Growing up, my mom would whip up creamed spinach every Sunday. But what really steals my heart about the Ruth’s Chris version is how incredibly smooth and flavorful it is. A hint of nutmeg adds a cozy, restaurant-like touch, and the combo of cream cheese with Parmesan makes it rich without feeling heavy. Every time I serve this dish, it sparks memories of family dinners filled with laughter and the warm, buttery aroma of spinach filling the kitchen. Ruth’s Chris Creamed Spinach is a timeless side that’s perfect for holidays, family meals, or whenever you want to elevate your dinner effortlessly.

I’ve made this recipe countless times, from casual weeknights to hosting guests. I usually reach for fresh spinach because it gives a lighter, brighter flavor, but frozen spinach is a super handy shortcut when time’s tight. Just remember: squeezing out all the water is key to a creamy, not soggy, finish.

This creamed spinach is a dream alongside a juicy ribeye, creamy garlic mashed potatoes, roasted chicken, or crispy salmon. Its versatility means it can effortlessly turn any meal into something special and elegant.

It’s Perfect For:

• Family gatherings and cozy Sunday dinners
• Romantic steakhouse-style date nights at home
• Holiday feasts like Thanksgiving and Christmas
• Potlucks and festive parties
• Comfort food cravings when you want something rich and creamy

Ingredients

• 2 pounds fresh spinach (or 2 packages frozen chopped spinach, thawed and well drained)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups half-and-half (or heavy cream for an even richer sauce)
• ½ teaspoon nutmeg (optional but classic)
• ½ teaspoon salt, adjust to taste
• ¼ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• ¼ cup cream cheese, softened
• ¼ cup shredded mozzarella or Monterey Jack cheese (optional for that extra creamy pull)

Kitchen Equipment You’ll Need

• Large skillet or saucepan
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Whisk
• Measuring cups and spoons
• Colander or strainer
• Mixing bowl

How to Make Ruth’s Chris Creamed Spinach

Course: Side DishCuisine: American SteakhouseDifficulty: Easy

Every Sunday growing up, our home smelled like butter and spinach, and this Ruth’s Chris–style creamed spinach brings that cozy, nostalgic vibe right to your plate, only silkier and with a bit more flair. A pinch of nutmeg, creamy cream cheese, and sharp Parmesan give it that steakhouse-level richness, but it’s still simple enough to make at home any night of the week.

Here, I’ll guide you step-by-step to recreate this classic side. You’ll learn how to handle fresh or frozen spinach, squeeze out every drop of water for perfect creaminess, build a smooth, cheesy sauce from scratch, and even add a broiled golden top for extra wow factor. This recipe is quick enough for busy weeknights but special enough for dinner parties and holidays.

• You’ll get the full ingredients list, kitchen tools needed, and detailed steps with timing.
• Key skills include blanching and drying the spinach, making a lump-free creamy base, and melting cheeses into a silky sauce.
• Plus, I’ve included make-ahead ideas, storage tips, flavor twists, and answers to your top questions.

Keep reading, and soon you’ll have a luscious, restaurant-style creamed spinach straight from your kitchen that feels just like family.

What Makes It Special

This creamed spinach finds the perfect balance of rich and refined. Cream cheese and Parmesan create a velvety, steakhouse-worthy sauce. The nutmeg adds a subtle warmth that makes it feel special. It’s quick, works with fresh or frozen greens, and pairs beautifully with everything from steak to roast chicken. Simply put, it’s an easy way to elevate any meal. For a classic steakhouse spread, round it out with roasted Parmesan asparagus.

