Easy 3-Ingredient Creamed Spinach (10-Minute Recipe)

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This 3-ingredient creamed spinach recipe isn’t just easy–it’s DELICIOUS, too. It’s perfect as a spinach dip with crackers or toasted sourdough. Or you can serve it as a decadent side dish. Made with basic ingredients, this is an easy recipe to customize or adapt for any palate or meal.

When I think of a decadent and creamy side dish that I want all of the time, spinach isn’t the first ingredient that comes to mind. But after making this easy creamed spinach recipe, spinach is pretty much the only thing I can think about.

True to most creamed spinach recipes, this one features a greens tossed in a cream sauce. However, rather than using frozen spinach or heavy cream, I opted to use fresh spinach, cream cheese, and parmesan cheese.

The result is a creamier sauce with a little texture to the tender spinach. And it is so good, you’ll will want to make this over and over again. Even the picky eaters in your house will devour this!

Plus, with a cooking time of 10 minutes or less, this creamed spinach recipe couldn’t get any better. It is perfect for a holiday meal, any special occasion…and any time you want something delicious and quick.

Tips for Making 3-Ingredient Creamed Spinach

Use fresh spinach

I prefer to use fresh spinach in just about every spinach dish. Frozen spinach will definitely do the trick. But it contains excess moisture. As such, it requires an additional step of squeezing out the extra water. Plus, you run the risk of watering down the cream sauce.

Generally, I toss the spinach right into the skillet and add a tablespoon or so of water. But you can also lightly cook the spinach in olive oil. With the cream cheese though, I’ve found that the olive oil flavor gets lost, so it isn’t necessary.

I usually toss the spinach in whole, but if you prefer chopped spinach, a quick, rough chop will do the trick.

Cook your spinach on low heat

If you’ve heard me say this once, you’ve heard me say it a million times. Don’t overcook your spinach! When you are initially cooking your spinach, wilt it on low to medium-low heat. Overcooked spinach turns into a dark green mush. So to maintain some texture and brightness your creamed spinach, cook the spinach on low.

Make the sauce with medium heat or lower

Once you add the cream cheese, you may need to bump up the heat a bit. To prevent overcooking the spinach, I keep it on medium heat or lower. If you add the cream cheese just as the spinach wilts and keep the burner on medium heat, you can melt the cream cheese without overcooking the spinach.

Use your favorite cream cheese flavors and spices

The recipe is a blank slate made with basic ingredients. Of course, it is delicious au naturale. But you can season it any way you prefer:

• A creamy white sauce like this is always delicious with a pinch of nutmeg.
• Swap out plain cream cheese for chive and onion cream cheese, for example.
• If you prefer a kick of heat, sprinkle in a little cayenne pepper.
• A dollop of sour cream instead of parmesan can add a little tang.
• Add any spices you enjoy: garlic powder, onion powder, or smoked paprika.

How to make 3-ingredient creamed spinach healthier

I can’t confidently say this is in the ranks of my healthy recipes, haha! But I can offer a few suggestions for making this healthier if a brick of creamed cheese isn’t your vibe.

• Reduce the cream cheese – Rather than using a full brick of cream cheese, you can reduce the amount as much as you want. Really, this is an extra creamy dish. So you can definitely cut back on the cream cheese and still have a delicious cream sauce.
• Double the spinach – You can always crowd out the cream sauce with more greens.
• Serve it with veggies – Of course, serving creamed spinach with veggies doesn’t mean the it is low calorie. But carrot sticks or celery sticks are healthier vessels for creamed spinach than chips, for example.

What to serve with creamed spinach

This 3-ingredient creamy spinach recipe works as a dip or as a side for a main dish. It goes great with pan-fried pork chops or sourdough fried chicken. Or if you want a Boston Market throwback, serve it with a rotisserie chicken (which is also a super easy weeknight dinner).

I like to eat it like it as a spinach dip with chips, veggies, or toasted sourdough bread.

How to store leftover creamed spinach

Allow any leftover creamed spinach to cool to room temperature. Creamed spinach will last 2-3 days when stored in an airtight container in the fridge.

Tools You Will Need

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• Skillet – You can make this easy creamed spinach recipe in one skillet. So there is no need to bust out any bowls or fancy equipment.
• Knife – The cream cheese melts best when it is cut into cubes. As such, you will need a small knife to cube up your cream cheese.
• Measuring cup – Though you can always measure the parmesan from the heart, if you want to follow the precise measurements, you will need a 1/4 cup measuring cup.
• Wooden spoon – Any tool to stir up the ingredients will work!

Ingredients

• 10 oz fresh spinach – I prefer to use fresh baby spinach. If you are in a pinch and all you have is frozen spinach, that will work. Just be sure to drain or squeeze out the excess water.
• 8 oz cream cheese, softened and cubed – When I make this, I use basic ingredients so I can season it to match my mood. I used plain cream cheese, but I also think chive and onion cream cheese would be delicious.
• 1/4 cup parmesan, shredded – You can either use pre-shredded or shred your own parmesan.

How to Make 3-Ingredient Creamed Spinach

Place the spinach in a large skillet. Over low heat, begin to wilt the spinach. I like to add a tablespoon of water to help it steam.

Just as the spinach begins to wilt, add the cubed cream cheese. Turn up the heat a notch to medium-low heat (no higher than medium). Remember, you don’t want to overcook the spinach!

Stir until the cream cheese has melted and the spinach is cooked.

Sprinkle the spinach mixture with parmesan cheese, and stir to combine.

Season with salt and black pepper to taste. Optional: add in your favorite seasonings.

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