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 and freshly cracked pepper, to taste

Jump to Recipe· 4.5 from 34 reviews

If you’re craving a rich, velvety side dish that’s bursting with flavor and probably the easiest way to make your greens irresistible, then you’ve got to try my Creamed Spinach Recipe. This isn’t just any creamed spinach — it’s creamy, cheesy, and perfectly balanced with just a hint of nutmeg that makes it downright comforting. Stick around because I’m going to walk you through every step, share my kitchen-tested tips, and help you nail this fan-freaking-tastic classic every single time.

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Why This Recipe Works

Perfect Texture: Squeezing out every bit of water from the spinach prevents sogginess and creates a luxuriously thick creamed sauce.
Balanced Creaminess: The trio of cream cheese, mozzarella, and parmesan melts into an irresistible cheesy blend that’s neither too rich nor too bland.
Layered Flavors: The sautéed onions and garlic add a subtle sweetness and depth that elevates classic creamed spinach.
Simple Ingredients: Everyone can find these ingredients easily, making this recipe accessible and quick for weeknights or special occasions.

Creamed Spinach, creamed spinach side dish, cheesy creamed spinach, easy creamed spinach recipe, creamy spinach sides - 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

The ingredients here are straightforward, but each plays a key role in both flavor and texture. I love using frozen chopped spinach because it’s convenient, available year-round, and tastes just as good as fresh when handled right. The combination of cream cheese and shredded cheeses makes the sauce ultra creamy without needing complicated steps or fancy dairy.

Creamed Spinach, creamed spinach side dish, cheesy creamed spinach, easy creamed spinach recipe, creamy spinach sides - 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: Easiest to find and keeps that fresh vibrant green; just remember to squeeze out the excess water to avoid watery creamed spinach.
Butter: Adds richness and helps caramelize the onions for that sweet, buttery base flavor.
Yellow onion: Provides a gentle sweetness that balances the creaminess; diced small for even cooking.
Garlic cloves: Freshly minced garlic brightens up the dish with a subtle punch.
Cream cheese: The secret for a silky smooth texture and tangy richness—don’t skip this!
Heavy cream or half and half: Heavy cream gives that classic luxurious creaminess, while half and half is a lighter option I sometimes use.
Mozzarella cheese: Melts beautifully for stretchiness and a mild cheesy flavor.
Parmesan cheese: Adds a sharp, nutty depth that really makes the cream sauce pop.
Freshly ground nutmeg (optional): A pinch brings warmth and subtle earthiness, perfectly complementing the creamy greens.
Salt and freshly cracked pepper: To taste—seasoning is key to bring all the flavors together.

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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 like to think of this creamed spinach recipe as a trustworthy base you can easily adjust. Sometimes I play around with the cheeses or spice levels depending on the meal or season, and you totally should, too. Little tweaks make this side dish feel fresh each time you make it.

Variation: Adding a bit of crispy bacon or pancetta elevates this to a decadent side that everyone raves about—I especially love this for holiday dinners.
Dairy-Free Adaptation: Use coconut cream and a dairy-free cream cheese alternative for a plant-based creamed spinach that still hits the creamy and flavorful notes.
Extra Veggies: Sometimes I toss in sautéed mushrooms or chopped artichoke hearts to add complexity and texture.
Spicy Kick: A pinch of red pepper flakes gives the creamed spinach a subtle warmth that pairs perfectly with grilled meats.

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

Step 1: Cook and Squeeze the Spinach

Start by cooking the frozen spinach according to the package directions—usually in the microwave for convenience. Once cooked, this part is crucial: drain and squeeze out every last drop of moisture. I like to use a clean kitchen towel or cheese cloth and give it a good wring. If you skip this, your creamed spinach will be watery and thin, and that’s no fun. Take your time here—it really pays off.

Step 2: Sauté Onions and Garlic

In a large skillet over medium-high heat, melt the butter and add the diced onion. Let it cook until translucent and soft, about 5 minutes, stirring occasionally. Then add the minced garlic and cook just until fragrant—about 30 seconds; garlic burns quickly, so keep an eye on it. This base adds beautiful depth to your creamy sauce.

Step 3: Build the Cream Sauce

Stir in the cream cheese and cook until fully melted, stirring to smooth it out. Next, pour in the heavy cream (or half and half if you prefer) and cook for about 2 minutes to heat through and thicken. Add the shredded mozzarella and parmesan cheeses, a sprinkle of freshly grated nutmeg if you’re using it, and season with salt and freshly cracked pepper. Stir everything together until it’s silky, creamy, and indulgent.

