Creamed Spinach

I have never made creamed spinach before, and was honestly a little hesitant to try it for some reason. However, I really wanted some creamed spinach to go with the Parmesan Pork Chops I was making (recipe coming soon!), so I decided to try some!
The best thing about this was that the leftovers made a great dip to eat with tortilla chips!

Creamed Spinach

Adapted from Sunny Anderson

Recipe Ingredients:

  • 4 tablespoons unsalted butter
  • 2 teaspoons onion powder
  • Kosher salt and freshly ground black pepper
  • 2 cloves minced garlic
  • 2 teaspoons red pepper flakes
  • 1 & 3/4 cup heavy cream
  • 1 cup grated Parmesan
  • 1 teaspoon ground nutmeg
  • 1/2 cup sour cream
  • 2 (10-ounce) packages frozen chopped spinach

Recipe Directions:

Preheat the oven to 375 degrees and grease a square casserole dish (we used an 8×8). Thaw your spinach according to package directions. Heat a large skillet over medium heat. Add butter, garlic, and red pepper flakes and saute’ for 2-3 minutes.

Next, add the heavy cream, Parmesan, and nutmeg.

Stir constantly and heat until the mixture begins to bubble, then turn heat off and add sour cream and spinach, as well as salt and pepper to taste.

Pour the mixture into your baking dish and add the french fried onions to the top.

Bake the creamed spinach for 20 minutes until golden and bubbling.

We give this recipe 3/5 herbs. It was pretty good, though I would like to try a few more creamed spinach recipes for comparison. However, I’d give this a 4/5 herbs as a spinach dip!


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