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This 5-star recipe for cheesy steakhouse-style creamed spinach recipe only takes 20 minutes to make for an easy weeknight side dish. It is a tried and true family favorite and I guarantee you will love it!
Table of Contents
- Why This Is The Best Creamed Spinach Recipe
- What You’ll Need
- How to Make Creamed Spinach
- Tips for Success and Variations
- Serving Suggestions
- Can I Freeze Creamed Spinach?
- More Vegetable Side Dishes To Try
- Get the Recipe
Why This Is The Best Creamed Spinach Recipe
This creamed spinach is a year-round side dish that’ll be gobbled up before the main dish reaches the table.
- Steakhouse Style: This thick, creamy and cheesy creamed spinach is just like the one you get at your favorite steakhouse alongside a juicy steak.
- Easy: Made with simple ingredients and frozen spinach, you only need about 20 minutes and one skillet to whip this easy side dish together.
- Make Ahead: Prepare this creamed spinach recipe up to a day ahead and re-heat it when ready to serve. It will taste just as good as the day you made it!
Looking for a baked spinach casserole style dish instead? Try my spinach gratin!
What You’ll Need
Heavy cream and different kinds of melty, savory cheeses make this a gold-star recipe. Check the recipe card at the bottom of the post for exact amounts.
- Spinach: I prefer frozen spinach, read my notes below for why. If you use fresh, you can use regular or baby spinach.
- Butter: Reduce the salt in the rest of the recipe if you use salted butter.
- Yellow Onion: White onion is a good swap.
- Garlic: Feel free to use garlic powder or onion powder.
- Cream Cheese: You can use full-fat or low-fat cream cheese.
- Heavy Cream: Half-and-half works too.
- Mozzarella Cheese: I use pre-shredded mozzarella in this recipe, shredded fresh mozzarella is a tad too soft.
- Parmesan Cheese: Use freshly grated parmesan, not the salty stuff in a bottle.
- Nutmeg: While completely optional, a pinch of freshly grated nutmeg adds just a bit of warmth and depth.
- Salt and Pepper: I prefer kosher salt and freshly cracked pepper.
Fresh vs Frozen Spinach for Creamed Spinach
I’m team frozen spinach all the way! While you can technically use both, fresh spinach takes longer to cook down and prepare. You also need a much larger amount of fresh spinach just to get the same amount of frozen spinach, which doesn’t reduce as much. Frozen spinach is also more convenient because it’s something you can always keep in the freezer and doesn’t go bad.
How to Make Creamed Spinach
Technically you can add the cream cheese, heavy cream, and cheeses all at the same time and just stir until melted. Check the recipe card at the bottom of the post for more detailed instructions.
- Spinach: Prepare the spinach according to package instructions and squeeze out all the excess moisture. This step is important so it doesn’t water-down your recipe.
- Onion: Add the butter to a skillet. Add the onion and garlic, cooking until softened.
- Cream: Add the cream cheese and heavy cream. Stir until completely smooth and melted.
- Cheese: Mix in the mozzarella and parmesan. Season with salt, pepper and optional nutmeg.
- Combine: Add the spinach and stir to combine the cream sauce and spinach together until warm. Serve and enjoy!
Tips for Success and Variations
We have been making this easy creamed spinach recipe for years and years, here are a few tips to help guarantee it turns out perfect!
- Strain: It is *VERY* important to strain the excess water out of the spinach to ensure your creamed spinach is not runny. I recommend using cheese cloth, or a fine mesh sieve and a spoon, to squeeze the moisture out.
- Spicy: Sprinkle in a little crushed red pepper flakes, or cayenne pepper, for a kick of heat.
- Use A Roux: If you’re out of heavy cream, whisk 1 tablespoon of cornstarch into 4 tablespoons of milk. Once fully combined, add it to the pot with the onions and let it cook for 2 minutes, until thickened. Pour in 3/4 cup more of milk and continue with the recipe as usual.
- Smoky: If you want to add a smokey flavor, try using shredded smoked provolone or smoked gouda cheese in place of the mozzarella.
Serving Suggestions
Not sure what to serve alongside the best creamed spinach? Just about anything! Here are a few of our favorite pairings:
- Steak: Of course a juicy flank steak or flavorful churrasco steak are wonderful served alongside this classic steakhouse side dish. For the full steakhouse experience, whip up a batch of my favorite steak sauce!
