Just when you thought creamed spinach couldn’t get any better, we’ve gathered 30 mouthwatering recipes that transform this classic comfort food into something truly special. From quick weeknight dinners to elegant holiday sides, there’s a perfect version for every occasion. Get ready to fall in love with this versatile dish all over again—your taste buds are in for a treat!
Classic Creamed Spinach with Garlic
Unbelievably creamy and packed with garlicky goodness, this classic side dish transforms simple spinach into something extraordinary. It’s the perfect make-ahead comfort food that always impresses.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs fresh baby spinach leaves, thoroughly washed
– 4 tbsp unsalted butter, divided
– 5 cloves garlic, minced
– 1 medium yellow onion, finely diced
– 3 tbsp all-purpose flour
– 1 ½ cups whole milk, warmed
– ½ cup heavy cream
– ½ cup freshly grated Parmesan cheese
– ¼ tsp freshly grated nutmeg
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
Instructions
1. Place the fresh baby spinach in a large pot with just the water clinging to its leaves after washing.
2. Cover the pot and cook the spinach over medium heat for 3-4 minutes, stirring once, until completely wilted.
3. Drain the wilted spinach in a colander and press firmly with the back of a spoon to remove all excess liquid.
4. Finely chop the drained spinach and set it aside.
5. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
6. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
8. Sprinkle the 3 tablespoons of all-purpose flour over the onion and garlic mixture and cook, stirring, for 2 minutes to form a roux.
9. Gradually whisk in the 1 ½ cups of warmed whole milk until the mixture is smooth and begins to thicken, about 3-4 minutes.
10. Whisk in the ½ cup of heavy cream and bring the sauce to a gentle simmer.
11. Reduce the heat to low and stir in the ½ cup of freshly grated Parmesan cheese until melted and smooth.
12. Stir in the ¼ teaspoon of freshly grated nutmeg, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper.
13. Fold the finely chopped spinach into the creamy sauce until fully combined and heated through.
14. Stir in the remaining 2 tablespoons of unsalted butter until melted and incorporated.
15. Taste and adjust seasoning only if necessary, then remove from heat.
Mouthwateringly rich and velvety, the sauce clings to each tender spinach leaf. The deep garlic flavor shines through the creamy, cheesy base. Serve it piping hot alongside a juicy steak, or spoon it over baked potatoes for a decadent twist.
Cheesy Garlic and Parmesan Creamed Spinach
Perfect for cozy dinners, this cheesy garlic and Parmesan creamed spinach transforms humble greens into a decadent side. Packed with rich, savory flavors, it’s a crowd-pleaser that comes together in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 pound fresh baby spinach leaves
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Melt 2 tablespoons unsalted butter in a large skillet over medium heat.
2. Add 4 cloves minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
3. Tip: Use fresh garlic for the best flavor; pre-minced can taste bitter.
4. Add 1 pound fresh baby spinach leaves to the skillet in batches, wilting each addition before adding more.
5. Cook until all spinach is wilted and bright green, about 3–4 minutes total.
6. Pour in 1 cup heavy cream and bring to a gentle simmer over medium heat.
7. Reduce heat to low and stir in 1/2 cup grated Parmesan cheese and 1/2 cup shredded mozzarella cheese until melted and smooth.
8. Tip: Grate your own Parmesan for a creamier texture; pre-grated often contains anti-caking agents.
9. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, stirring to combine.
10. Simmer on low for 5 minutes, stirring occasionally, until the sauce thickens slightly.
11. Tip: For a thicker consistency, let it simmer an extra 2–3 minutes, but don’t overcook or the cream may separate.
12. Remove from heat and serve immediately.
Flavorful and velvety, this creamed spinach boasts a creamy texture with pops of garlic and a salty Parmesan finish. Serve it alongside grilled steak or as a dip with crusty bread for a comforting twist.
Spinach and Artichoke Cream Delight
You’ve likely craved a creamy, comforting dip that feels both indulgent and a bit sophisticated. Spinach and Artichoke Cream Delight delivers exactly that—a velvety, savory blend perfect for sharing or savoring solo. It’s a crowd-pleaser that comes together with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 10 ounces fresh baby spinach leaves, washed and dried
– 14 ounces canned artichoke hearts in water, drained and roughly chopped
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup shredded sharp white cheddar cheese
– ½ cup grated Parmesan cheese
– ½ cup sour cream
– ¼ cup mayonnaise
– 1 teaspoon smoked paprika
– ½ teaspoon finely ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F.
