Easy Creamed Spinach and Artichokes Recipe for Dinner
Easy Creamed Spinach and Artichokes is a quick, comforting dinner that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly creamy spinach and artichokes every time. The golden, bubbly cheese on top makes this dish irresistible. Try it with my Crispy Chipotle Honey Chicken for a complete meal. If you love recipes like this, you’ll also enjoy Easy Green Vegetable Soup Recipe for Healthy Dinner and Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes.
Why This Easy Creamed Spinach and Artichokes Recipe for Dinner Is Pure Comfort
- Quick and easy weeknight dinner
- Creamy, garlicky sauce
- Loaded with spinach and artichokes
- Better than takeout taste
What You'll Need for Easy Creamed Spinach and Artichokes Recipe for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh spinach
- Canned artichoke hearts
- Heavy cream
- Garlic
- Onion
- Cream cheese
- Salt
- Pepper
- Red pepper flakes
- Nutmeg
- Optional: Parmesan cheese
- Optional: Fresh parsley
📝 Ingredient Notes
- Heavy cream: Use full-fat for best results.
🛒 Tools & Equipment I Recommend
- High-quality non-stick skillet — Prevents sticking and ensures even cooking. → See on Amazon
- Immersion blender — Makes it easy to blend the sauce right in the pan. → See on Amazon
How to Make Easy Creamed Spinach and Artichokes Recipe for Dinner
- Sauté onions and garlic: Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sauté until softened.
- Add spinach: Add fresh spinach to the skillet, cook until wilted.
- Add artichokes and cream: Stir in canned artichoke hearts, heavy cream, and cream cheese. Cook until the cream cheese melts and the sauce thickens.
- Season and blend: Season with salt, pepper, red pepper flakes, and nutmeg. Use an immersion blender to blend the sauce until smooth.
- Serve: Transfer the creamed spinach and artichokes to a serving dish. Top with grated Parmesan cheese and fresh parsley. Serve hot.
Cook's Tips for Perfect Easy Creamed Spinach and Artichokes Recipe for Dinner
- Common mistake and fix: Don't overcook the spinach. It can become bitter. Add it to the skillet just before the onions are done.
- Tip: For a lighter version, substitute half-and-half for the heavy cream.
- Tip: Make it a meal by serving over cooked pasta or rice.
- Tip: For a vegetarian version, omit the cream cheese or substitute with vegan cream cheese.
Storing & Reheating Easy Creamed Spinach and Artichokes Recipe for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: This dish can be made ahead and reheated. The sauce may thicken upon standing, so add a little milk or cream when reheating.
Freezing Easy Creamed Spinach and Artichokes Recipe for Dinner
Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño pepper.
- Best substitution: Substitute the spinach with kale for a different flavor.
- Make-ahead: Prepare the dish up to the blending step, then refrigerate. Reheat and blend before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or cream. If it's too thin, let it simmer until it thickens.
Want to level up this recipe?
High-quality non-stick skillet — Prevents sticking and ensures even cooking. → Check price on Amazon
Easy Creamed Spinach and Artichokes Recipe for Dinner
Ingredients
Main Ingredients
- Fresh spinach
- Canned artichoke hearts
- Heavy cream
- Garlic
- Onion
- Cream cheese
Seasonings
- Salt
- Pepper
- Red pepper flakes
- Nutmeg
Optional Toppings
- Parmesan cheese
- Fresh parsley
Instructions
- Sauté onions and garlic: Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sauté until softened.
- Add spinach: Add fresh spinach to the skillet, cook until wilted.
- Add artichokes and cream: Stir in canned artichoke hearts, heavy cream, and cream cheese. Cook until the cream cheese melts and the sauce thickens.
- Season and blend: Season with salt, pepper, red pepper flakes, and nutmeg. Use an immersion blender to blend the sauce until smooth.
- Serve: Transfer the creamed spinach and artichokes to a serving dish. Top with grated Parmesan cheese and fresh parsley. Serve hot.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño pepper.
- Best substitution: Substitute the spinach with kale for a different flavor.
- Make-ahead: Prepare the dish up to the blending step, then refrigerate. Reheat and blend before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or cream. If it's too thin, let it simmer until it thickens.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: This dish can be made ahead and reheated. The sauce may thicken upon standing, so add a little milk or cream when reheating.
Nutrition Per Serving
- Calories: 320
- Protein: 9g
- Fat: 28g
- Carbs: 15g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 90mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamed Spinach and Artichokes Recipe for Dinner FAQs
Yes, prepare the dish up to the blending step, then refrigerate. Reheat and blend before serving.
The sauce may have been too thin. Let it simmer until it thickens, or add a cornstarch slurry to thicken it.
Yes, freeze for up to 2 months. Thaw overnight in the fridge before reheating.
This recipe is best made on the stovetop. The air fryer is not suitable for this dish.
Half-and-half or a mixture of milk and flour (roux) can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Easy Creamed Spinach and Artichokes Recipe for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
