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· 4.9 from 10 reviews

If you’re on the hunt for a side dish that’s creamy, comforting, and downright irresistible, I’ve got just the thing for you — my Creamed Spinach Recipe. This version is rich and cheesy but still fresh and vibrant, making it the perfect partner for almost any main dish. I’ve made it countless times for family dinners and potlucks, and honestly, it never lasts long on the table. Stick around because I’m going to share all my secret tips and little tweaks so you can nail it every single time.

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Why This Recipe Works

Balance of Creaminess and Freshness: Combining cream cheese, heavy cream, and mozzarella creates a velvety sauce that’s never too heavy thanks to perfectly drained spinach.
Simple Ingredients, Big Flavor: Just a few pantry staples like garlic, onion, and parmesan amp up the taste without complicating the process.
Quick and Easy Prep: Frozen spinach means minimal fuss and almost no chopping, making this a weeknight hero.
Versatile and Crowd-Pleasing: Whether you serve it alongside steak, fish, or roasted chicken, it’s always a hit.

Creamed Spinach, Creamed Spinach Side Dish, How to Make Creamed Spinach, Easy Creamed Spinach Recipe, 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

Each ingredient in this Creamed Spinach Recipe has its role in building up that luscious texture and deep flavor. When you pick good quality staples, you’re halfway there, and the rest is just loving attention on the stove.

Creamed Spinach, Creamed Spinach Side Dish, How to Make Creamed Spinach, Easy Creamed Spinach Recipe, 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 and consistent; thawed and well-drained spinach is the perfect base.
Butter: Adds richness and helps sauté the onion, creating the flavor foundation.
Yellow onion: Sweet and mild, it softens nicely and balances the creaminess.
Garlic: Brightens the dish with its savory warmth—don’t skip it!
Cream cheese: Gives the sauce body and creamy tang without being too heavy.
Heavy cream or half and half: Creates that smooth, saucy texture; half and half can lighten it up.
Mozzarella cheese: Melts beautifully and adds a gooey pull.
Parmesan cheese: Sharp, salty bite that deepens flavor layers.
Nutmeg (optional): A little pinch adds warmth and complexity—trust me, it’s worth trying.
Salt and freshly cracked pepper: Seasoning is key to balancing all those creamy components.

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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 adjusting this creamed spinach depending on what I’m serving it with or my mood in the kitchen. It’s such a forgiving recipe, so don’t hesitate to make it your own!

Variation: For a sharper flavor, I sometimes swap mozzarella for Gruyère or add a handful of grated cheddar. It adds extra depth and a nutty note to the dish.
Dairy-Free Option: Try coconut cream instead of heavy cream and nutritional yeast for cheesy flavor—though it’s not traditional, it’s surprisingly delicious and creamy.
Herbs: A sprinkle of fresh thyme or chives stirred in at the end brightens the dish beautifully.
Spice It Up: If you like things with a kick, a pinch of crushed red pepper flakes gives it a gentle heat that’s really nice.

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

Step 1: Thaw and Drain Your Spinach Perfectly

Start by microwaving the frozen spinach according to the package instructions. The key here is to get as much water out as possible — trust me, I’ve learned the hard way that soggy spinach ruins the texture. To do this, use a cheesecloth, fine mesh sieve, or even a clean kitchen towel to squeeze out every last drop of moisture gently. You want spinach that’s moist but not wet or dripping.

Step 2: Sauté Onion and Garlic for Flavor

Melt your butter in a large skillet over medium-high heat. Toss in the diced onion and cook until it softens and turns translucent—this usually takes about 5 minutes. Then add the minced garlic and sauté for just 30 seconds until fragrant. This step builds the aromatic base that makes the creamed spinach taste so good.

Step 3: Build the Cream Sauce

Lower the heat to medium, add the cream cheese to the skillet, and stir it gently until it melts into the butter and onions. Pour in the heavy cream and let it simmer for about two minutes, stirring occasionally. Then toss in the mozzarella, parmesan, a dash of nutmeg if you’re using it, and season generously with salt and freshly cracked black pepper. Stir the sauce until the cheeses melt and everything comes together into a silky, rich mixture.