2. Heat the rich extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
4. Stir in the minced garlic and cook until fragrant, about 1 minute.
5. Add the fresh baby spinach leaves in batches, wilting each addition completely before adding more, about 4 minutes total.
6. Transfer the spinach mixture to a large mixing bowl and let cool slightly for 5 minutes.
7. Fold in the roughly chopped artichoke hearts, softened full-fat cream cheese, shredded sharp white cheddar cheese, grated Parmesan cheese, sour cream, mayonnaise, smoked paprika, finely ground black pepper, and kosher salt until fully combined. Tip: For extra creaminess, ensure the cream cheese is truly soft to avoid lumps.
8. Spread the mixture evenly into a 9-inch baking dish.
9. Bake at 375°F until the top is golden brown and the edges are bubbly, about 20 minutes. Tip: Check at 15 minutes—if browning too quickly, loosely tent with foil.
10. Remove from the oven and let rest for 5 minutes before serving. Tip: Resting allows the dip to set slightly for easier scooping.
Warm from the oven, this dip boasts a luxuriously creamy texture with tender spinach and artichoke bits throughout. The sharp cheeses and smoked paprika give it a deep, savory flavor that pairs wonderfully with toasted baguette slices or crisp vegetable sticks. For a fun twist, spoon it over baked potatoes or use it as a rich filling for stuffed chicken breasts.
Bacon-Infused Creamed Spinach
Let’s cut straight to the chase: this isn’t your average creamed spinach. Loaded with smoky bacon and rich cream, it’s a decadent side that steals the show. Forget bland versions; this one has serious flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces thick-cut applewood-smoked bacon, chopped
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1/4 cup all-purpose flour
– 2 cups heavy cream
– 1/2 cup whole milk
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon cayenne pepper
– 2 pounds fresh baby spinach leaves, thoroughly washed
– 1 cup freshly grated Parmesan cheese
– Kosher salt
Instructions
1. Place a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the chopped thick-cut applewood-smoked bacon to the cold pot. Tip: Starting bacon in a cold pot helps render the fat evenly for crispier results.
3. Cook the bacon for 8-10 minutes, stirring occasionally, until it is browned and crispy.
4. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
5. Add the finely diced large yellow onion to the hot bacon fat in the pot.
6. Sauté the onion for 5-7 minutes, stirring frequently, until it becomes soft and translucent.
7. Add the 3 cloves of minced fresh garlic to the pot and cook for 1 minute, just until fragrant.
8. Sprinkle the 1/4 cup of all-purpose flour over the onion and garlic mixture.
9. Cook the flour mixture, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
10. Slowly whisk in the 2 cups of heavy cream and 1/2 cup of whole milk until the mixture is completely smooth with no lumps.
11. Bring the cream sauce to a gentle simmer over medium heat, stirring frequently.
12. Stir in the 1/4 teaspoon of freshly grated nutmeg and 1/4 teaspoon of cayenne pepper.
13. Add the 2 pounds of fresh baby spinach leaves to the simmering sauce in handfuls, wilting each batch before adding more. Tip: Wilt the spinach in batches to prevent the pot from overflowing and to ensure even cooking.
14. Once all spinach is wilted and incorporated, reduce the heat to low.
15. Stir in the 1 cup of freshly grated Parmesan cheese until it is fully melted and the sauce is creamy.
16. Fold the reserved crispy bacon back into the creamed spinach, reserving a small handful for garnish if desired.
17. Taste the mixture and season with kosher salt only if needed, as the bacon and Parmesan are already salty. Tip: Always taste before adding extra salt to balance the salty ingredients.
18. Remove the pot from the heat.
Flavorful and rich, this creamed spinach boasts a velvety texture punctuated by crispy bacon bits. The smoky depth from the bacon fat and the sharp Parmesan create a complex, savory profile. Serve it piping hot alongside a grilled steak, or use it as a luxurious filling for stuffed chicken breasts or baked potatoes.