• Enjoy restaurant-quality texture and flavor right at home
• Super versatile for weeknights, holidays, or parties
• Uses pantry staples and you can make it ahead of time

What You’ll Need

• 2 pounds fresh spinach (or 2 packages frozen chopped spinach, thawed and well drained)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups half-and-half (or heavy cream for an even richer sauce)
• ½ teaspoon nutmeg (optional but classic)
• ½ teaspoon salt, adjust to taste
• ¼ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• ¼ cup cream cheese, softened
• ¼ cup shredded mozzarella or Monterey Jack cheese (optional for that extra creamy pull)

Step-by-Step Preparation

1. If using fresh spinach: rinse, remove thick stems, blanch in boiling water 1–2 minutes, drain, plunge into ice water, squeeze out all moisture and roughly chop.
2. If using frozen spinach: thaw completely and squeeze dry with towels or cheesecloth until no excess liquid remains.
3. Heat butter and olive oil in a large skillet over medium heat.

4. Add finely diced onion and cook 3–4 minutes until soft and translucent, stirring often.
5. Stir in minced garlic and cook about 30 seconds until fragrant, careful not to brown.
6. Sprinkle the flour over the onions and garlic and stir constantly for about 1 minute to cook out the raw flour taste.
7. Slowly add the half-and-half while whisking steadily, continue whisking until the sauce thickens and coats the back of a spoon (about 3–5 minutes).

8. Lower the heat to low and stir in softened cream cheese until fully melted and smooth.

9. Add grated Parmesan and shredded mozzarella, stirring until the sauce is silky; if too thick, loosen with a splash more cream.
10. Gently fold the prepared spinach into the cheese sauce and cook slowly for 2–3 minutes to combine flavors.
11. Season with salt, ground black pepper, and nutmeg to taste, then adjust seasoning as needed.

12. Spoon the creamed spinach into a serving dish or small cast-iron skillet, sprinkle extra Parmesan on top, and broil 1–2 minutes until golden and bubbling (optional).

    

Tips for the Perfect Creamed Spinach

• Pick fresh spinach for the best flavor. Fresh spinach offers a lighter, brighter taste. If you use frozen, dry it thoroughly to avoid sogginess.
• Take your time sautéing onions. Cooking onions gently brings out their natural sweetness, which balances the spinach’s slight bitterness perfectly.
• Cook the flour well. Allow the flour to cook before adding cream so you won’t get any raw flour taste in your sauce.
• Add cream slowly while whisking. This method keeps your sauce smooth and lump-free.
• Use room-temperature cream cheese. It melts better and makes your sauce silky without lumps.
• Season towards the end. Spinach can add its own saltiness as it cooks, so taste before adding salt or nutmeg.
• Broil for a golden top. A quick broil with extra Parmesan creates that irresistible golden crust — just watch it closely to prevent burning.
• Reheat gently. Warm leftovers slowly over low heat with a splash of cream or milk to bring back that creamy texture.

Optional Ingredients

• Just a pinch of cayenne pepper to add gentle heat
• Crumbled bacon for smoky, savory notes
• A splash of white wine while sautéing onions for depth
• A handful of shredded mozzarella for extra gooeyness
• Chopped shallots instead of onions for a milder sweetness
• Panko breadcrumbs sprinkled on top if you broil for a crunchy golden crust

How to Serve Ruth’s Chris Creamed Spinach

I love plating this dish straight from a small cast iron skillet — it keeps it warm and instantly looks restaurant-caliber. The bright, creamy green pairs beautifully with grilled steak or roasted meat, especially topped with extra Parmesan for that irresistible golden crust.

It also plays nicely with side dishes like mashed potatoes, roasted carrots, or grilled asparagus to balance out the richness. The creamy spinach complements these simple, buttery vegetables and baked potatoes perfectly. It honestly feels like you brought a Ruth’s Chris meal right to your table.

When I entertain, I sometimes serve the creamed spinach in puff pastry shells or little ramekins. It’s a stunning, elegant side for parties or holiday dinners. Guests always ask for seconds — this recipe looks fancy but is shockingly easy. For big meals, it’s fantastic with roasted turkey or honey-glazed ham, adding a touch of luxe to the spread.

Is Ruth’s Chris Creamed Spinach Healthy?

