3-Ingredient Creamed Spinach
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 baguettes. Or serve it as is for a decadent side dish. Takes only 10 minutes!
Servings: 4 servings
Calories: 239kcal
Ingredients
- 10 oz baby spinach
- 8 oz cream cheese cubed and softened
- 1/4 cup parmesan shredded
Instructions
- 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.10 oz baby spinach
- Just as the spinach begins to wilt, add the cubed cream cheese. Turn up the heat a notch, no higher than medium-low heat. Remember, you don't want to overcook the spinach!8 oz cream cheese
- Stir until the cream cheese has melted and the spinach is cooked.
- Sprinkle with parmesan cheese, and stir to combine.1/4 cup parmesan
- Season with salt and black pepper to taste. Optional: add your favorite seasonings (a pinch of nutmeg is one of my favorites).
Notes
- Use fresh spinach when possible because frozen spinach contains extra moisture that can water down the cream sauce.
- Leave the spinach whole or give it a quick, rough chop before cooking.
- Cook the spinach over low to medium-low heat to keep it bright and prevent it from becoming mushy.
- Keep the heat at medium or lower after adding the cream cheese, so it melts without overcooking the spinach.
- Add a pinch of nutmeg for a classic addition to the creamy sauce.
Nutrition
Serving: 1 | Calories: 239kcal | Carbohydrates: 6g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 334mg | Potassium: 476mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7456IU | Vitamin C: 20mg | Calcium: 199mg | Iron: 2mg