Nutmeg-Scented Creamed Spinach
Grab a classic side and elevate it with warm, aromatic nutmeg. This creamed spinach transforms simple ingredients into a luxurious, velvety dish. It’s the perfect rich complement to any main course.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons unsalted European-style butter
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1/4 cup all-purpose flour
– 2 cups whole milk, at room temperature
– 1/4 teaspoon freshly grated nutmeg
– 10 ounces fresh baby spinach leaves, thoroughly washed
– 1/2 cup grated sharp white cheddar cheese
– Kosher salt and freshly ground black pepper
Instructions
1. Melt the unsalted European-style butter in a large, heavy-bottomed skillet over medium heat.
2. Add the finely diced yellow onion and cook, stirring frequently, for 5 minutes until softened and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a pale golden roux. (Tip: A proper roux prevents a raw flour taste in the final sauce.)
5. Gradually whisk in the whole milk, ensuring no lumps form, until the mixture is smooth.
6. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened.
7. Stir in the freshly grated nutmeg.
8. Add the fresh baby spinach leaves in batches, wilting each addition completely before adding more, about 3-4 minutes total. (Tip: Adding spinach in batches prevents the pan from cooling down too much.)
9. Remove the skillet from heat and stir in the grated sharp white cheddar cheese until fully melted and incorporated.
10. Season generously with kosher salt and freshly ground black pepper. (Tip: Season at the end to account for the saltiness of the cheese.)
Luxuriously creamy with a subtle, warm spice from the nutmeg, this spinach has a velvety texture that clings to a spoon. Serve it alongside a perfectly seared steak or roasted chicken, or use it as a decadent filling for stuffed mushrooms or pasta shells.
Rich Creamed Spinach with Gruyère
Boldly creamy and deeply savory, this creamed spinach gets a luxurious upgrade with nutty Gruyère. It’s a decadent side that transforms simple greens into a rich, comforting dish perfect for special dinners or elevating a weeknight meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons unsalted European-style butter
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed
– 1/2 cup heavy cream
– 1 cup freshly grated Gruyère cheese, packed
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 20 ounces fresh baby spinach leaves, washed and dried
Instructions
1. Melt 2 tablespoons unsalted European-style butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add 1 small finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and soft.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Sprinkle 1/4 cup all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a pale golden roux.
5. Gradually whisk in 2 cups warmed whole milk until the mixture is smooth and begins to thicken, about 3–4 minutes.
6. Whisk in 1/2 cup heavy cream, then reduce heat to low.
7. Stir in 1 cup freshly grated Gruyère cheese until fully melted and the sauce is velvety.
8. Season the sauce with 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper.
9. Add 20 ounces fresh baby spinach leaves in batches, wilting each addition before adding more, for about 5 minutes total. Tip: Use tongs to gently fold the spinach into the sauce to preserve some texture.
10. Simmer the creamed spinach on low heat for 5 minutes, stirring occasionally, until the spinach is tender and the sauce clings to the leaves. Tip: For a thicker consistency, simmer for an additional 2–3 minutes.
11. Remove from heat and let rest for 5 minutes before serving.
The finished dish boasts a luxuriously creamy texture with tender spinach leaves enveloped in a rich, cheesy sauce. The nutty depth of Gruyère shines through, balanced by the subtle warmth of nutmeg. Serve it piping hot alongside a roasted prime rib or spoon it over baked potatoes for an indulgent twist.
Low-Carb Keto Creamed Spinach
Ditch the carbs without sacrificing creamy comfort. This keto creamed spinach delivers rich flavor with minimal effort. Perfect for meal prep or a quick side dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 10 ounces fresh baby spinach leaves
– 4 tablespoons unsalted butter
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 cup heavy whipping cream
– 4 ounces cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Wash 10 ounces fresh baby spinach leaves thoroughly and drain in a colander.
2. Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
3. Add 1/2 cup finely chopped yellow onion to the skillet and cook for 4-5 minutes until translucent.
4. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Add the drained spinach to the skillet in batches, wilting each addition before adding more.