This dish does lean toward indulgence, but you can lighten it without sacrificing flavor. Spinach is packed with iron, calcium, and vitamins A and C, so the base is nutritious. The cream and cheese add richness, so I recommend enjoying it in moderation or pairing with lean proteins like grilled chicken or fish.

For a healthier take, swap in low-fat cream cheese, use light milk instead of half-and-half, or replace butter with olive oil. You’ll still get creamy goodness, just with fewer calories and less fat.

Variations and Substitutions

• Lightened-Up: Use low-fat milk instead of half-and-half, skip cream cheese, and stir in a tablespoon of Greek yogurt at the end for creaminess and tang.
• Garlic Lover’s Version: Double the garlic and sauté it in butter until golden for a bold, aromatic boost.
• Cheesy Bake: Pour the creamed spinach into a baking dish, sprinkle mozzarella and breadcrumbs on top, and bake until bubbly and golden.
• Keto Version: Skip the flour, use heavy cream and Parmesan only, and simmer gently until thick and luscious for a low-carb delight.
• Spicy Cajun Spinach: Add a pinch of Cajun seasoning or red pepper flakes to the seasoning to balance the creaminess with a little kick.
• Vegan Version: Swap butter for vegan margarine, use oat or soy milk in place of cream, and nutritional yeast instead of cheese — creamy and dairy-free.
• Mushroom Spinach Cream: Add sautéed sliced mushrooms with the onions for an earthy, savory twist that mushroom fans will adore.
• Herbed Spinach Delight: Toss in fresh chopped herbs like parsley, chives, or thyme just before serving to brighten the flavors and lighten the dish.

How to Store and Reheat

Let leftover creamed spinach cool completely before storing in an airtight container in the fridge. It keeps well for up to 3 days, and honestly, the flavors deepen overnight, making it even tastier the next day.

To reheat, warm it gently on the stove over low heat, stirring often. If it’s thickened too much, add a splash of cream or milk to loosen it back up. You can also use the microwave, heating in 30-second increments with stirring in between, until hot and creamy again.

Frequently Asked Questions About Ruth’s Chris Creamed Spinach

Can I make it ahead of time?
Absolutely! This creamed spinach reheats really well. Make it a day ahead, store it covered in the fridge, then reheat slowly on the stove with a splash of milk or cream to refresh the texture. Perfect for busy holiday meals.

Can I freeze creamed spinach?
You can freeze it, but fresh is best for taste and texture. Cool completely and package in airtight containers for up to two months. When reheating, do it gently over low heat and stir continuously to keep it smooth and creamy.

What can I serve it with?
It’s the classic steakhouse partner but also fantastic with roasted chicken, grilled salmon, or baked pork chops. Try it with mashed potatoes, roasted garlic mushrooms, or buttery rice for a well-rounded meal.

Can I use frozen spinach instead of fresh?
Yes! Frozen spinach is a great time saver. Just thaw it completely and squeeze out every last drop of water to make sure your sauce turns out creamy and not runny.

Tips for Silky Texture

• Use fresh spinach for the brightest flavor; if using frozen, thaw completely and squeeze out every drop of water with a clean towel or cheesecloth (this quick method for draining frozen spinach from our Classic Spinach Dip works great here, too)—excess moisture is the main cause of a watery sauce.
• Softened (room-temperature) cream cheese blends into the sauce far more smoothly than cold cream cheese—plan to take it out of the fridge 20–30 minutes before cooking (see how softened cream cheese creates a silky base in our Creamy Spinach Artichoke Dip).
• Cook the flour with the onions for about 1 minute before adding the cream to remove any raw flour taste.
• Add the half-and-half slowly while whisking to prevent lumps and to achieve a silky texture.
• Don’t let the garlic brown—add it only after the onions have softened and cook it briefly until fragrant.
• Season near the end of cooking. Spinach concentrates salt as it reduces, so taste before adding more.
• If you broil the top for a golden crust, watch it closely—parmesan browns quickly and can burn in a matter of seconds.
• Reheat leftovers gently over low heat with a splash of cream or milk and stir often to restore creaminess without breaking the sauce.

