Creamed Spinach with Cream Cheese

Who doesn't love creamed spinach? Creamy, cheesy, and a bit salty - it's the perfect side dish for any meal. This version uses cream cheese to add even more richness and flavor. You'll never go back to plain old spinach after trying this!

Course Side Dish

Cuisine American

Keyword Holiday Sides

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 310kcal

Author Wendy Polisi

Equipment

Ingredients

2 pounds baby spinach
½ cup unsalted butter
¼ cup diced onion
2 teaspoons minced garlic
1 teaspoon sea salt
⅛ teaspoon cayenne pepper
2 cups half and half
8 ounces cream cheese diced
For topping: grated parmesan cheese fresh ground black pepper

US Customary - Metric

Instructions

In batches, rinse the spinach well and add to a large pan over medium-high heat.
Cover and steam for 3 minutes. Transfer to a colander and repeat with the remaining spinach.
When all of the spinach is cool enough to handle, place in a clean dish towel and press to remove as much water as possible.
Transfer to a cutting board and chop.
Melt the butter over medium heat in a saucepan.
Add the onion and cook for 5 minutes.
Next, add the garlic, salt, and cayenne pepper and cook for 1 minute longer.
Pour in the half and half and cook for 3 more minutes.
Add the diced cream cheese, and cook until the cream cheese melts, about 6 minutes, whisking often.
Return the spinach to the pan. Cook for 2 minutes and then taste. Adjust the seasonings to your liking.
Sprinkle with parmesan cheese.

Notes

Make Ahead & Storage

You can make this low-carb creamed spinach ahead of time, but it's best reheated just before serving. Leftovers can be stored in the fridge for up to 3 days.

Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave, oven, or on the stovetop before serving.

You can freeze this recipe, but you can expect a texture deterioration due to the cream and cream cheese breaking down. It will still taste good and is perfectly safe to eat.

Nutrition