Boos, I figured out the key to getting folks to eat more veggies. Make my creamed spinach recipe. No lie, it’s pure comfort food. I keep it easy by using frozen spinach then I layer in some cream cheese, spices, and a ton of melty cheeses. There’s a reason why folks order this at steakhouses. And mine gives any steakhouse a serious run for its money.
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Video Tutorial
How to Make Creamed Spinach
Step 1: Add butter to a large pan over medium heat. Add onion and saute until tender (about 3-4 minutes). Then add garlic and saute for about 30 seconds. Stir in flour and cook for about a minute. Whisk in the half and half then add onion powder, Italian seasoning, garlic powder, nutmeg and cayenne. Stir in cream cheese, parmesan and Italian cheese and allow it to completely dissolve into the cream.
Step 2: Finally add in completely thawed and dried of all excess water spinach and stir into the cream sauce. Season with salt and pepper to taste.
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Step 3: Continue stirring for about 3-4 minutes until spinach is heated through and one with the sauce. Taste one last time, do final seasoning and serve.
Creamed Spinach Recipe
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Ingredients
- 20 oz frozen chopped spinach
- 3 tbsp salted butter
- 3 tbsp finely chopped onion
- 3 tbsp minced garlic
- 3 tbsp all purpose flour
- 1 1/2 cup half and half
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 3/4 tsp garlic powder
- 1/4 tsp nutmeg
- a pinch of cayenne optional
- 4 oz cream cheese room temperature (half an 8 oz package)
- 1/3 cup shredded parmesan cheese
- 1/4 cup shredded Italian blend cheese
- Salt and pepper to taste
Instructions
- Begin by working with the thawed spinach. Use fresh paper towels to squeeze out all of the excess water until they are as dry as possible.
- Next add butter to a large pan over medium heat.
- Once heated add onion and saute until tender (about 3-4 minutes). Then add garlic and saute for about 30 seconds.
- Stir in flour and cook for about a minute.it will become a thick paste.
- Whisk in half and half in then add onion powder, Italian seasoning, garlic powder, nutmeg and cayenne. Stir in cream cheese and parmesan and Italian blend cheese and allow it to completely dissolve into the cream.
- Finally add in the spinach and stir into the cream sauce. Season with salt and pepper to taste and continue stirring for about 3-4 minutes until spinach is heated through and one with the sauce. Taste one last time, do final seasoning and serve.
Video
Notes
Nutrition
Recipe Tips
- Dry Really REALLY Well: Even a little extra moisture left in the spinach can make the sauce watery and not as creamy as we want so take your time to wring it out.
- Softened Cream Cheese: Make sure you leave the cream cheese out for an hour before you blend it into the sauce. If it is too stiff, it won’t melt down.
- Adjust the texture: If you want it super thick, less liquid is the key or cooking to thicken it more. If you want it looser, add more liquid.
- Don’t be afraid to get creative! Creamed spinach can also be stuffed in pasta shells, added to a grilled cheese or used as a chicken breast filling.
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This was so delicious and comforting! I was needing to use up some fresh spinach that was about to go bad when I came across your recipe. Definitely will make again! Thanks for the yummy share!
Question: If using fresh spinach, how much?
My family loved it!
I mean, what’s not to like? This was incredible! Almost like a spinach dip, but a perfect side to most any meal. Love!
3 tablespoons of garlic?? Just verifying.. seems like alot??
Nope not at all. This is definitely correct. But you can also cut that down if you aren’t a big fan of garlic.
Sally if you look in the milk section, there is usually a container that says “half and half.” It’s basically half cream and half milk. That’s what the recipe is saying to use.
I made the creamed with my daughters by virtual cooking last night and it is amazing flavor and creamy. It was a side dish and the best spinach dip we have ever tasted.
Wow Wow Wow. What a simple recipe that is rich in depth and flavor. I used fresh spinach as the only change to the recipe and omitted the cayenne as it was optional and was pleased. My Husband was shocked and we both enjoyed this side. Thankful for a recipe that is TRUS to the time and instructions.
Great recipe! Serving size per person?
I love the sound of this recipe, however I may be losing a few brain cells, as I don’t understand one point in your recipe Ingredients. It says: 1 1/2 cup half and half. (But it I doesn’t say what It is). And it also Says same in Instructions. Please help this damsel in distress as I love all the comments too. I simply must make this dish, sounds divine.:)
Yes happy to help! This is 1 cup plus an additional 1/2 cup of half and half. Does that answer it?
I craved this with my third child so much it was the only thing I could eat, every other food
would not stay down. Thanks for the recipe.
I am a diabetic now so I have to try to figure out how to make it low cholesterol .