6. Pour 1 cup heavy whipping cream into the skillet and bring to a gentle simmer.
7. Reduce heat to low and whisk in 4 ounces softened cream cheese until completely smooth.
8. Stir in 1/2 cup grated Parmesan cheese until melted and incorporated.
9. Season with 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
10. Simmer the mixture for 3-4 minutes, stirring frequently, until thickened to a creamy consistency.
Freshly grated nutmeg enhances the spinach’s earthy notes without overpowering. The cream cheese creates a velvety base that clings to each leaf. Serve this creamed spinach alongside grilled steak or as a decadent dip for keto crackers.
Vegan-Friendly Creamed Spinach with Cashew
Made for those seeking a creamy, dairy-free side, this vegan creamed spinach gets its luxurious texture from soaked cashews. It’s a simple, satisfying dish that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup raw cashew pieces, soaked for at least 4 hours
– 1 pound fresh baby spinach leaves, thoroughly washed
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup unsweetened almond milk
– 2 tablespoons nutritional yeast flakes
– 1 tablespoon fresh lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons extra virgin olive oil
Instructions
1. Drain the soaked raw cashew pieces and place them in a high-speed blender.
2. Add 1 cup of unsweetened almond milk, 2 tablespoons of nutritional yeast flakes, and 1 tablespoon of fresh lemon juice to the blender.
3. Blend the mixture on high speed for 60 seconds until completely smooth and creamy, scraping down the sides once. (Tip: A high-speed blender ensures the silkiest sauce.)
4. Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat.
5. Add 1 finely diced small yellow onion and cook for 5 minutes, stirring frequently, until translucent and soft.
6. Stir in 2 minced cloves of fresh garlic and cook for 1 more minute until fragrant.
7. Add 1 pound of thoroughly washed fresh baby spinach leaves to the skillet in handfuls, stirring until each batch wilts before adding more.
8. Cook the spinach for 3-4 minutes until all leaves are fully wilted and any excess liquid has evaporated. (Tip: Cooking off the liquid prevents a watery sauce.)
9. Pour the smooth cashew cream sauce from the blender over the wilted spinach in the skillet.
10. Add 1 teaspoon of fine sea salt and ½ teaspoon of freshly cracked black pepper.
11. Stir everything together thoroughly and simmer the mixture over low heat for 3-4 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. (Tip: A brief simmer helps the flavors meld.)
12. Remove the skillet from the heat.
Now ready to serve, this creamed spinach boasts a velvety, clingy sauce with a subtle nutty richness from the cashews. The fresh lemon juice brightens the earthy spinach perfectly. Try it as a hearty topping for baked potatoes or alongside roasted portobello mushrooms for a complete meal.
Spicy Jalapeño Creamed Spinach
Ditch the bland spinach side—this spicy jalapeño creamed spinach brings bold flavor and creamy texture to any meal. It’s a quick upgrade that pairs perfectly with grilled meats or as a standalone dip. You’ll love the kick from fresh jalapeños and the richness of heavy cream.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons of rich unsalted butter
– 1 medium yellow onion, finely diced
– 2 fresh jalapeño peppers, seeds removed and finely chopped
– 2 cloves of aromatic garlic, minced
– 10 ounces of fresh baby spinach leaves, washed and dried
– 1 cup of heavy cream
– 1/2 cup of freshly grated Parmesan cheese
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
Instructions
1. Melt 2 tablespoons of rich unsalted butter in a large skillet over medium heat.
2. Add 1 finely diced medium yellow onion and cook for 3–4 minutes until translucent and soft.
3. Stir in 2 finely chopped fresh jalapeño peppers and 2 minced cloves of aromatic garlic, cooking for 1 minute until fragrant.
4. Tip: For less heat, remove all jalapeño seeds before chopping.
5. Add 10 ounces of fresh baby spinach leaves to the skillet in batches, wilting each batch for 1–2 minutes until all spinach is incorporated and reduced.
6. Pour in 1 cup of heavy cream and bring to a gentle simmer over medium-low heat.
7. Stir continuously for 2–3 minutes until the cream thickens slightly and coats the spinach evenly.
8. Tip: Avoid boiling the cream to prevent curdling—keep the heat at a low simmer.
9. Sprinkle in 1/2 cup of freshly grated Parmesan cheese, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of kosher salt.
