The Best Creamed Spinach Recipe
If you’re looking for an easy, indulgent side that transforms humble spinach into something undeniably irresistible, The Best Creamed Spinach is your answer! With a swirl of silky cream, a lush blend of cheeses, fragrant garlic, and just the right touch of nutmeg, this dish is comfort food at its greenest and most glorious. Whether you want a classic steakhouse experience at home or need a creamy companion for a weeknight dinner, The Best Creamed Spinach delivers in taste, texture, and pure feel-good flavor, every single time.

Ingredients You’ll Need
Every ingredient in The Best Creamed Spinach plays a starring role—there’s no room for fillers here! You’ll be surprised at how a handful of simple basics build layers of creamy, savory flavor and that signature emerald hue we all love.
- Frozen or fresh spinach: The heart of the dish; frozen is fuss-free, while fresh rewards you with vibrant color.
- Butter: Adds richness and helps sweat the onions for that sweet, fragrant base.
- Onion: Just half an onion gives mellow sweetness and savory depth.
- Garlic: For fragrant punch and an Italian steakhouse touch.
- Heavy/whipping cream: Thick, lush, and totally necessary for that spoon-coating magic.
- Cream cheese: Makes the sauce unbelievably smooth and adds mild tang.
- Freshly grated parmesan cheese: Salty, nutty, and melts like a dream—don’t use the pre-grated stuff if you can help it.
- Nutmeg: Just a pinch makes all the difference—it’s the secret to classic creamed spinach flavor.
- Salt & pepper: To bring everything together; use generously to brighten the entire dish.
How to Make The Best Creamed Spinach
Step 1: Prep the Spinach
For frozen spinach, simply thaw it and then channel your inner chef by squeezing out all the excess water—really, get as much as you possibly can! If you’re using fresh spinach, drop it into boiling water for just a minute, then plunge it into cool water, drain, and give it a good squeeze, too. You can give it a rough chop for a finer texture in the final dish, but leave it as is if you love bigger leafy bites.
Step 2: Sauté the Onion
In a medium pot or large skillet, melt the butter over medium heat. Add the chopped onion and sauté, stirring occasionally, until it’s soft and slightly browned on the edges. This adds a lovely sweetness and builds the backbone of flavor for The Best Creamed Spinach.
Step 3: Build the Creamy Sauce
Reduce the heat to medium-low and stir in the minced garlic, letting it get fragrant but not brown. Next, whisk in the heavy cream, cubes of softened cream cheese, freshly grated parmesan, and a pinch of nutmeg. Keep stirring and gently breaking up the cream cheese—you’ll see the sauce slowly thicken and turn decadently smooth.
Step 4: Add and Heat the Spinach
Fold in your well-drained spinach, mixing until every leaf is enveloped in that creamy cloak. Let it warm through for a couple of minutes. If you want the sauce thinner, add a splash more cream. If it feels a bit runny, let it simmer a little longer until thickened to your liking.
Step 5: Season and Serve
Season generously with salt and pepper—you want all those green, cheesy, and creamy notes to sing. Taste as you go! Serve it hot for the silkiest results and, get ready, because this is The Best Creamed Spinach you’ll ever spoon onto your plate!
How to Serve The Best Creamed Spinach

Garnishes
Creamed spinach already shines on its own, but a final flourish always heightens the experience. Try a dusting of extra parmesan, a sprinkle of chopped chives, or even a few crunchy fried onions for textural contrast and a little kitchen flair.
Side Dishes
The Best Creamed Spinach is a steakhouse classic, so it’s heavenly next to grilled or roasted meats—think ribeye, prime rib, or even roast chicken. It also loves humble company, like mashed or roasted potatoes and bright, lemony salads for balance.
Creative Ways to Present
Feeling playful? Spoon creamed spinach into baked puff pastry shells for bridal-brunch energy, or tuck it into lasagna and crêpes as a creamy, savory layer. You can even top a baked potato with a generous heap of this velvety goodness for the ultimate comfort meal.
Make Ahead and Storage
Storing Leftovers
Let The Best Creamed Spinach cool to room temperature, then scoop it into an airtight container. It keeps beautifully in the refrigerator for up to 3 days, making it ideal for prepping ahead or relishing those next-day leftovers.
Freezing
To freeze, portion cooled creamed spinach into small freezer-safe containers or zip-top bags. It’ll keep well for up to two months; just be sure to thaw it overnight in the fridge before reheating for best texture.
Reheating
Gently reheat The Best Creamed Spinach on the stovetop over low heat or in the microwave, stirring occasionally to keep it creamy. Add a splash of cream or milk if it looks a bit thick—you want that dreamy consistency back!
FAQs
Can I use all fresh spinach instead of frozen?
Absolutely! Just double the amount (about 2 pounds fresh yields 1 pound cooked), blanch it briefly, squeeze out excess water, and chop for a silky texture in The Best Creamed Spinach.
How can I make this dish lighter?
If you want to lighten things up, try swapping half and half for heavy cream and use light cream cheese—you’ll still get creaminess, just with a few less calories.
Is there a dairy-free option for The Best Creamed Spinach?
Yes! Use plant-based cream, dairy-free cream cheese, and nutritional yeast in place of parmesan. The result won’t be as rich, but you’ll still have a creamy, crave-worthy spinach side.
What is the best way to squeeze out spinach?
Wrap thawed spinach in a clean kitchen towel or layers of paper towel, then twist tightly over the sink to remove as much liquid as possible—drier spinach means extra creamy results every time.
Can I make The Best Creamed Spinach ahead of time?
Definitely! Prepare it up to 2 days in advance and reheat gently when ready to serve. It often tastes even better after the flavors have melded overnight.
Final Thoughts
If you’ve never made The Best Creamed Spinach at home, now is the time to treat yourself! Once you take that first creamy, cheesy bite, you’ll understand why this side dish always disappears fast. Try it for your next dinner, and get ready for a new go-to favorite that never goes out of style.
PrintThe Best Creamed Spinach Recipe
Indulge in the creamiest and most flavorful creamed spinach you’ve ever tasted with this easy recipe. Perfect as a side dish or a standalone treat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Frozen Spinach:
- 1 pound frozen chopped spinach, thawed and excess water squeezed out
For the Cream Sauce:
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 3/4 cup heavy/whipping cream
- 4 ounces cream cheese (1/2 block Philly), softened
- 1 cup freshly grated parmesan cheese
- Pinch of nutmeg
- Salt & pepper, to taste
Instructions
- Prepare the Spinach: Thaw frozen spinach and squeeze out excess water. For fresh spinach, blanch in boiling water for 1 minute, drain, and chop if desired.
- Sauté Onion: In a pot, sauté butter and onion until lightly browned, about 5-7 minutes.
- Add Cream Sauce: Reduce heat, stir in garlic, heavy cream, cream cheese, parmesan, and nutmeg. Allow the cream cheese to melt and the sauce to thicken.
- Incorporate Spinach: Stir in the spinach and heat through. Adjust consistency with more cream if needed.
- Season and Serve: Season with salt and pepper to taste before serving.
Notes
- This recipe can be made with either frozen or fresh spinach, depending on your preference and availability.
- For a richer flavor, consider adding a splash of white wine to the cream sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Creamed Spinach, Side Dish, Creamy Spinach, Vegetarian, Easy Recipe