Creamy Spinach Cheese Bake

Creamy Spinach Cheese Bake is fancy enough for company, easy enough for every day and it is Low Carb and gluten free!

Creamy Spinach Cheese Bake

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 Creamy Spinach Cheese Bake.  

After having my this 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. I kept the cheddar cheese for the top seperate and added that when I was ready to warm the spinach. It worked great!

I wrote this post in 2017 and have continued to make this dish and travel with it many times! It is still a hit everywhere I go! People love it whether they are low carb or not.

I can’t tell you how many times I have given out this recipe after people taste this! 

Creamy Spinach Cheese Bake is not just for company either. I make it for regular nights at home too. It really dresses up plainer meats like:

Grilled Marinated London Broil 

Paleo Meatloaf 

Grilled Citrus Chicken Freezer Meal 

CrockPot Garlic Herb Chicken

The Easiest Most Delicious Crock Pot Beef Ever

Ingredients:

Creamy Spinach Cheese Bake

2 Tbsp butter

24 oz frozen spinach, thawed

4 tsp minced garlic

2 tsp onion powder

2 tsp dried parsley

1 1/2 cups heavy whipping cream

4 oz cream cheese

1 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

 

Instructions:

Gather your ingredients.

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.

Creamy Spinach Cheese Bake

Add cream and all cheeses except cheddar.

Stir until blended.

Creamy Spinach Cheese Bake

If cooking in a cast iron skillet, sprinkle with cheese and bake at 350* for about 15 minutes until cheese is melted and all is heated through.

Creamy Spinach Cheese Bake

OR

Pour into greased oven safe 7×11 baking dish, sprinkle with cheese and bake at 350* for about 15 minutes until cheese is melted and all is heated through.

Creamy Spinach Cheese Bake

OR

Put in greased crock pot and sprinkle with cheddar cheese. Cook on low until warmed through and cheese is melted.

Creamy Spinach Cheese Bake

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.

This recipe makes a 7×11 size baking dish for 8 side servings. Double for a 9×13 serving dish or 16 side servings.

Serve. Shown here with Blackened Salmon and Low Carb Jalapeno Cheese Biscuit.

Creamy Spinach Cheese Bake

Creamy Spinach Cheese Bake is part of these collections:

Hundreds of Low Carb & Keto Comfort Food Recipes

79 Low Carb & Keto Vegetable Side Dish Recipes

61 Low Carb & Keto Casseroles

Over 200 Low Carb & Keto Meal Ideas

44 Low Carb Crock Pot Meals78 Dairy Free Low Carb & Keto Recipes

43 Low Carb Keto Holiday Meal Ideas

Yield: 8 servings

Creamy Spinach Cheese Bake

Creamy Spinach Cheese Bake

Creamy Spinach Cheese Bake is fancy enough for company, easy enough for every day and it is Low Carb and gluten free! This is a must have recipe!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 Tbsp butter
  • 24 oz frozen spinach, thawed
  • 4 tsp minced garlic
  • 2 tsp onion powder
  • 2 tsp dried parsley
  • 1 1/2 cups heavy whipping cream
  • 4 oz neufchatel cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese

Instructions

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.

Add cream and all cheeses except cheddar.

Stir until blended.

If cooking in a cast iron skillet, sprinkle with cheese and bake at 350* for about 15 minutes until cheese is melted and all is heated through.

OR

Pour into greased oven safe 7x11 baking dish, sprinkle with cheese and bake at 350* for about 15 minutes until cheese is melted and all is heated through.

OR

Put in greased crock pot and sprinkle with cheddar cheese. Cook on low until warmed through and cheese is melted.

Notes

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.

This recipe makes a 7x11 size baking dish for 8 side servings. Double for a 9x13 serving dish or 16 side servings.

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Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 372 Total Fat 32g Saturated Fat 19g Trans Fat 1g Unsaturated Fat 10g Cholesterol 97mg Sodium 520mg Carbohydrates 9g Fiber 3g Sugar 2g Protein 14g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

This post may contain affiliate links.  That means if you click on the link and make a purchase, I’ll get a very small percentage in commission.  There’s never any extra cost to you.  I greatly appreciate your support.

If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  Also, you can put in exactly what you used so it is the most accurate.

 

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Creamy Spinach Cheese Bake
Our favorite way to eat spinach!
Instructions
  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
  6. 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.
  7. 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.
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10 thoughts on “Creamy Spinach Cheese Bake

      1. I have just found your site… and let me say….Sister you are great…. thank you so much,, I have not gotten thu all of it, but I will… I have been low carb for years and it is the only way to live… I can hardly wait to make this… leaving on a trip in the am so will be a bit..but honey let me tell you I have seen several that fit my bill to a T..
        thanks again..

        1. Aw, thank you for your sweet words, Sheila! I am so glad you like my site. 🙂 I agree that low carb is the way to go!

  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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