Fresh Creamed Spinach
This creamed spinach recipe is made with fresh baby spinach and cream cheese. It's rich and creamy, but not over the top. Easy to make, too!
Updated by Kathryne Taylor on September 5, 2024
Creamed spinach can go right or wrong, and this creamed spinach recipe is just right. The creaminess comes from cream cheese rather than heavy cream, which offers some delectable tanginess. Fresh baby spinach cooks down in mere minutes, no chopping required, so this recipe is ready in roughly twenty minutes.
Creamed spinach will never be the prettiest menu item on your Thanksgiving table, but the verdant color of freshly cooked spinach will liven up otherwise beige plates. The more greens the better, I say.
I didn’t grow up with creamed spinach at our Thanksgiving suppers. I’ve found it on steakhouse menus while searching for vegetarian options. The name “creamed spinach” doesn’t sound terribly enticing, does it?
I wasn’t sold on the general concept until I realized that it’s almost like spinach dip in side dish form. Creamed spinach earned my full attention in that moment.
After some trial and error, I’m sharing this recipe because I think it’s worthy of your attention, too. It’s delicious, creamy, comforting and just so nice!
How to Make the Best Creamed Spinach
Creamed spinach is easy to make with basic ingredients, yet the end result tastes like more than the sum of its parts. It’s rich and creamy but not over the top. Here’s why this recipe works so well (keep scrolling for the full recipe):
- First, sauté mellow yellow onion in butter and simple seasonings—salt, pepper and an optional pinch of cayenne. This step smells amazing and forms the backbone of flavor for this dish.
- Then, add fresh baby spinach in handfuls, stirring after each. Sometimes I’ll suggest using frozen spinach, but fresh spinach is superior in flavor and texture in this case.
- Once the spinach is wilted, add garlic. We’re adding the garlic later on so it doesn’t have a chance to burn, and we’ll cook it just until it’s fragrant. As always, please use fresh garlic, not store-bought minced garlic.
- Finally, stir in cream cheese until it’s creamy and melted, followed by some Parmesan cheese. Season with salt and pepper until the flavors really sing. You’re done!
Watch How to Make Creamed Spinach
Please let me know how your creamed spinach turns out in the comments. I love hearing from you and hope this recipe makes an appearance at your Thanksgiving meal. For more Thanksgiving-worthy recipes, check out my Thanksgiving roundup.
Fresh Creamed Spinach
This creamed spinach recipe is made with fresh baby spinach and cream cheese. It’s deliciously rich and creamy, but not over the top. Recipe yields 4 to 6 side servings.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- ½ teaspoon fine salt
- Freshly ground black pepper
- Tiny pinch of cayenne pepper (optional, for subtle heat)
- 16 ounces baby spinach
- 4 cloves garlic, pressed or minced
- 4 ounces cream cheese, cut into 1-inch chunks
- ¼ cup freshly grated Parmesan cheese
Instructions
- In a medium Dutch oven over medium heat, melt the butter. Add the onion, salt, pepper and optional cayenne. Cook until the onion is soft, about 5 minutes.
- Add the spinach in big handfuls, stirring after each one. Cook until all of the spinach is wilted, about 3 to 5 minutes.
- Add garlic and cook until fragrant, about 1 more minute.
- Add the cream cheese to the pot. Continue cooking and stirring until the cream cheese has completely melted and the mixture is creamy. Add the Parmesan and stir to combine.
- Remove the pot from the heat. Carefully taste, and season with additional salt and pepper, if you’d like. Serve warm.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Can this be made ahead and frozen? Looks Devine!
Hi Jennifer! Usually freezing dairy doesn’t hold up very well. Let me know if you try it!
Would cottage cheese also work?
It wouldn’t achieve the same flavor, unfortunately.
Made this as a side with my bake chicken thigh. It was delicious, and will be a regular side from now on. Fit perfectly with my keto diet!
Easy And Delicious!!
I eat spinach often, but have never made creamed spinach before. I served cookieandkate creamed spinach tonight as a side with prime rib. Absolutely delicious! Company enjoyed, I enjoyed. My only substitution was lemon pepper seasoning (need to eat low sodium) instead of salt & pepper and also used a good pinch of cayenne. The Parm added a lot of flavor. Guests raved & I was very pleased with the ease and results of this creamed spinach. A one pan beaut!!! I will make this dish many more times.
