmetrically on the surface, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen chopped spinach: Convenient, pre-washed, and easy to thaw—make sure to squeeze out excess water to keep your dish creamy, not watery.
Butter: Provides a rich base to sauté onions and garlic, adding depth.
Yellow onion: Adds sweetness and a subtle savory note when softened.
Garlic cloves: Fresh garlic gives that familiar cozy flavor—don’t skimp.
Cream cheese: Gives the sauce a tangy richness and helps thicken it up beautifully.
Heavy cream (or half and half): Smooths everything out, making it silky and luscious.
Mozzarella cheese: Melts nicely for gooey texture; also mild, so it doesn’t overpower.
Parmesan cheese: Brings a nutty, salty bite to balance the creaminess.
Nutmeg (optional): Just a pinch elevates the dish with a warm aromatic kick—trust me, it’s worth it.
Salt and freshly cracked pepper: Essential seasoning to really bring out all the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this creamed spinach my own depending on the occasion or what I have on hand. Feel free to experiment—you’ll find the base so versatile. Sometimes I add a bit of red pepper flakes for a touch of heat or swap mozzarella for fontina for a sharper cheese twist. It’s your canvas, really!

Variation: Adding cooked bacon bits on top gives a smoky crunch that takes this side up a notch—I swear guests ask for more when I do that!
Dairy-Free Option: Try using coconut cream and a plant-based cream cheese substitute; the texture changes a bit, but the flavor stays delightful.
Make it Vegan: Replace all dairy with vegan cheese and butter alternatives, and sauté with a splash of olive oil.
Add Fresh Herbs: Toss in fresh thyme or chives at the end to brighten the dish and add a subtle herbal note.

Step-by-Step: How I Make Creamed Spinach Recipe

Step 1: Thaw and Drain the Spinach Thoroughly

The foundation for a great creamed spinach is squeaky-dry spinach. I microwave the frozen spinach according to package directions and then really press out every last drop of moisture using either a cheese cloth or a clean kitchen towel. Honestly, this step changed my creamed spinach game—it prevents the sauce from splitting or becoming runny.

Step 2: Sauté Aromatics until Soft and Fragrant

In a large skillet over medium-high heat, I melt the butter and add the diced onion. I cook it until it’s translucent and soft—this usually takes about 5 minutes. Then I add the minced garlic and cook for just 30 seconds to avoid burning but to release that incredible flavor. This aromatics base is what makes the dish so much more than just spinach swimming in cream.

Step 3: Make the Creamy Cheese Sauce

Next, I stir in the cream cheese, letting it melt gently into the butter and onion mixture. Once melted, I pour in the heavy cream and simmer it for a couple of minutes. Then comes the good stuff—adding shredded mozzarella and grated parmesan, stirring to melt everything together into a luscious sauce. A dusting of nutmeg, then a pinch of salt and freshly cracked pepper, really rounds out the flavors.

Step 4: Fold in the Spinach and Reheat

Finally, I fold the drained spinach into the cream sauce and cook just long enough—about a minute—to warm the spinach through without overcooking. And that’s it! Serve immediately while it’s still warm, creamy, and dreamy.

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Pro Tips for Making Creamed Spinach Recipe

Don’t Skip Squeezing Spinach Dry: Excess water dilutes flavor and ruins texture—use cheesecloth or a fine mesh sieve with a spoon.
Use Fresh Garlic: It brightens the whole dish; powdered garlic just won’t give that same warmth.
Melt Cheeses Slowly: Add cheese gradually and stir gently to avoid graininess.
Taste As You Season: The subtle nutmeg and cheeses add complexity, but salt and pepper are personal—adjust accordingly.