Step 4: Combine Spinach and Cream Sauce

Fold the well-drained spinach into your luscious cream sauce and cook for just another minute or so until the spinach is heated through. Don’t overcook it here; you want to keep the bright green color and fresh flavor while making sure it’s warmed evenly. Then, it’s ready to serve!

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Pro Tips for Making Creamed Spinach Recipe

Squeeze Thoroughly: Use a cheesecloth to squeeze out the spinach’s liquid—this keeps your creamed spinach from being watery and maintains that perfect creamy texture.
Low and Slow Melting: When adding the cheeses, keep the pan at medium heat to avoid breaking the sauce and allow the cheeses to melt evenly for smooth creaminess.
Freshly Grated Cheese: Always grate your own parmesan and mozzarella if possible. Pre-shredded cheese tends to have anti-caking agents that can affect melting quality.
Season at the End: Wait to add salt and pepper last so you can better control the seasoning and never oversalt because the cheeses already bring saltiness.

How to Serve Creamed Spinach Recipe

Creamed Spinach, Creamed Spinach Side Dish, How to Make Creamed Spinach, Easy Creamed Spinach Recipe, 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

Over the years, I’ve grown fond of topping this creamed spinach with a sprinkle of extra parmesan or a few crunchy toasted breadcrumbs for texture contrast. For fresh brightness, chopped parsley or chives scattered on top never fail to make it pop visually and taste-wise.

Side Dishes

I usually serve this creamy spinach with my all-time favorite grilled steak or roasted chicken. It also pairs beautifully with baked salmon or hearty pork chops. If you want a full meal, a side of roasted potatoes or garlic mashed potatoes rounds things out perfectly.

Creative Ways to Present

For special occasions, I sometimes spoon this creamed spinach into small ramekins topped with a crisp crouton or a sprinkle of crispy bacon bits to elevate the dish. It also makes a gorgeous bed for seared scallops or steak medallions when you’re aiming for that wow-factor presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, I pop leftover creamed spinach into an airtight container and store it in the fridge for up to 5 days. When reheating, I usually zap it in the microwave for about 30 seconds, stir, and then heat for another 30 seconds until warmed through. You can also reheat it gently in a pan on medium-low heat to keep the texture creamy and smooth.

Freezing

I’ve frozen this creamed spinach a few times without losing much in texture or flavor. Just make sure to use a freezer-safe container, and thaw overnight in the fridge before reheating. If you’re short on time, you can microwave it straight from frozen with a splash of water, reheating in one-minute intervals until hot and creamy again.

Reheating

To reheat leftover creamed spinach, I find the stovetop method works best for preserving that fresh creaminess. Heat on low to medium heat while stirring gently, adding a tablespoon of cream or milk if it looks too thick. This keeps the texture silky without breaking the sauce or drying it out.

FAQs

What kind of spinach works best for creamed spinach?

Frozen chopped spinach is my go-to because it’s convenient, affordable, and has a consistent texture. Just be sure to thaw and squeeze out excess water well. Fresh spinach is fine, too, but it requires cooking down significantly and is trickier to drain properly.
Can I make this recipe dairy-free?

Absolutely! Swap the cream cheese and heavy cream with coconut cream or cashew cream, and use nutritional yeast instead of cheese for that savory kick. The texture will be slightly different but still delicious and creamy.
How do I avoid watery creamed spinach?

The single most important step is draining and squeezing the spinach thoroughly after thawing. Use a cheesecloth or fine mesh sieve and press out as much moisture as you can. This keeps the sauce rich and creamy instead of runny.
Can I prepare creamed spinach ahead of time?

Yes! You can make it a day before serving. Reheat gently on the stovetop or in the microwave right before eating, stirring well to restore that creamy texture.

Final Thoughts

I truly believe this Creamed Spinach Recipe is a game-changer when it comes to pairing a side dish with all kinds of meals. It’s the comfort-food kind of creamy but still light enough to complement, not overpower. Plus, it’s simple — I love how approachable it is even for busy weeknights. If you give it a try, I promise it’ll stick in your recipe rotation just like it did mine. So, grab those frozen spinach bags and get cooking — you won’t regret it!