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This is literally the BEST creamed spinach recipe you will ever taste! Three kinds of cheese and fresh spinach together with fragrant herbs and so easy to make!
Table of Contents
- Ingredients in our Creamed Spinach Recipe
- How to Make the Best Creamed Spinach
- Variations for Creamed Spinach
- Tips for Perfect Creamed Spinach
- Best Cheese for Creamed Spinach
- Frequently Asked Questions
- Make this a Complete Meal
- Storing and Reheating Creamed Spinach
- More Spinach Recipes
- How to Make Creamed Spinach Recipe
- Creamed Spinach Recipe
This easy creamed spinach recipe is velvety smooth and richly decadent with tender baby spinach leaves. This side dish wins over kids to adults who universally don’t like spinach. If you have never had creamed spinach before and you are unsure of how you will like it, we promise you will love our spin on this classic recipe. With its creamy texture and lots of cheese, you can’t even taste the spinach!
Creamed spinach is a delicious and flavorful side that combines fresh spinach with a creamy cheesy base mixed together. It is the perfect side dish for steak, chicken, pork chops, or fish! This homemade creamed spinach recipe is a savory side dish that almost tastes sweet with the fresh ingredients added to it. Take your creamed spinach to the next level with this delicious recipe!
Ingredients in our Creamed Spinach Recipe
This may not be the healthiest version of spinach, but it is definitely the tastiest!
- Spinach – Fresh spinach is a larger leafy green compared to other lettuce types. Chopped spinach will also work in this recipe.
- Butter – Unsalted butter is best so you can control the amount of sodium in the recipe.
- Onion – Finely chop the onion for flavor only.
- Garlic – Crushed or finely chop the garlic to add to the spinach.
- Flour – The all-purpose flour will help thicken up the cheesy sauce giving it more substance.
- Half and half – This gives the spinach a creamy and thick velvety texture throughout the dish.
- Parmesan cheese – Use fresh or shredded parmesan cheese. You do not want to use the powdered type of cheese. It won’t give you the same flavor and taste.
- Mozzarella cheese – Shredded mozzarella cheese will melt into the spinach giving it that cheesy appearance.
- Cream cheese – Adds a creamy substance that is thick and allows the spinach to move when stirred. Creamy Swiss Laughing Cow cheese works well. You will need about five wedges or four ounces will work too.
How to Make the Best Creamed Spinach
It doesn’t take long for this creamed spinach to come together and make an amazing side dish! The fresh spinach softens while the flavors are mixed together with the creamy cheese blend. It gives this creamed spinach recipe a salty, nutty, and savory flavor!
- Cook spinach – Bring a large stockpot of water to a boil. Add spinach and cook down until spinach is wilted but not soggy.
- Drain spinach – Remove the spinach from the pot to drain the spinach well and then wring it out using cheesecloth or a kitchen towel. You can also press spinach in a fine-mesh strainer to try and remove excess water.
- Saute – In a large skillet over medium heat, melt butter. Add onions and garlic and cook until onions become soft and transparent. Sprinkle flour over the onions and stir until flour is cooked.
- Whisking – Pour in half and half a little at a time, whisking constantly making a beschamel sauce. You want it to be the consistency of a thin gravy. Add more half-and-half or milk if needed. Add salt and pepper to taste.
- Combine – Add spinach and stir until spinach is well mixed in. Then add the Parmesan cheese, Mozzarella cheese, and creamy Swiss cheese or cream cheese. Stir until all cheeses are melted and completely mixed in.
Variations for Creamed Spinach
Creamed spinach is a versatile side dish that can be made in several different ways. For different tastes and differences try some of these ideas and combinations!
- Herbs and spices – Nutmeg, oregano, and thyme are all great additions to creamed spinach with a boost of flavor from each of them.
- Cheese – Try other cheeses like Gruyere cheese or feta creamed spinach for more flavors.
- Bacon – Everyone loves bacon! Cook and chop up bacon for a delicious and hearty spinach dish.
- Spicy – For those who love a little extra heat, try adding a pinch of cayenne pepper or sriracha.
- Veggies – Potatoes, mushrooms, or artichokes cooked and diced are great for adding in extra filling.
- Chicken – Cooked and shredded chicken is the perfect way to make this a complete meal. Add in protein and enjoy it like a meal.
Tips for Perfect Creamed Spinach
Follow these helpful tips when making creamed spinach! It is the best way to enhance the rich and creamy texture. Balances out the flavors and creates the best ingredients for creamy spinach. This is a nutrient-rich and comfort food everyone loves!
- Boiling spinach – Boil spinach for just 2 to 3 minutes or until it’s slightly wilted but not soggy.
- Milk substitute – You can substitute whole milk and a splash of heavy cream if you don’t have half and half on hand
- Be careful – The spinach may be VERY hot, handle it with care and allow it to cool if needed.
- Shrinking spinach – You may be surprised to find that you only have 1 to 2 cups of spinach. This is totally normal.
- Drain spinach – Drain the spinach really well using a cheesecloth or a kitchen towel. You can also press the spinach in a fine mesh strainer to remove water.
- Cornstarch – Use cornstarch as a thickening substitute for flour.
- Whisking – When adding half and half to the skillet, pour just a little at a time, whisking constantly until it’s the consistency of a thin gravy. This will give the cream sauce the perfect texture.