- Chicken: Anything from a crockpot whole chicken to my favorite best baked chicken would pair perfectly.
- Fish: My quick air fryer salmon is ready in 10 minutes, or this blackened Mahi Mahi is always delicious!
How to Store & Reheat Leftovers
Refrigerate the cooled leftovers in an airtight container for up to 5 days. Reheat in the microwave for 30 seconds, stir, and then microwave another 30 seconds. You can also heat it in a pan over medium-low heat for 6 to 8 minutes.
Can I Freeze Creamed Spinach?
Freeze leftover creamed spinach in an airtight container for up to 3 months.
For best results, thaw it overnight in the fridge before reheating as usual. However, if you are in a rush, you can reheat it in the microwave straight from frozen. Place the spinach in a bowl with 1 tablespoon of water. Heat it for 1 minute at a time, until softened and warm.
More Vegetable Side Dishes To Try
Creamy Baked Brussel Sprouts
Cheesy Creamed Green Beans
Cheesy Potato Casserole
Mac and Cheese with Broccoli
- Broccoli Cheese Bombs
- The Best Mashed Cauliflower Recipe
- Cheese Stuffed Tomatoes
- Cheesy Green Bean Casserole
- Sauteed Brussels Sprouts with Balsamic Glaze
- Air Fryer Asparagus
4.4 from 752 votes
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Yield: 8 servings
Best Creamed Spinach Recipe
This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!
Prep Time5 minutes minutes
Cook Time15 minutes minutes
Total Time20 minutes minutes
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, or half and half
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ teaspoon freshly ground nutmeg, optional
- salt and freshly cracked pepper, to taste
Instructions
Cook spinach in microwave according to package directions. Remove excess water(squeeze carefully using cheese cloth, a tea towel, a fine mesh sieve, or a colander) and set aside.
In a large skillet over medium high heat, melt the butter. Add onion and sauté until translucent. Add garlic and cook for 30 seconds.
Add cream cheese and cook, stirring, until melted. Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, optional nutmeg, salt and pepper. Stir until combined.
Fold the drained spinach into the cream sauce and cook for an additional minute to reheat the spinach. Serve immediately!
Video
Notes
Storage: Refrigerate the cooled leftovers in an airtight container for up to 5 days. Reheat in the microwave for 30 seconds, stir, and then microwave another 30 seconds. You can also heat it in a pan over medium-low heat for 6 to 8 minutes.
Freeze: Freeze leftover creamed spinach in an airtight container for up to 3 months. For best results, thaw it overnight in the fridge before reheating as usual. However, if you are in a rush, you can reheat it in the microwave straight from frozen. Place the spinach in a bowl with 1 tablespoon of water. Heat it for 1 minute at a time, until softened and warm.
Can I Use Frozen Spinach? While you can technically use both, fresh spinach takes longer to cook down and prepare. You also need a much larger amount of fresh spinach just to get the same amount of frozen spinach, which doesn’t reduce as much. Frozen spinach is also more convenient because it’s something you can always keep in the freezer and doesn’t go bad.
Strain: It is *VERY* important to strain the excess water out of the spinach to ensure your creamed spinach is not runny. I recommend using cheese cloth, or a fine mesh sieve and a spoon, to squeeze the moisture out.
Spicy: Sprinkle in a little crushed red pepper flakes, or cayenne pepper, for a kick of heat.
Use A Roux: If you’re out of heavy cream, whisk 1 tablespoon of cornstarch into 4 tablespoons of milk. Once fully combined, add it to the pot with the onions and let it cook for 2 minutes, until thickened. Pour in 3/4 cup more of milk and continue with the recipe as usual.
Smoky: If you want to add a smokey flavor, try using shredded smoked provolone or smoked gouda cheese in place of the mozzarella.
Nutrition
Serving: 1 serving, Calories: 285kcal, Carbohydrates: 9g, Protein: 11g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 72mg, Sodium: 352mg, Potassium: 467mg, Fiber: 3g, Sugar: 3g, Vitamin A: 13330IU, Vitamin C: 8mg, Calcium: 305mg, Iron: 2mg
© Jessica
Cuisine: American
Category: Side Dish, Side Dishes, Vegetable Sides
Categories:
- 30 Min or Less
- Christmas
- Diet
- Easter
- Gluten Free
- Holidays
- Low Carb
- Recipes
- Side Dishes
- Thanksgiving
- Vegetable Sides
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