Creamed Spinach (Easy Thanksgiving & Holiday Side Dish)
This classic 🥬🙌🏻🧀 Creamed Spinach recipe is creamy, cheesy, and it’ll become your new favorite way to eat spinach! Easy, ready in 25 minutes, and the perfect side dish for family meals or at holiday celebrations like Thanksgiving, Christmas, or Easter. Not to mention, it rivals your favorite steakhouse’s version of creamed spinach, I promise.
Easy Creamed Spinach Recipe
- I love spinach but I know that’s not necessarily a common sentiment! Even if you don’t, I promise that with this creamy, cheesy decadent sauce that the tender spinach is stirred into, you’ll be feeling like Popeye and loving spinach in no time!
- I wanted to make sure that this creamed spinach recipe didn’t feel like I was straight up eating spinach and artichoke dip – which I love. See my Baked Spinach Artichoke Dip as well as my Crockpot Spinach Artichoke Dip as evidence!
- But this creamy spinach dish walks the line in between creamy side dish decadence without crossing over into spinach dip territory because there’s less cheese and the sauce is creamier than you’ll find in traditional spinach dip. I brown the top under the broiler for the perfect golden-browned Parmesan cheese.
- I really like my rendition because you don’t have to make a roux, so there’s no flour, which keeps this dish gluten-free and vegetarian.
- Whether you want to feel like you’re recreating cream spinach from your favorite steakhouse and serve it with a steak, as an easy weeknight family favorite side with a pot roast, or as a welcome (green) addition to your holiday meal celebration including Thanksgiving, Christmas, or Easter, it’s a winner!
Ingredients in Creamed Spinach
- Spinach: I believe that when an ingredient IS the star of the show, such as spinach for a cream spinach recipe, that using fresh spinach is better. I use two 10-ounce bags fresh baby spinach. However, if you must use frozen spinach, you can (I say this with reluctance) but select cut leaf spinach rather than chopped spinach. The later is too pulverized and won’t be appetizing. Make sure to thaw it, and drain the excess liquid well, so you don’t end up with a watery dish.
- Aromatics: Unsalted butter, onions, and garlic add flavor.
- Cream Sauce: Cream cheese, milk (whole or 2%), heavy cream, and Parmesan are necessary for the creamy + cheesy aspect. Use full-fat products for all dairy for best results.
- Seasonings: Salt, pepper, optional seasonings such as nutmeg, cayenne pepper, lemon juice, etc.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make The Best Creamed Spinach
- Wilt + Chop: Wilt and cook spinach. I do it in the microwave with the spinach in a large bowl, place a damp paper towel over it, heat for 2 minutes or until wilted. As desired, roughly chop the spinach.
- Aromatics: To a large skillet, melt the butter, onions, saute over medium high heat. Add the garlic and stir to combine.
- Cream Sauce: Add the cream cheese, milk, heavy cream, Parmesan, salt, pepper, and heat on low to melt while stirring.
- Combine: Add the spinach and stir it into the cream sauce.
- Broil, optional: If you want to brown the top a bit, you can broil it for 2-4 minutes until golden-brown, or as necessary.
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
- 20 ounces fresh baby spinach leaves, (I use two 10-ounce bags, I do not recommend frozen spinach but if you absolutely must you can use 15 ounces ‘cut leaf spinach’, not ‘chopped spinach’, that you thaw and drain very well)
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced (sweet Vidalia onion or shallot may be substituted)
- 4 garlic cloves, finely minced
- 4 ounces cream cheese, cubed, at room temperature (use brick-style cream cheese, do not use lite or reduced fat cream cheese products)
- 1 cup milk, at room temperature (whole milk recommended, 2% may be substituted)
- ½ cup heavy cream, at room temperature
- ¾ cup finely shredded Parmesan cheese
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- ⅛ teaspoon ground nutmeg, optional
- pinch cayenne pepper or red pepper flakes, optional
- 1 teaspoon fresh lemon juice, optional
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Wilt + Chop: Wilt the spinach by placing it in a large microwave-safe bowl, placed a damp paper towel over it, and heat on high power for about 2 minutes, or until wilted. I find this the easiest and least messy way to wilt it, but you can use another method that you prefer. It will also naturally wilt more when stirred into the cream sauce in Step 4.If desired, roughly chop the spinach. I don’t tend to chop it unless the ‘baby’ spinach leaves are on the bigger side. It’s personal preference. If you see any thick stems that are offending, you can remove them. Set aside momentarily.
- Aromatics: To a large skillet, add the butter, onions, and heat over medium-high heat to melt the butter and soften the onions, about 4 minutes; stir very frequently. Add the garlic and cook for 1 minute, or until fragrant; stir continuously.
- Cream Sauce: Add the cream cheese, milk, heavy cream, Parmesan, salt, pepper, and stir continuously until the cream cheese and Parm have melted, about 1-2 minutes.
- Combine: Add the spinach, stir into the sauce, and simmer for about 3-5 minutes, or until the sauce has thickened a bit to your liking. Make Ahead Tip – If you plan to make this in advance, I would err on the side of less simmering time now since it will thicken in the fridge and with time, so less simmering now will make reheating smoother.* (See Notes Below)
- Taste: Taste and check for seasoning balance. If desired, add additional salt, pepper, or if desired add nutmeg, a tiny pinch of cayenne pepper adds depth of flavor without adding heat, or a spritz of fresh lemon juice brightens it all up.
- Broil, optional: If you are familiar with how to broil and are comfortable using your broiler, you may broil for about 2-4 minutes, to lightly brown the top and turn the cheese golden. Take extreme care when broiling not to leave your kitchen and get distracted because it’s very easy to char something in a matter of seconds.
- Serve immediately. If desired, garnish with freshly shaved Parmesan.
Storage: Recipe will keep airtight in the fridge for up to 4-5 days. Gently reheat leftovers in the microwave for about 30 seconds, or as desired, noting to take care of not overheating it due to the cream sauce. I’m not a fan of freezing anything in a cream sauce but you potentially can, noting to take care when thawing/reheating it.
Make-Ahead: I have seen recipes that indicate you can make this in advance but it’s such a quick, easy, simple side dish and if you’re making it for a holiday or special meal, I recommend making it fresh. However, if you must, and want to make it in advance, err on less simmering rather than more because if it’s too thick to start with, as it cools it will thicken more, and the reheating process will thicken it again. Reheat it in the microwave or on the stove, stirring very frequently. You may need to add additional heavy cream, as desired.
Make-Ahead: I have seen recipes that indicate you can make this in advance but it’s such a quick, easy, simple side dish and if you’re making it for a holiday or special meal, I recommend making it fresh. However, if you must, and want to make it in advance, err on less simmering rather than more because if it’s too thick to start with, as it cools it will thicken more, and the reheating process will thicken it again. Reheat it in the microwave or on the stove, stirring very frequently. You may need to add additional heavy cream, as desired.
Serving: 1serving, Calories: 286cal, Carbohydrates: 9g, Protein: 10g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 72mg, Sodium: 569mg, Potassium: 668mg, Fiber: 2g, Sugar: 4g, Vitamin A: 9757IU, Vitamin C: 28mg, Calcium: 292mg, Iron: 3mg