Thank you for your feedback, Beth! I’m happy you enjoyed it.
Hi Kate, I’m writing because you remarked that,”I wasn’t sold on the general concept until I realized that it’s almost like spinach dip in side dish form.” Funny thing, I recently served your heated artichoke dip(BRILLIANT!), and because of the way the party went, people ended up using it as a side dish. Several were disappointed when it ran out. Could you work on a variation of it as a side dish? My only complaint as a side dish was that it had too much hardened cheese on top after sitting on the buffet—no one else minded, however. I’m doing this one for sure. Spinach and squash are my favorites!Thanks so much.
Thank you for your comment, Patricia! I’m sorry it hardened for you. But, I’m glad it was a hit! I hope you love this one.
One of my favorites. I love it served with a fried egg and potatoes. Breakfast becomes dinner in a snap.
Sounds delicious! Thank you for your review.
This looks great! Do you think it would also work with kale?
Hi Emily, I’m not sure how it will turnout with kale. You could try it. Let me know!
I’ve made creamed kale before!! Amazing!!! I am trying your recipe for the first time tonight and will be sure to test out with a kale substitute
Hi Kate,
I give you a 5 star rating for the truly delicious awesome Creamed Spinach. I happen to be a spinach freak eating spinach daily for either breakfast or dinner. So good for the body. Thanks for such a tasty and different spinach recipe for me to have and to make use of.
You offer many great recipes which I have enjoyed. I thank you.
Larry
I’m glad you are looking forward to this recipe, Larry!
Great recipe. I creamed spinach. The only difference is I use plant based cheese + the same w/the cream cheese. I love Kite-Hill plant based products.
Thank you for sharing, Terry!
I’m going to make the creamed spinach but to make it whole-food plant-based I’m going to sauté the onion in Lil water and use Kite Hill Almond “cream cheese” instead. And no Parmesan. I know it’ll turn out great. I’m very excited!
I hope you love it, Julie!
I’m a pretty good cook, actually, I’ve been told I’m an amazing cook…I was born and raised in the deep south, so it’s kind of a requirement! That being said, as much as I love creamed spinach, I have always been turned off from making it because of all of the steps that I’ve seen in other recipes; Sautee the spinach, set aside, Sautee onions and garlic, set aside…make a roux. Umm, no. Way too many steps for this ADHD woman! lol So I came across your recipe, decided it was doable and quick! Did I make it? Why yes I did and loved it! Thank you so much for quickie version of an all time favorite of mine! It was delicious!
That’s great to hear, Patti! Thank you for your review.
I love this recipe. thanks!
I don’t like when people suggest modifications if they haven’t made something as the recipe author recommends. So I made this as described and also made it with a few additions to taste test it for my Thanksgiving meal. It was great both ways but I recommend considering the addition of arugula, chopped parsley,and chopped dill in amounts that appeal to you. Instead of Parmesan cheese, consider using feta. This gives the recipe a spanikopita flavor that is absolutely delicious. Thanks for another healthy recipe!!
I’m glad you loved it!
I had NO idea what to make for dinner, and then this recipe arrived in my inbox, sounding delicious, so thank you! I love how simple and easy it is, and the fam scarfed it down. I used olive oil instead of butter, for my cholesterol’s sake, and added about half a can of artichoke hearts. Was awesome!
You’re welcome, Detrice!
How about a vegan version?
Thanks.
Karen Hunkenkaren
Sorry, I don’t have a great alternative right now.
I just made this for lunch and served it over roasted baby potatoes. Instead of Parmesan cheese, I used nutritional yeast because that’s what I had. Thanks for another exceptional recipe, Kate!
You’re welcome, Heather!
Hi!
I want to prepare spinach in you way! I’m just curious what kind of cream cheese have you used? Some like Philadelphia or other, maybe you could write the brand?
Hi! I used Whole Foods 365 brand. I hope you love it!