Best Cheese for Creamed Spinach
For this decadent recipe, the cheeses are the best part! We love using Laughing Cow Swiss cheese. Its mild flavor and smooth texture melt beautifully into the other cheeses. You could also use flavored cream cheeses like Chive and Onion Cream Cheese to give it some added flavor. Whisk in tangy Parmesan cheese and buttery mozzarella and you have got a tasty trifecta of cheese that will melt in your mouth and pair well with leaf spinach.
“Love your recipe. Cheesy and creamy and looks yum.”
-Veena
Frequently Asked Questions
Fresh baby spinach is best but you can substitute a package of frozen spinach. The trick is to thaw it completely (better to thaw in the fridge than the microwave) and ring out excess moisture. You want to squeeze out as much liquid as possible. Once completely dry, add directly to the sauce in the skillet. Cook in the sauce until heated through before adding cheese.
Because the béchamel sauce is made with flour, most creamed spinach recipes are not GF. However, this can easily be made gluten-free by simply swapping out the flour. Use your favorite substitute instead of regular all-purpose flour.
If the sauce is too thick, you can add more milk or cream to thin it out. If the sauce is not thick enough, continue cooking it while it thickens up.
Make this a Complete Meal
Creamed spinach is a popular side dish at steakhouses because it pairs beautifully with a good piece of meat. Steak, prime rib, chicken, pork, and roast all taste delicious with a side of cheesy spinach. And of course, this gorgeous recipe is a staple of our Thanksgiving menu. We love it alongside our roasted turkey. Add it to your menu this year, too!
Storing and Reheating Creamed Spinach
It is important for you to make sure you store creamed spinach properly to avoid any contaminaion or growth. These storing and reheating tips can help ensure your creamed spinach is stored correctly and enjoyed within the given amount of days. Enjoy this dish over and over again!
- Refrigerator – Place your leftovers in an airtight container in the fridge. Store in the refrigerator for up to a week.
- Freezing – Storing creamed spinach in the freezer would risk the creams and cheeses separating. Enjoy it fresh; you probably won’t have any leftovers anyway!
- Reheating – When ready to reheat, place in the microwave or warm on the stovetop. Slowly warm and stir the creamed spinach as it is heating up. Heating it too quickly will separate the cheese.
Read More: 25+ Thanksgiving Side Dish Recipes
More Spinach Recipes
Once you get your kids on board with this cheesy, creamy spinach, try a few of these other delicious spinach recipes. They’ll love them too!
How to Make Creamed Spinach Recipe
Creamed Spinach Recipe
Ingredients
- 20-24 ounces fresh spinach (about 1 ½ pounds)
- 5 tablespoons butter
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- ¼ cup flour
- 2 cups half-and-half (or whole milk)
- kosher salt, to taste
- ground black pepper to taste
- ½ cup parmesan cheese (fresh, shredded– not the powdered kind)
- ½ cup mozzarella cheese
- 5 wedges creamy Swiss (Laughing Cow) (or 4 oz. cream cheese)
Instructions
- Bring a large stockpot of water to a boil. Add spinach and cook for 2-3 minutes or until spinach is wilted but not soggy.
- Drain spinach well and then wring it out using cheesecloth (preferred) or a kitchen towel. You can also press spinach in a fine mesh strainer to remove excess water. Set spinach aside.
- In a large skillet over medium heat, melt butter. Add onions and garlic and cook until onions become soft and transparent.
- Sprinkle flour over the onions and stir until flour is cooked about 3 minutes.
- Pour in half-and-half a little at a time, whisking constantly, to make a beschamel sauce. You want it to be the consistency of a thin gravy. Add more half-and-half or milk if needed. Add salt and pepper to taste.
- Add spinach and stir until spinach is well mixed in.
- Add Parmesan, mozzarella, and Creamy Swiss cheese. Stir until all cheeses are melted and completely mixed in.
- Serve immediately.
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Notes
- Unsalted butter is best so you can control the amount of sodium in the recipe.
- You can substitute whole milk and a splash of heavy cream if you don’t have half-and-half on hand.
- When adding half-and-half to the skillet, pour just a little at a time, whisking constantly until it’s the consistency of a thin gravy.
- Fresh baby spinach is best, but you can substitute a package of frozen spinach. The trick is to thaw it completely and press out as much water as possible. After it’s been cooked, the spinach may be very hot. Handle it with care and allow it to cool if needed. You may be surprised to find that you have only 1-2 cups of spinach after you’ve cooked it and pressed the water out. This is totally normal.
Can you freeze this recipe?
Personally, I wouldn’t. Any time you freeze a cheese sauce you run the risk of it separating when you reheat it.
I’ve picked your recipe to make for our small Easter dinner. I’m going to try a few additions. Small chopped red pepper maybe sautéed with onion and garlic or put in raw, sweet Visalia is the onion I chose and I’m putting a bunch of fresh chopped parsley in the mix too plus Durkees fried onion scattered on top. Wish me luck
This looks delicious! I love cream of spinach and corn, and this only spinach version sounds even wonderful!
Love your recipe. Cheesy and creamy and looks yum.
I love any recipe involving spinach, looks delicious!
Going through your post made my mouth water..this looks so delicious..want to dip my fingers in it!
How long can I hold the creamed Spinach? I am cooking for 12-13 guest, and need to hold in chafer until all of meal is ready. Thanks Kirby
If you are keeping it warm in a dish I would say 2-3 hours probably. Hope this helps!
Oh yum!! Totally makingthis for Thanksgiving. Thanks for the recipe!!