10. Stir for 1–2 minutes until the cheese is fully melted and the mixture is creamy and well-combined.
11. Tip: Taste and adjust salt if needed, but be cautious as Parmesan adds saltiness.
12. Remove from heat and let sit for 2 minutes to allow flavors to meld.
Hearty and velvety, this creamed spinach boasts a smooth texture with a subtle spicy kick from the jalapeños. Serve it warm alongside a juicy steak or as a dip with crispy tortilla chips for a creative twist. The creamy base balances the heat, making it a crowd-pleaser that’s ready in under 30 minutes.
Lemon and Herb Infused Creamed Spinach
Escape the ordinary with this vibrant twist on a classic side dish. Lemon and herbs transform creamy spinach into a bright, flavorful companion for any meal. It’s surprisingly simple to make at home with fresh ingredients.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons rich unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 pound fresh baby spinach leaves, washed
– 1 cup heavy cream
– 4 ounces full-fat cream cheese, softened
– 1/4 cup freshly grated Parmesan cheese
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon lemon zest
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon finely chopped fresh thyme
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon freshly grated nutmeg
Instructions
1. Melt the rich unsalted butter in a large skillet over medium heat.
2. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and soft.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Add the fresh baby spinach leaves in batches, wilting each addition before adding more, about 3-4 minutes total. Tip: Work in batches to avoid overcrowding the pan.
5. Pour in the heavy cream and bring to a gentle simmer.
6. Reduce heat to low and stir in the softened full-fat cream cheese until fully melted and smooth.
7. Mix in the freshly grated Parmesan cheese, stirring until incorporated.
8. Add the freshly squeezed lemon juice, lemon zest, finely chopped fresh parsley, finely chopped fresh thyme, kosher salt, freshly ground black pepper, and freshly grated nutmeg. Tip: Add lemon zest last to preserve its bright aroma.
9. Simmer the mixture on low heat for 5-7 minutes, stirring occasionally, until thickened to a creamy consistency. Tip: Avoid boiling to prevent the cream from separating.
10. Remove from heat and let rest for 2 minutes before serving.
Makes a velvety, lush side with a perfect balance of rich creaminess and zesty lemon. The fresh herbs add a garden-fresh depth that complements roasted meats or grilled fish beautifully. Try it spooned over baked potatoes or as a decadent dip for crusty bread.
Slow-Cooker Creamed Spinach Casserole
Whip up this comforting side dish with minimal effort. The slow cooker does all the work, transforming simple ingredients into a creamy, savory casserole. It’s the perfect hands-off recipe for busy weeknights or holiday gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 (10-ounce) packages of frozen chopped spinach, thawed and squeezed dry
– 1 (8-ounce) block of full-fat cream cheese, softened to room temperature
– 1 cup of sharp cheddar cheese, freshly grated
– 1/2 cup of sour cream, full-fat for richness
– 1/2 cup of heavy cream
– 1/4 cup of finely grated Parmesan cheese
– 1/4 cup of unsalted butter, melted
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly ground black pepper
– 1/4 teaspoon of ground nutmeg
Instructions
1. Grease the inside of a 4-quart slow cooker with non-stick cooking spray.
2. In a large mixing bowl, combine the thawed and squeezed dry spinach, softened cream cheese, grated sharp cheddar cheese, sour cream, heavy cream, grated Parmesan cheese, and melted unsalted butter.
3. Add the finely diced yellow onion, minced garlic, kosher salt, freshly ground black pepper, and ground nutmeg to the bowl.
4. Stir all ingredients together until fully combined and creamy, ensuring no lumps of cream cheese remain.
5. Transfer the mixture to the greased slow cooker, spreading it evenly with a spatula.
6. Cover the slow cooker with its lid and cook on LOW heat for 4 hours, avoiding opening the lid to maintain consistent temperature.
7. After 4 hours, remove the lid and stir the casserole gently to check for a hot, bubbly consistency throughout.
8. Let the casserole rest for 10 minutes before serving to allow it to thicken slightly.
9. Serve warm directly from the slow cooker.
Yield a velvety, rich casserole with a deep green hue from the spinach. The nutmeg adds a subtle warmth that complements the sharp cheeses beautifully. Try spooning it over grilled chicken or as a decadent dip with crusty bread for a twist.
