Creamed Spinach
Creamed Spinach
This creamed spinach is a variation of the creamed spinach my Aunt has kept on her Thanksgiving menu over the years. Her creamed spinach has always been a fan favorite year after year. It’s indulgent yet you don’t feel too guilty because it is loaded with spinach.
Of course I had to ask her for the recipe. She gave me two separate recipes that were printed out and the pages were well used. Stains and hand written notes covered the recipes. It was a little bit difficult to tell the exact ingredients that she kept or omitted and how much of the ingredients she used. I asked to clarify some things about the recipe but she kind of kept it casual and just said, you can’t really screw it up. So, I set off to make it and it took a couple of tries until I came upon a recipe that I liked and wanted to keep. So behold my version of creamed spinach! Now I can always know the exact measurements and whip it out when needed.
This recipe is so great because I have served it as a side paired with steak or pork tenderloin on a special occasion. Or, I have also served it as a dip for a party and used pita chips to scoop up the goodness with. This recipe is so easy and a lot of the ingredients can be a pantry pull. I love the small effort for big flavor here.
Ingredients
- Spinach – Frozen spinach is perfect and easy to keep on hand for an easy app when you want it! All you want to do is pop it into the microwave to unthaw it. Place it into a shed free towel and then ring all of the excess water out of it.
- Butter – For flavor and richness
- Shallot – Shallots are great because they have a more mild onion flavor and they’re smaller so you don’t need to keep 1/2 of an unused onion in your fridge that may or may not go bad.
- Garlic
- Peppadew or Sweet and Spicy Peppers – These are so good because of they are sweet and spicy! Just give them a little chop.
- Red Chili Flakes – For a little heat 🙂 Use as much or as little as you like. I prefer just a hint of heat.
- Dijon Mustard – Dijon mustard is creamier and contains less vinegar than yellow mustard. It also has a really nice spicy heat to it as well.
- Heavy Cream – Creamed spinach needs that creamy component and this recipe goes all in with heavy cream. You can also use light cream if you want to ditch a few calories.
- Sharp Cheddar Cheese – Sharp cheddar cheese has a more distinct flavor that you get from the aging process. Fun fact: the only difference between the orange and white cheddar cheese that you see in the grocery store, is the natural vegetable food coloring they use to achieve the orange color. So, either works although I prefer white just for color purposes.
- Parmigiana Reggiano – Parmigiana Reggiano is more expensive than Parmesan cheese because it is held to higher standards within the cheese making process. They follow a more specific process to make it and is produced only in a certain region of Northern Italy. It also happens to be more flavorful. However, if you want substitute Parmesan here you can 🙂
- Cream Cheese – This helps add a nice thick creaminess to the dish and a touch of tang.
- Sour Cream – More creaminess and tang!
- Panko Bread Crumbs – The texture of panko makes it extra crunchy.
Make it as a Dip
When serving this as a dip, I have personally left the quantities the same. However, if you prefer a creamier, silkier dip texture, you can increase the measurements of the cream cheese, sour cream and heavy cream in this recipe to achieve that!
Suggested Increases:
8 oz Cream Cheese
6 oz Sour Cream
1 1/4 cups Heavy Cream
To make the Creamed Spinach
- Make the topping. Combine some of the sharp cheddar cheese with a little of the parmigiana reggiano, the panko bread crumbs and a little softened butter. Mix together until crumbly.
- Sauté the onions. Heat a large skillet over medium-low heat and sauté the onions in some butter. Once they have become translucent add in the garlic and chili flakes for a minute or two.
- Add the rest of the ingredients to the pan (minus the sour cream). Add the spinach, pimentos, dijon mustard, heavy cream, cream cheese and grated cheeses. Continue to mix everything together until the cheese melts and everything gets nice and coated.
- Stir in the sour cream. Turn off the heat and stir in the sour cream.
- Transfer & Top it. Transfer it to an oven safe dish and sprinkle the top with the panko and cheese mixture.
- Bake. Bake in the oven at 400° for 20-30 minutes until browned and bubbly.
Is it Make-Ahead?
This recipe is perfect to make in advance and pop it into the oven when you want to serve it.
- Fully prepare the creamed spinach all the way up to transferring it to an oven safe dish and topping it with the cheese and bread crumbs.
- Cover it with plastic wrap or tin foil and refrigerate until you’re ready to pop it into the oven.
- Don’t forget to remove said plastic wrap or tin foil before baking it 🙂
Can you Freeze it?
You can even freeze it for up to 3 months if you really want! You can freeze it before you bake it or even after you bake it.
- Freeze it before you bake it. Make the creamed spinach and once cooled transfer it into a gallon size freezer bag.
- To Serve – Unthaw it in the refrigerator over night. Put the creamed spinach into a casserole dish. Top it with the breadcrumb mixture and bake!
- Freeze it after you bake it. Let it get to room temperature and then place it in the refrigerator to get cold before putting it in the freezer. Cover the entire casserole dish tightly with plastic wrap and then tin foil to freeze it.
- To serve – Unthaw it in the refrigerator over night. Bake it!
Equipment
- Casserole Dish Medium
Ingredients
Creamed Spinach
- 2 10 oz Packages of Frozen Spinach squeezed of excess liquid
- 6 Tbsp Butter Divided: 4 + 2 for the breadcrumb mix
- 1 Large Shallot Diced
- 3 Garlic Cloves Minced
- 1/4 Cup Peppadew, Sweet and Spicy Peppers Diced
- 1/4-1/2 tsp Red Chili Flakes
- 1 Tbsp Dijon Mustard
- 1 Cup Heavy Cream
- 1 1/4 Cup Sharp Cheddar Cheese Grated, Divided 1 cup + 1/4 cup for breadcrumbs
- 1 1/4 Cup Parmigiana Reggiano Grated, Divided 1 cup + 1/4 cup for breadcrumbs
- 4 oz Cream Cheese
- 4 oz Sour Cream
- 1/2 Cup Panko Bread Crumbs
SUGGESTED INCREASES TO SERVE AS A DIP — SEE *NOTES*
- 8 oz Cream Cheese
- 6 oz Sour Cream
- 1 1/4 cups Heavy Cream
Instructions
- Preheat the oven to 400°.
- In a small bowl combine 1/4 cup of the sharp cheddar cheese, 1/4 cup of the Parmigiana Reggiano along with the panko bread crumbs and 2 tbsp softened butter and mix together.
- Heat a large skillet over medium low and melt 4 tbsp of butter. Sauté the onion for 4-5 minutes until translucent. Add the garlic and chili flakes and sauté another minute until fragrant. Add the spinach and pimentos and mix while sautéing to warm through.
- Stir in the heavy cream, cream cheese, the remaining 2 cups of grated cheeses, and dijon until it's all mixed together. Turn off the heat and stir in the sour cream. Season to taste with salt and pepper.
- Transfer to a casserole dish and top with the cheese and bread crumb mixture.
- Bake in the oven for 20 - 30 minutes until browned on top and bubbly.