Could I cook this the day before Thanksgiving…. store in fridge and then reheat in oven (or stovetop?) on the day of? Love your thoughts. Trying to do as much ahead as possible.
Hi Sage! I find it is best served right away. But, you could try it.
This was soooo good, easy, and flavorful! I will definitely cook this again. Thank you!
Hooray! Thank you, Kelly!
This was delicious! I’ve never made creamed spinach before and this was easy and quick. I used a 20once bag of frozen spinach and it was great. Thank you!
So glad to hear it, Helena! Thank you for letting me know.
I made this for Thanksgiving and it was delicious. Even a relative who claimed shebdoes not like spinach devoured it with gusto.
Hooray! Glad to hear it. Thank you for reporting back, Ali, and happy holidays!
Easy and YUMMY!
Thank you, Mary!
Hi could I sub vegan cream cheese?
I haven’t tried it, so I can’t say for sure. Let me know if you do!
Hi Kate! I just made your hummus recipe, not the Green Goddess one the other one! However I think next time I will only use 1/4 cup of Tahini, as in your Green Goddess recipe as I thought it was a bit overpowering. Also I added more lemon juice.
I’m looking forward to making the Green Goddess Hummus soon!
Thanks!
Tina Aviles
Austinmer, NSW, Australia
I’ve made numerous Cookie & Kate recipes and they never disappoint! Tonight was no exception. I made creamed spinach this evening and it was fantastic! Next time I’ll add more spinach and less cream cheese so it’s not as rich but it was absolutely delicious! Thanks again for giving us yet another family favorite, Kate.
Thank you, Lacey! I’m glad you enjoyed this one too.
Just had this for dinner with some boiled baby potatoes with a coating of salted butter and grilled chicken for my husband and two fried eggs for me. The two of us devoured this delicious spinach dish in a matter of minutes, although it should have been enough for 4 to 6 people, according to the recipe. Oops! :D Anyway, yum! Love from the Netherlands!
Thank you for sharing! I’m glad you loved it, IIona.
Wow, I loved this! Made exactly as written except I could only find a 16oz spinach/kale/chard blend in the store. I figure it’s even healthier that way!
Hi Craig! I’m glad you enjoyed it. Thank you for your review!
Delicious. I didn’t both with the onion and my cayenne got away from me, but it was so good. Thank you.
You’re welcome, Lorna! I appreciate your review.
A great quick vegi for a weeknight. Trying to stay away from flour so appreciated the creamy texture without a béchamel sauce. Definitely putting this one I to regular rotation.
Hooray! I’m glad you loved it, Anne.
Hi! Can you use Nutritional yeast instead of Parmesan?
Hi! I haven’t tried it. I don’t think you will get the results you are expecting. You could try to sprinkle some one top for serving?
I love this recipe for creamed spinach. It came out tasting really yummy! Thanks for the recipe. I will be making this more often for sure…it’s so simple to make : )
I’m glad you enjoyed it! I appreciate your review.
Hi Kate, I’ve never made creamed spinach and want to make itfor Christmas, but the fresh spinach has been recalled so . . . I noticed someone made it with frozen. Do I need to thaw and squeeze out the water? Kathy
I made this for Thanksgiving and it was a huge family hit! I quadrupled the recipe and it was perfect! Hardly any left when the meal was over. I’m making it for Christmas tomorrow with our prime rib! I think it’s a new tradition!
That’s great, Lisa! Thank you for sharing.
You’re right. BEST SPINACH EVER!!! Used this to make salmon en crote (from how sweets eats) and it was amazing. This is a keeper.
Hooray! I’m delighted you loved it, Anne.
This recipe is delicious! I’ve never had creamed spinach and I absolutely love this. Very easy and flavorful. I used a bag of frozen spinach instead of fresh spinach because that’s what I had. Try it!
Thank you for your feedback! I’m glad it turned out, Helena.
I added chopped water chestnuts and a pinch of nutmeg. Absolutely favorite side dish currently. Used leftovers on bagel and lox in am. Also killer.
I love to hear that, Krissy! Thank you for your review.
I added chopped water chestnuts. Absolutely favorite side dish currently. Used leftovers on bagel and lox in am. Also killer.