Step 4: Combine and Serve

Fold in the well-drained spinach into the cheese sauce and cook for another minute to warm it all through. Taste and adjust seasoning if needed. Serve your creamed spinach immediately while it’s warm, creamy, and oh-so comforting.

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Pro Tips for Making Creamed Spinach Recipe

Drain the Spinach Thoroughly: I can’t stress this enough; no one wants watery creamed spinach. Using cheese cloth or a fine mesh sieve works wonders to get rid of every drop of water.
Low and Slow on Garlic: Cooking garlic briefly keeps it fragrant but avoids bitterness. I learned this the hard way! If it browns, you’ll taste the bitterness, so be gentle.
Cheese Choices Matter: Freshly shredding your mozzarella and parmesan gives a smoother melt and better texture than pre-shredded cheeses.
Season Gradually: Add salt and pepper throughout the cooking process and taste often. Creamy dishes mute seasoning slightly, so don’t be afraid to adjust.

How to Serve Creamed Spinach Recipe

Creamed Spinach, creamed spinach side dish, cheesy creamed spinach, easy creamed spinach recipe, creamy spinach sides - 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 often sprinkle a bit of extra parmesan on top before serving for a lovely cheesy crust. Sometimes I add a sprinkle of toasted pine nuts or crispy shallots for texture contrast and a nutty crunch. Fresh cracked black pepper finishes it off beautifully.

Side Dishes

This creamed spinach shines alongside roasted chicken, steak, or pork chops. For a hearty meal, it’s wonderful served with garlic mashed potatoes or buttery dinner rolls. I’ve even spooned it over grilled salmon for a fancy dinner at home.

Creative Ways to Present

For special occasions, I love serving creamed spinach in individual ramekins topped with a sprinkle of breadcrumbs and broiled until golden and bubbly. It turns a humble side into an elegant little dish that guests admire. You can also swirl it into a gratin with cheese for a festive twist.

Make Ahead and Storage

Storing Leftovers

After the meal, I let any leftover creamed spinach cool to room temp before sealing it in an airtight container. It keeps beautifully in the fridge for up to 5 days. Reheating in the microwave for 30-second bursts, stirring in between, keeps the texture creamy and smooth without drying it out.

Freezing

I’ve frozen creamed spinach a couple of times with great results. Just pack it tightly in a freezer-friendly container and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and gently reheat it on the stove or in the microwave—adding a splash of cream or milk can help refresh the texture.

Reheating

The key to reheating is gentle heat. I use a low flame on the stove and stir continuously to avoid sticking or curdling. If it’s looking thick, I add a little more cream or milk to loosen it up. Microwaving works too, but just go slow and stir often to keep it silky.

FAQs

Can I use fresh spinach instead of frozen for this creamed spinach recipe?

Absolutely! Fresh spinach works well, but remember it wilts down significantly when cooked. You’ll want about 2 pounds of fresh spinach to replace the frozen bags. Make sure to cook it until wilted, then drain and squeeze out as much moisture as possible before mixing into your cream sauce.
What can I substitute for cream cheese if I don’t have any on hand?

You can substitute with mascarpone or ricotta cheese for a similar creaminess, though the flavor will be a bit milder. Another option is to use just heavy cream and extra shredded cheese, but keep in mind the texture might be less thick and a little more liquidy.
Is this creamed spinach recipe suitable for meal prepping?

Yes! It stores well in the fridge for several days and freezes nicely. Just portion it out and reheat gently to maintain its creamy texture. It’s a great make-ahead side to have ready for busy weeknights.
How do I prevent my creamed spinach from being runny?

The biggest culprit is excess water from the spinach. Be sure to squeeze or drain the spinach thoroughly before adding it to the cream sauce. Also, cooking the sauce slightly helps it thicken, so don’t skip the 2 minutes with cream and cheese to let it reduce.
Can I add other seasonings or spices to this creamed spinach recipe?

Definitely! This recipe is a great canvas for personal touches. Try smoked paprika for a smoky twist, a pinch of cayenne for heat, or some fresh herbs like thyme or parsley to brighten the flavors.

Final Thoughts

This Creamed Spinach Recipe has become one of my go-to side dishes because it’s just so dependable — creamy, cheesy, and always hits the spot without any fuss. Whether it’s a special holiday meal or a comforting weeknight dinner, it balances indulgence with simplicity perfectly. I really hope you give it a whirl and enjoy it as much as my family and I do. Trust me, once you get the hang of squeezing that spinach, you’ll be making this over and over with a big smile!