Ways to Customize It

• Lightened-up: use low-fat cream cheese and low-fat milk instead of half-and-half; finish with 1 tablespoon Greek yogurt for tang and creaminess (for more ideas, see our Healthy Spinach Artichoke Dip).
• Keto / low-carb: skip the flour and use heavy cream with extra Parmesan to thicken.
• Garlic lover’s: double the garlic and roast it first for a mellow, caramelized flavor.
• Smoky bacon: stir in 3–4 slices of cooked, crumbled bacon for a savory, smoky note.
• Mushroom & herb: sauté sliced mushrooms with the onions and finish with chopped parsley or chives.
• Cheesy bake: transfer to a baking dish, top with shredded mozzarella and panko (or homemade croutons), then bake or broil until bubbly and golden.
• Vegan: swap butter for vegan margarine, use full-fat oat or soy milk, replace cream cheese with a vegan cream cheese alternative, and add nutritional yeast for a cheesy flavor.
• Greens swap: replace or mix spinach with Swiss chard or baby kale (remove tough stems and cook a bit longer for sturdier greens).
• Bright finish: a little lemon zest or a squeeze of lemon right before serving brightens and balances the richness.

Storing and Reheating Tips

Cool the creamed spinach completely before storing. Transfer to an airtight container and refrigerate for up to 3 days.

To freeze, cool fully and pack into airtight, freezer-safe containers or heavy-duty freezer bags. It will keep about 2 months; texture and shine may change slightly after freezing.

Reheating:

1. Stovetop (best): warm over low heat, stirring often. Add a splash of half-and-half, milk, or cream if the sauce has thickened or looks dry.
2. Microwave: heat in 30-second bursts, stirring between intervals until evenly heated; add a little liquid if needed.
3. Oven: place in an oven-safe dish, cover, and heat at 325°F (160°C) until warm through, then remove the cover and broil briefly if you want a bubbly, dip-style top (see Hot Spinach Dip for reference).

From frozen: thaw overnight in the fridge if possible, then reheat gently using one of the methods above. If you must reheat from frozen, do it slowly on low heat and stir frequently so the sauce smooths out as it warms.

Make-ahead tip: you can prepare the spinach and the cheese sauce separately, refrigerate both, then combine and finish on the stovetop just before serving for the freshest texture.

Frequently Asked Questions

Can I make this ahead of time? Yes—make it a day ahead, cool, and refrigerate in an airtight container. Reheat slowly on the stove with a splash of milk or cream to bring back a silky texture.

Can I freeze creamed spinach? Yes. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently; the texture may be slightly different than freshly made.

Fresh or frozen spinach—which is better? Fresh gives a brighter, lighter flavor and texture; frozen is convenient and works well if you squeeze out all excess liquid thoroughly (see these tips for draining frozen spinach properly).

My sauce is too thin—how do I fix it? Simmer gently to reduce and thicken, or stir in a little extra cream cheese or grated Parmesan. For a quick thickener, mix 1 teaspoon cornstarch with a tablespoon of cold water, whisk into the sauce, and cook an extra minute until thickened.

My sauce is lumpy—what happened? Lumps usually come from adding cold cream cheese or adding the cream too quickly. Reheat gently and whisk vigorously; an immersion blender can smooth it out. Next time, use room-temperature cream cheese and add the half-and-half slowly while whisking.

Can I make this dairy-free or vegan? Yes. Use vegan butter, plant-based milk (oat or soy work well), a dairy-free cream cheese alternative, and nutritional yeast for cheesiness. Texture will be slightly different but still creamy and tasty.

Can I use other greens? Yes—Swiss chard or baby kale are good options. Remove tough stems and cook a bit longer for heartier greens to become tender.