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!
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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 just 10 minutes!
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.
Best Creamed Spinach Recipe
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
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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!
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Can you use can spinch have a ton ?
Sure! Just make sure you squeeze out all that extra liquid!
[…] The Best Creamed Spinach […]
I just made this and it’s the bomb. For several years I’ve made a creamed spinach casserole recipe by a noted celebrity chef which entailed a lot of time (sautéing then baking it )and work. I wanted something simpler and not requiring baking ( as if there’s not already enough going on in the oven). This was so quick to throw together. I used a lot of garlic and onion as recommended. The cheeses came together nicely. I did add a touch of nutmeg as previously mentioned by other commenters. I also topped it with additional grated Parmigiana Regiano. This is a definite keeper! Thank you for this gem of a time saver recipe.
Skip the mozzarella, texture is way off, takes over the dish
I made it with just a little left over bag of fresh spinach but cooked it like you said and WOW ! I think it tastes better than what I have had at fancy restaurants . Oh, I added a pinch of nutmeg.
Thanks for sharing !!!
I basically followed this recipe, but I DID go the extra mile and wilt fresh spinach. It does take a lot to get the moisture out of the spinach. The only other things I did was I simmered one or two whole cloves in with the simmering onion, left it in until I had cooked it with the cream. Once I remove it, I like the added zing of a touch of nutmeg, but mainly because I am used to that flavor in other creamed spinaches I have made. I have tasted this while making it and it is DIVINE! … without the trouble of making a roux. I plan to put it in a casserole dish, top with buttered breadcrumbs and extra parm and serve it tomorrow with a special meal. Thanks for the recipe!
Could you substitute goat cheese for the cream cheese?
Thanks and looks yummy.
Yes, I think it should work!
Great recipe, very easy to follow. I used less cream cheese just because that’s all I had. Turned out fine. It also warms up nicely as a left over.
I found this to be just OK. Considering it’s laden with cream cheese, parm, heavy cream and mozzarella – it wasn’t going to be terrible. But it was just meh. Compared to most of the other recipes on line this one is lacking nutmeg and also creating a roux prior to adding cheeses and spinach. Next time I will try one of those methods.
Hello. How many does this recipe serve?
6 to 8 servings depending on how hungry you are. 🙂
*Servings/Yield Amounts are always listed right above the recipe name!
I’m definitely going to make this again but the first go around it was very cream cheesy. I’m going to cut back on some cream cheese but I can tell it’s going to be good so can’t wait!
Hello,
You cook the spinach still frozen in the microwave, like right out of the freezer?
Yes! Cook your frozen spinach in the microwave, squeeze out the excess liquid and then add it to the pan.
Just made this tonight . I love it. Soooo good!
I didn’t have the hc to add so used regular milk and it still turned out delicious. Such a great way to change up the old regular side dishes.
I’m not a huge fan of creamed spinach but tried this last night. It was seriously so delicious! My teen son commented that he doesn’t like spinach but he really liked it. Will definitely be making again!
Absolutely amazing. I’m making it for the second time this month because my kids absolutely loved it. I used low fat cream cheese and half and half because it’s what I had on hand (and in my head, it cut some calories). I can only imagine the recipe as-is will be even more decadent and delicious!
Delicious! I had to make a few substitutions due to what I had available. I had the frozen spinach so I searched for a recipe using that. I had some diced red onion already to go so I used that. I did not have mozzarella and I used shredded parmesan instead of grated and it turned out perfect. I think it was plenty cheesy and creamy. I also added some real bacon bits. Made the perfect side dish for steak!
Could you substitute baby kale for spinach in this? I bought too much kale and an looking for some ways to use it up.
Hmmm, I’m sure you can! Not sure what it will taste like though, we have only ever made it with spinach! 🙂
Hi love this recipe!
I am trying to cut a bit of calories so I’m debating either adding more spinach to the dairy measurements or cutting the dairy measurements in half while leaving the garlic/onion the same.
I understand your recipe is made specific for best taste but in your opinion do you think it would still come out as a good “healthier” version?
Frozen spinach did not work for me. Ijs. Love recipe..just no Frozen Spinach. Unless you steam spinach for 30 -45 minutes more
I think you could cut the dairy, it won’t be the same, but hopefully still tasty!
Can you freeze leftovers
Linda, I thawed frozen spinach the day before in a colander, then placed in a gallon zip lock bag so juices would go to bottom of bag. Cut bag and drained….heated spinach in a dish in microwave before adding it to the cream cheese, cream, onions etc. that I cooked on the stove. It was excellent!
If I make this a day ahead of time, what is the best way to reheat it?
In the microwave or on the stove top in a skillet. It reheats wonderfully!
Yes! They reheat great!
Just made this tonight and it is absolutely the BEST creamed spinach I’ve ever tasted. I cannot believe it took me this long to find this recipe! It’s fantastic and will be a frequent rotation at this house. Thank you!
Omg it’s so delicious!!! I never knew how easy this could be to make!!!! I’m definitely making it again!! One of my favorite things to eat and I’m on Keto!! I eat it without chips 😉
What chips are you eating on Keto? I’ve been looking for something new. I’ve been taking the low carb wraps and making chips out of them.
My apologies I just re-read your comment.. “with out chips”
Well if anyone has any suggestions, I’m open. Thanks!
For keto chips: You can try a low carb tortilla, cut in 9-12 pieces, spray with cooking spray and heated in an air fryer until your desired crispness.
Jill, you can bake parmesan cheese into crips for dipping