As a creamed spinach fanatic, I feel so confident that this recipe is top notch! It’s easy, fool proof and always comes out perfect, it’s the perfect side to your roast dinner and it reheats beautifully (just add an additional touch of cream and butter when reheating) making it a perfect make ahead side!
RECIPE:
2 10oz Boxes of Frozen Chopped Spinach, thawed and squeezed out of any water
4 Tbsp of Unsalted Butter
1 Yellow Onion, finely diced
3 Cloves of Garlic, minced
1.5 cups of Heavy Cream (or up to 2 cups if you like it a bit creamier)
Pinch of Nutmeg
4oz of Cream Cheese, softened at room temperature
1/2 cup of Grated Parm
Salt and Pepper to taste
Printable recipe: http://www.laurainthekitchen.com
Instagram: @mrsvitale
00:00 – Intro
00:48 – Start the Sauce
02:11 – Add Garlic
02:24 – Add Cream
03:12 – Add Cream Cheese
04:25 – Add Spinach to the Sauce
05:35 – Dig In!
Fan Mail:
PO Box 300
Minotola NJ 08341
#spinach #spinachdip #cooking
22 Comments
Who is with laura since her beginningsāļøthe same gorgeous ladyā¤
I LOVE creamed spinach. Fun fact hubby eats it and thats a bonus. The son not so much. But this is a favourite dish ā¤.
With a steak it becomes a crown of glory. š¤©šš¤“š
This is my favorite side dish when we go to a steakhouse! Now I will be making it myself. Thanks, Laura. Happy holidays! ā¤ļøšš§š»āš³ā¤ļøYou are the best gift!šš
I love creamed spinach. Great recipe video and love the christmas apron
Whenever you say, "Trust me", I always think why wouldn't I. The first and only time I doubted an outcome from one of your recipes was Lemon Curd. It came out perfectly and after that, I said that if you say a recipe is good, then full stop. Thanks for being an American original Laura.
Fresh grated nutmeg, not from a tim
VIDEO WAS JUMPING
That looks delicious – Iāve never had it
Too much talking , just get to the point!!
Is this how to spell yuk?š¤š„“
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I buy shallots at the Thai grocery store. They are way cheaper there.
Great video!šø
Nice recipe
Awesome – Thanks – Cheers Laura!
Interesting recipe. Hmm. I agree must squeeze all the water out of spinach to prevent watery spinach. Do not agree with using frozen. I find it results in a tougher spinach because usually regular spinach. I use 2 or 3- 16oz tubs of fresh baby spinach. Cooked, water pressed out and then chopped. Make a roux (just as easy as your cream and cream cheese method). Yes, nutmeg and seasoned salt a must. Thanks for the video!
Looks delicious and easy I also made the apple crisp cheese cake for Thanksgiving it was absolutely amazing ššš
When I die, if I can eat this with a beautiful bread everyday, I will be the happiest soul in heaven!ā¤ I WILL be making this!
I cant have parmesan so i do mozzarella. š
Thank you for the finer details laura, to make this recipe perfect!
I cooked this for a family gathering and everyone loved it! Saving this recipe ā¤