Turmeric and Ginger Creamed Spinach
Vibrant and warming, this turmeric and ginger creamed spinach brings bold flavors to a classic comfort dish. The golden-hued sauce clings to tender leaves for a satisfying side or main.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb fresh baby spinach leaves
– 2 tbsp rich unsalted butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger root
– 1 tsp ground turmeric
– 1/2 tsp finely ground black pepper
– 1/4 tsp kosher salt
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
Instructions
1. Rinse 1 lb fresh baby spinach leaves thoroughly in cold water and drain well.
2. Melt 2 tbsp rich unsalted butter in a large skillet over medium heat.
3. Add 1 medium finely diced yellow onion and cook for 5 minutes until translucent, stirring occasionally.
4. Stir in 3 cloves minced garlic and 1 tbsp freshly grated ginger root, cooking for 1 minute until fragrant.
5. Sprinkle in 1 tsp ground turmeric, 1/2 tsp finely ground black pepper, and 1/4 tsp kosher salt, toasting for 30 seconds to bloom the spices.
6. Pour in 1 cup heavy cream, bringing it to a gentle simmer over medium-low heat.
7. Gradually add the drained spinach in batches, wilting each addition for 2 minutes before adding more.
8. Stir in 1/4 cup grated Parmesan cheese until fully melted and the sauce thickens slightly, about 2 minutes.
9. Remove from heat and let rest for 2 minutes to allow flavors to meld.
The creamy sauce coats each spinach leaf with a velvety texture, while the turmeric and ginger provide a warm, earthy kick with subtle heat. Serve it alongside grilled chicken or spooned over baked potatoes for a colorful twist.
Sausage and Herb Creamed Spinach
Grab a skillet and get ready for a comforting, savory side that upgrades any meal. This sausage and herb creamed spinach is rich, creamy, and packed with flavor, perfect for a cozy dinner or holiday spread. It comes together quickly with simple ingredients for a dish that feels indulgent yet approachable.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb fresh baby spinach leaves, washed and dried
– 8 oz mild Italian sausage, casings removed
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, freshly grated
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves, chopped
– 1 tsp fresh rosemary, finely minced
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp ground nutmeg
Instructions
1. Heat a large skillet over medium-high heat and add the mild Italian sausage, breaking it into small crumbles with a wooden spoon.
2. Cook the sausage for 5-7 minutes until browned and no longer pink, then transfer it to a plate lined with paper towels to drain excess grease.
3. In the same skillet, melt the unsalted butter over medium heat, then add the finely diced yellow onion and cook for 3-4 minutes until softened and translucent.
4. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Tip: Use a microplane for the garlic to ensure it cooks evenly and releases maximum flavor without browning too quickly.
6. Add the fresh baby spinach leaves to the skillet in batches, stirring until wilted, about 2-3 minutes total.
7. Pour in the heavy cream and bring to a gentle simmer over medium heat, stirring occasionally.
8. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth, about 2 minutes.
9. Add the cooked sausage back to the skillet, along with the chopped fresh thyme leaves, finely minced fresh rosemary, kosher salt, freshly ground black pepper, and ground nutmeg.
10. Simmer the mixture on low heat for 5 minutes, stirring occasionally, until thickened and creamy.
11. Tip: For a smoother texture, use an immersion blender briefly on low speed before adding the sausage, but avoid over-blending to keep some spinach texture.
12. Taste and adjust seasoning if needed, but avoid adding more salt until after the Parmesan is incorporated, as it can be salty.
13. Tip: Serve immediately for the best consistency, as the cream sauce can thicken upon standing; if reheating, add a splash of cream to loosen it up.
14. Remove from heat and let sit for 2 minutes before serving to allow flavors to meld.
15. Use this creamed spinach as a hearty side for grilled meats or spoon it over toasted crusty bread for a quick appetizer. The creamy sauce clings to the tender spinach, with savory sausage bits and aromatic herbs adding depth in every bite—it’s a versatile dish that balances richness with fresh, earthy notes.
Conclusion
Zesty, creamy, and wonderfully versatile, this collection proves creamed spinach is a true crowd-pleaser for any gathering. We hope you find a new favorite to try in your own kitchen! Don’t forget to share which recipe you loved most in the comments below and pin this roundup to your Pinterest boards to save for later. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
