Creamed Spinach Recipe: Easy & Delicious Comfort Side Dish

There’s something magical about those cozy meals that bring everyone to the table. For me, creamed spinach has always been one of those comforting side dishes that somehow manages to steal the show—even when it’s up against a juicy roast or a sizzling skillet of garlic butter steak and potatoes. Growing up, I remember watching my mom stir a bubbling pot of greens in a creamy, cheesy sauce, the kitchen filled with that unmistakable aroma of comfort. It was the one vegetable dish we never argued about.

Fast forward to today, and I’ve made this creamed spinach recipe my own. Whether I’m pairing it with baked chicken, steak, or even as a cozy side to this easy ground turkey casserole, it’s my go-to for adding something warm and flavorful to the plate. What I love most is how adaptable it is. You can keep it simple with just a handful of ingredients—or jazz it up with your favorite cheeses or even some crispy bacon. It’s one of those dishes that feels fancy enough for holidays, but it’s also easy enough to whip up on a weeknight.

This version is creamy, garlicky, and loaded with flavor. The cream cheese adds a velvety base, and the parmesan gives it that rich, nutty finish. And if you’ve ever wondered what makes a great creamed spinach, this recipe covers it all—from frozen vs. fresh spinach to the best cheese combos for maximum flavor. Let’s dive in and make a batch of this irresistible, comforting creamed spinach. Trust me, once you try it, it’ll earn a permanent spot on your dinner rotation.

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How to Make Creamed Spinach Perfectly Every Time

The Simple Creamed Spinach Technique

Making the perfect creamed spinach recipe starts with choosing the right type of spinach. If you’re short on time, frozen chopped spinach is a fantastic shortcut. Just make sure to thaw it and squeeze out all the water—seriously, don’t skip this step or you’ll end up with a watery mess. If you’ve got fresh spinach on hand, you’ll need about two pounds. Give it a quick one-minute boil, drain it, rinse with cool water, and squeeze out all that moisture. Chopping it after blanching is optional but great if you prefer a finer texture.

Once your spinach is ready, it’s time to build the creamy base. Start by melting butter in a pot, then sautéing chopped onion until it turns lightly golden. This step adds a mellow sweetness that forms the base of flavor. Toss in minced garlic and give it a quick stir—you don’t want it to burn, just bloom.

Now the fun part begins. Lower the heat, then stir in heavy cream, softened cream cheese, grated parmesan, and just a pinch of nutmeg. It might look a bit lumpy at first, but keep stirring. The cream cheese will melt and everything will come together into a thick, silky sauce. Don’t forget a generous pinch of salt and pepper.

Layering Flavor Like a Pro

Great creamed spinach is all about balance—rich, savory, and never bland. Cream cheese makes this dish silky without feeling greasy, while parmesan brings in bold umami. Nutmeg might sound like an odd ingredient, but it brings warmth that pairs beautifully with spinach.

Want even more depth? Try sautéing mushrooms with the onion, or use a dash of white wine before adding cream for a touch of acidity. Just like in this delicious shrimp alfredo recipe, the secret is building flavor in layers.

And if your sauce feels a bit too thick or dry, stir in a splash of extra cream. If it’s too loose, let it simmer a few more minutes until it reduces. This technique ensures every bite is perfectly creamy, never gloopy.

Famous Variations & Flavorful Spin-Offs of Creamed Spinach

Paula Deen & Martha Stewart Inspired Variations

When it comes to Southern comfort, few names stand out like Paula Deen. Her creamed spinach recipe leans into rich, buttery flavor with heavy cream and a healthy splash of milk. She often bakes her version with extra cheese on top, giving it that golden, bubbly finish that’s perfect for holidays. It’s creamy, hearty, and a little indulgent—just how Southern cuisine should be.

Martha Stewart’s take, on the other hand, leans more refined. She’s all about simplicity and elegance, using fresh spinach, a basic roux (butter and flour), and a touch of nutmeg to create a silky béchamel. Instead of cream cheese, she goes for a more classic French-style approach—making it lighter but still flavorful.

If you’re deciding between the two, Paula’s is your go-to for crowd-pleasing richness, while Martha’s works well for elegant dinner parties or lighter meals. Either way, you can’t go wrong—they both show how versatile a creamed spinach recipe can be.

Crave-Worthy Add-Ins and Upgrades

Once you’ve mastered the classic version, it’s time to make it your own. Want something smoky and savory? Stir in a handful of chopped, crispy bacon or pancetta just before serving. Need a touch of heat? A pinch of crushed red pepper or a dash of cayenne will wake it up without overpowering the creamy base.

