Creamy Spinach Cheese Bake

Creamy Spinach Cheese Bake is our favorite way to eat spinach–and it is Low Carb and gluten free!

Our favorite Chinese buffet has a creamed spinach that we all love.  I wanted to find a way to make it at home and came up with this.  After having my Creamy Spinach Cheese Bake at Thanksgiving and then going to the buffet with the family, my daughter in law took some at the buffet but whispered to me, “Yours is better!”  Success! 🙂

I made this to take to two family gatherings at Thanksgiving as a low carb side dish option for me. Everyone raved over it!  I made a huge batch at home, put it in plastic containers in the cooler, traveled 300+ miles with it, added some to a baking dish at my Mom’s to bake in her oven for the 16 of us there, drove another 75 miles, added the rest to a crock pot to heat it at my mother-in-law’s and the 14 of us there.  It was a big hit and will be a repeat!  It was so easy to make ahead and warm when we needed it.

Creamy Spinach Cheese Bake really dresses up any plainer meat like:

Grilled Marinated London Broil 

Paleo Meatloaf 

Grilled Citrus Chicken Freezer Meal 

CrockPot Garlic Herb Chicken

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Creamy Spinach Cheese Bake
Our favorite way to eat spinach!
  1. Gather your ingredients.
  2. Drain the thawed spinach. You don't want it to be watery. Add butter, spinach, garlic, onion powder and parsley to skillet and sautee until spinach is soft.
  3. Add cream and all cheeses except cheddar.
  4. Stir until blended.
  5. Put in greased crock pot and sprinkle with cheddar cheese. Cook on low until warmed through and cheese is melted. OR Pour into greased oven safe baking dish, sprinkle with cheese and bake at 350* for about 15 minutes until cheese is melted and all is heated through. This can be made ahead. Keep the cheese for the top separate until you are ready to warm the dish. Add cooking time if you start with it refrigerated.
Recipe Notes


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8 thoughts on “Creamy Spinach Cheese Bake

  1. i have been looking for Houlihan’s spinach dip and this one is like it. love this recipe……………………….

    1. Hi Bambi, Yes, it needs to be thawed and any water squeezed out. I don’t go to great lengths to get every drop. There isn’t usually much. I will make it more clear in the directions.

    1. Hi Lane, No, I have not. The frozen is so easy that I have always used that. I am sure you could though if that is what you have on hand. It would need to be cooked first so it would be the same (or close) amount of cups as the frozen. Remember how much spinach cooks down if you do this. A pound of raw spinach will be quite a few more cups than after it is cooked. My 12 oz bag of cooked spinach says it is 4 cups so this recipe calls for 8 cups of cooked spinach. I hope that helps!

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