February 8, 2022

Creamed Spinach

Creamed Spinach

Creamed spinach is such a classic side dish that everyone should know how to make! It can make your weeknight dinner go from just okay to spectacular. Pair it alongside steak, roast chicken, salmon... really, pretty much anything! A great creamed spinach will be just that, super creamy but light with a balanced ratio of spinach so that it's not a dip but an actual side.

This recipe calls for frozen spinach and cream cheese instead of heavy cream and can be made in advance for any busy day!

Ingredients for Creamed Spinach

Creamed spinach is always a classic and one that requires basic ingredients. Here's what you'll need:

  • Spinach: The best and most consistent spinach to use is store-bought chopped frozen spinach. While I almost always lean towards using the freshest version of an ingredient, the variability and yield of fresh spinach is not reliable. Also, when using fresh spinach, you will find that you need to cook down and chop tons of spinach to get the amount you would need. When spinach cooks, it shrinks substantially because of the evaporation of water within the spinach.
  • Dairy: To “cream” the spinach, use a combination of cream cheese, heavy cream, and Parmigiano-Reggiano. While using cream or milk, thickened by a roux (butter/flour mixture) is the most common way of making creamed spinach, I find that the combo gives the spinach the perfect texture and flavor. The cream cheese provides just the right amount of tang to cut through the richness of the other dairy ingredients.
  • Complementary Flavors: I cook onions, garlic and Parmigiano-Reggiano into the creamed spinach because all of those ingredients go perfectly with the spinach and, quite frankly, they are pretty good.

Tips for Making the Perfect Creamed Spinach

  1. Stir the cream chees often: Once you add the cream cheese to the pot, make sure you turn the heat down to a low setting and stir often while melting the cream cheese. When the cream cheese melts, it will be susceptible to burning easily and can happen quickly and without obvious signs.
  2. Strain the frozen spinach: Make sure you strain and press the frozen spinach after thawing, to ensure you remove all the excess water from the spinach. If you do not, the end product will be watered down and too thin.

Add this one your weekly rotation and you won't be disappointed. Cheers and eat well!

Creamed Spinach

Creamed spinach is a simple yet classic side dish that pairs with almost anything. It's reach, creamy, tangy and light all at the same time! This creamed spinach is made with cream cheese for extra creaminess.















  • 10 ounces of chopped frozen spinach (thawed, pressed and drained)
  • 1 cup (8 ounces) cream cheese (diced into small cubes)
  • ½ cup heavy cream
  • ½ of a yellow onion (peeled & small diced)
  • 2-3 large cloves of garlic (2 tablespoons) (peeled & chopped)
  • 1 tablespoon of butter
  • 2 bumps/splashes of tabasco
  • 2 bumps/splashes of Worcestershire
  • ⅓ cup of grated Parmigiano-Reggiano
  • 1 pinch of ground nutmeg
  • Salt to taste (about 1 tablespoon)


  1. Place a pot on the stove and turn your heat to high. After about 30 seconds to a minute, add about 1 tablespoon of cooking oil to the pot, followed by the diced yellow onion. Turn the heat to medium-low and cook for about 4 minutes, stirring occasionally, or until the onions start to become translucent.
  2. When the onions start to become translucent, add 3 pinches of salt, followed by the chopped garlic. Stir to combine and continue to cook on a low heat for another 2-3 minutes (the onions should start to caramelize a bit and turn a slightly golden color).
  3. After the 2-3 minutes, the onions should be a slight golden brown color and the garlic should be toasted. Add the tablespoon of butter, followed by the pinch of ground nutmeg. Stir while cooking for 1 minute to toast the nutmeg and melt the butter into the onions and garlic.
  4. After 1 minute, add the heavy cream, stirring to make sure nothing sticks to the bottom of the pot. 
  5. Gently bring the heavy cream to a subtle simmer and add your diced cream cheese. Stir to combine and reduce the heat to a very low setting. Continue to cook on low for about 5 minutes, stirring frequently, until all the cream cheese is evenly melted into the heavy cream and you have a nice smooth (besides for the onions and garlic) mixture.
  6. Add the chopped frozen spinach (that you have thawed, drained and pressed, to ensure that no water is remaining in the spinach) and stir to combine.
  7. Add the tabasco, Worcestershire, and grated Parmigiano-Reggiano cheese.
  8. Stir to combine once again and then season to your liking with additional salt (about ½-1 teaspoon) and lemon juice (optional).


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