Some folks like to load it up with sautéed mushrooms, caramelized shallots, or even roasted garlic for extra depth. You can also turn it into a main dish by adding grilled chicken or flaky white fish right into the skillet.

Want a fun, party-ready version? Spoon it into a baking dish, sprinkle with extra parmesan or even mozzarella, and broil until golden. It becomes the ultimate warm dip—kind of like this easy layered taco dip recipe, but green, cheesy, and packed with spinach.

And if you’re in the mood for something sweet after all that savory goodness, a slice of perfect angel food cake is the ideal light finish to this creamy, crave-worthy meal.

Best Cheese Choices for Creamed Spinach Lovers

Which Cheese Works Best?

The cheese you choose can totally transform your creamed spinach recipe. Parmesan is the top pick for good reason—it’s nutty, salty, and melts into the cream beautifully. But don’t stop there. Cream cheese is your base builder. It creates a rich, velvety texture and brings mild tang to the dish. It also blends easily into the sauce without clumping.

Want something bolder? Try Gruyère. It melts smoothly and adds a mild smokiness that complements spinach. Mozzarella works too if you’re after that stretchy, gooey pull—great for baked versions. A mild cheddar adds a familiar sharpness that plays well with the sweetness of onions.

My go-to combo? Cream cheese for body, parmesan for sharpness, and a touch of Gruyère for that deeper savory bite. It’s a balanced trio that gives you full flavor without overpowering the spinach. It’s the same idea behind bold pairings like blue cheese dressing—it’s about balancing creamy with sharp, rich with fresh.

If you’re already playing with cheese, go wild and toss in a spoonful of this delicious cowboy butter chicken wing sauce. The herbs and spices can subtly punch up your spinach without taking it in a whole new direction.

How to Adjust for Dietary Needs

Creamed spinach can be rich—but with a few tweaks, it’s easy to make it work for most dietary needs.

Going low-fat? Swap heavy cream for half-and-half or even whole milk, and use reduced-fat cream cheese. You’ll lose a bit of richness, but it still delivers comfort. Avoid pre-shredded cheese blends though—they don’t melt as smoothly due to added starches.

If you need it gluten-free, you’re in luck—this version contains no flour. Many older recipes use a roux, but this one relies on cream and cheese alone. Just double-check your parmesan and cream cheese labels to make sure they’re certified gluten-free.

Want it vegetarian? Stick to cheeses made without animal rennet and skip any meaty add-ins. You can even boost protein by stirring in soft tofu or a scoop of blended white beans—they melt seamlessly into the sauce and keep it hearty.

With so many options, this creamed spinach recipe stays flexible, satisfying, and totally adaptable.

Frequently Asked Questions

How to make simple cream spinach?
Start with thawed frozen or blanched fresh spinach. Sauté onion and garlic in butter, then stir in heavy cream, cream cheese, and parmesan. Add the spinach, season with salt, pepper, and a pinch of nutmeg. Let everything simmer until creamy and heated through. It’s an easy, one-pot side that’s packed with flavor.

How to make Paula Deen’s creamed spinach?
Paula Deen’s version includes milk, cream, and often a roux made from butter and flour for extra thickness. She typically adds cheddar or mozzarella, and sometimes bakes the dish with a topping of breadcrumbs or cheese for a bubbly finish.

How to make creamed spinach Martha Stewart?
Martha Stewart takes a minimalist, elegant route. She uses a basic béchamel sauce with butter, flour, and milk, then adds cooked spinach and nutmeg. Her version focuses on clean, light flavors with a silky texture—perfect for refined meals.

What kind of cheese is good in creamed spinach?
Parmesan is the classic choice—it adds depth and saltiness. Cream cheese provides smooth richness. Gruyère adds a smoky touch, while mozzarella or cheddar can make it extra cheesy. A combo of cream cheese, parmesan, and Gruyère gives you the best of all worlds.

Conclusion: Why This Creamed Spinach Recipe Always Delivers

There’s a reason this creamed spinach recipe has stood the test of time in my kitchen. It’s not just creamy—it’s layered with flavor, flexible enough for weeknights, and impressive enough for guests. Whether you stick to the classic or riff off Martha or Paula’s versions, the result is always delicious, always comforting.

It pairs perfectly with everything from steak to roasted chicken, and it’s right at home next to dishes like garlic butter steak and potatoes skillet or even this easy ground turkey casserole. Once you try it, I promise—it’ll earn a permanent spot in your side dish rotation.

Ready to bring this cozy, cheesy side to life in your kitchen? Let’s get cooking.

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