How to Serve Creamed Spinach Recipe

Creamed Spinach, Creamed Spinach Side Dish, Easy Creamed Spinach, Gourmet Spinach Recipes, Creamed Spinach with Cheese - The image shows a spoon holding a creamy green spinach mixture with small curls of white cheese sprinkled on top. Below the spoon, there is a white bowl filled with the same creamy spinach, and the bowl sits on a white marbled surface. Around the bowl, there are blurred out pieces of bread in the background, adding a warm brown color contrast to the green and white of the spinach dish. The textures of the spinach are soft and creamy with bits of shredded cheese visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle just a bit of extra parmesan cheese or some freshly ground black pepper on top before serving. Sometimes, if I’m feeling fancy, a few toasted pine nuts or a little fresh chive make a nice crunchy, fresh contrast to the creamy spinach. It’s those tiny touches that impress guests without much extra effort.

Side Dishes

This creamed spinach pairs beautifully with grilled steaks, seared salmon, or roasted chicken thighs. I’ve also enjoyed it alongside garlic mashed potatoes or crusty bread to soak up all those delicious creamy juices. For a full veggie-packed meal, add simple roasted carrots or asparagus on the side.

Creative Ways to Present

When I serve this on holidays, I sometimes dollop individual servings into ramekins and top with a little extra cheese, then broil for a minute to get a bubbly golden crust. Another fun way is swirling it into a warm polenta bowl for a creamy, comforting mash-up that feels both rustic and elegant.

Make Ahead and Storage

Storing Leftovers

I always transfer cooled leftover creamed spinach into an airtight container and keep it in the fridge for up to five days. When reheating, I prefer warming it gently on the stovetop over medium-low heat—this keeps the cream smooth and the spinach tender without drying out. If you’re in a hurry, a few 30-second bursts in the microwave work too.

Freezing

I’ve frozen creamed spinach successfully for up to three months. When freezing, I use a freezer-safe container and make sure the dish is completely cooled first. Thaw it overnight in the fridge before reheating to keep that silky texture. If you forget and need it faster, microwave it with a splash of water, stirring every minute until hot.

Reheating

To restore that fresh-from-the-stove creaminess, I gently reheat on the stovetop with a splash of heavy cream or milk to loosen the sauce if needed. Stir often to prevent sticking. Microwaving works too, but I recommend stirring halfway through so it heats evenly.

FAQs

Can I use fresh spinach instead of frozen in this Creamed Spinach Recipe?

Absolutely! If using fresh spinach, you’ll want about 2 pounds. Wilt it down in a pan over medium heat and then squeeze out excess moisture just like with the frozen spinach. Fresh spinach tends to have a brighter flavor, but frozen is more convenient and consistent for this recipe.
Is nutmeg really necessary?

Nutmeg is optional but highly recommended. Just a pinch adds a warm, slightly sweet undertone that beautifully complements the creamy cheeses and spinach, enhancing the overall flavor without being overpowering.
How do I avoid the creamed spinach becoming watery?

The key is to thoroughly drain the spinach before adding it to the sauce. Squeeze out moisture using cheesecloth, a clean kitchen towel, or a fine mesh sieve and spoon. Not skipping this step is what guarantees your creamed spinach won’t be runny.
Can I make this Creamed Spinach Recipe vegan?

Yes, by swapping dairy ingredients for vegan alternatives like plant-based cream cheese, vegan mozzarella, and coconut or cashew cream, you can make a vegan version. Keep in mind the texture and flavor will be somewhat different, but still delicious!
What’s the best way to reheat leftover creamed spinach?

Gentle stovetop reheating with a splash of heavy cream or milk works best to restore creaminess. Stir often and keep heat low to avoid scorching. Microwaving is faster—just stop and stir every 30 seconds to heat evenly.

Final Thoughts

This Creamed Spinach Recipe is one of those trusty dishes I keep coming back to because it strikes the perfect balance of simplicity and indulgence. It’s a perfect way to sneak some greens onto the table in a way that feels truly special. I hope you enjoy making it as much as I do—and that it becomes one of your favorite go-to side dishes, too. So grab your skillet, and let’s get cooking—you won’t regret it!