I made this for tonight’s dinner. It was fantastic, I loved it it tasted great. Thank you
You’re welcome, Darryl!
Took this to a small potluck gathering last night. Everyone really enjoyed. Who-d thought spinach would be a hit!! Easy to make and great on keto!! Thank you!
You’re welcome, Susan! I’m excited you enjoyed it.
Hi Kate
I am making this now Awesome, however may not be much left for dinner. I added some fresh nutmeg Very Gooda Thanks for sharing
Marie
Rainy cold day in Florida and I wanted comfort food. This is so awesome! I followed the directions exactly and it gave me just what I needed on this cold rainy day. Made some hamburger steaks and mushroom gravy to go along with. Perfection! I will be making this for many more years to come!
This was easy and amazing. I forgot the parmesan but it will still be my go to recipe for spinach with the parmesan.
Thank you for sharing, Sue! When you make it again, let me know what you think.
The only change I made to your recipe was that I added in a bit of heavy cream for additional creaminess and a sprinkle of red pepper flakes. We like it a little extra spicy around here! Thanks for a great recipe!!
Great recipe!
The only thing I did differently is I added about a half a teaspoon of nutmeg, because that’s how my grandmother used to make it. Just lovely!
Thank you for sharing, Shelley!
I made this with smoked Gouda instead of Parmesan. It was delicious!
That sounds delicious, Mona! Thank you for sharing.
With grilled shrimp and crusty bread this was delicious. No way I’m waiting for Thanksgiving to make it again. This method is faster, easier, and tastier than making a roux, thawing and draining frozen spinach, and washing 17 pots and pans. Pick your battles, right? I wonder if kale or chard would work well as a substitute for spinach.
OMG This is delicious! I will make this again and again. Thank you for sharing
Wonderful to hear, Lisa! Thank you for your review.
My husband said this was the best creamed spinach he has ever had! I have to agree. Saving for the holidays!
Can you use frozen spinach? Any tips? BTW- I made this and topped it with a scrambled egg and tomatoes and it is fantastic- great for any meal of the day. I only had gruyere cheese- very yummy.
Thanks so much!
Hi Kim, fresh spinach is superior in flavor and texture in this case. But, you could try it here.
Loved this idea for spinach. I changed a few things. I used olive oil instead of butter, did not add cayenne pepper, and topped the spinach with Parmesan cheese instead of mixing it into the dish. It turned out to be excellent tasting. Thanks Kate!
I’m happy you enjoyed it, Karen! Thank you for your review.
I am usually a traditionalist when it comes to creamed spinach, starting with a roux and creating the sauce before adding the spinach. I am now a convert. This is delicious and the pinch of cayenne (I also added a little nutmeg) adds something really special!
Thank you, Elizabeth! I’m glad you loved it.
Okay I am still trying regain my composure. Before today… if you said “creamed spinach”, I would be like, “I pass”. Don’t get me wrong, I looooovvvve spinach on all of it’s forms. But maaaaannnn THIS recipe is almost obscenely good. Recently my dad has been put on a puréed diet, so we being southern foodies, are constantly searching for recipes that my dad can physically tolerate but also please the palate – and trust: he is fussy about his food. Replacing the heavy cream with cream cheese is genius. Still uncurling my toes. :-)
I’m glad this was just what he needed! Thank you for sharing, CT.
Love this! I have renamed this my “Get in my belly” creamed spinach recipe. While I love creamed spinach made traditionally with a roux, half and half, cooked/squeezed/chopped spinach etc., that recipe is time and labor intensive. I like to eat creamed spinach a lot (like every other meal) and I need it because I give blood frequently. Now all I have to do is think of creamed spinach and this recipe delivers in just a few minutes. Thank you!!!!!!
You’re welcome, Samy! I’m glad you enjoyed it.
Absolutely divine! Made with my garden leeks, spinach and garlic. Fit for a Queen!
I’m glad you loved it, Lauretta! I appreciate your review.
My first time ever making creamed spinach. Absolutely delicious and so easy!
I’m glad you loved it, Lisa! I appreciate your review.
Love this recipe – thanks!
You’re welcome, Angela! Thank you for your review.