Creamed Spinach

November 4, 2018
Blog post

When most people think of Thanksgiving side dishes, they usually don’t think of creamed spinach. But they should! This is one of my favorite side dishes. I love making creamed spinach for a steak dinner with my husband. I started making this for Thanksgiving a couple years ago and loved the combination of the creamed spinach with the turkey. It has quickly become a Thanksgiving staple in our household. The first time I ever made creamed spinach, I read the recipe wrong and put half the amount of spinach that I was supposed to. But it eneded up being delicous and extra creamy so I stick with those proportions when making this dish.

Serves 4 to 6 as a side


  • 4 tbsp butter
  • ¼ cup flour
  • ¼ tsp salt
  • 1 cup half and half
  • 4 oz cream cheese
  • 1 tbsp olive oil
  • ½ yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 10 oz box frozen chopped spinach, thawed
  • ¼ cup water
  • 1/3 cup Parmesan cheese


In a medium sized saucepan, melt the butter over medium heat. Add in the flour and whisk to create a roux. Then slowly add in the cream, whisking constantly as you do this. Add the salt followed by the cream cheese and stir until combined and thickened. Then set aside.

Place a medium sized pan over medium heat, drizzle with olive oil and add in onions and garlic. Cook until onions are translucent. Then add in the spinach and water and cook until the water has reduced, about 5 to 7 minutes. Add the cream sauce to the pan with the sautéed spinach and mix until combined. Top with Parmesan cheese, mix and serve.

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