Creamy Spinach Cheese Bake is fancy enough for company yet easy enough for every day. It can be made in the crock pot or a casserole dish and 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 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! 🙂
Does it travel well?
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!
Can it be made ahead?
It was so easy to make ahead and warm when we needed it. I kept the cheddar cheese for the top separate and added that when I was ready to warm the spinach. It worked great!
Can it be frozen?
Yes! Freeze after cooking and in an airtight container. It can also be frozen in a baking dish if well wrapped. Cover with plastic wrap and then foil. Freeze for up to 6 months. Thaw and then rewarm.
Always a favorite!
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
The Easiest Most Delicious Crock Pot Beef Ever
Ingredients:
butter
frozen spinach, thawed
minced garlic
onion powder
dried parsley
heavy whipping cream
cream cheese
grated Parmesan cheese
shredded mozzarella cheese
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 sauté 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 7×11 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.
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 is part of these collections:
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Over 200 Low Carb & Keto Meal Ideas
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Creamy Spinach Cheese Bake
Creamy Spinach Cheese Bake is fancy enough for company yet easy enough for every day. It can be made in the crock pot or a casserole dish and is Low Carb and gluten free!
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.
MyProductiveBackyard.com
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 372Total Fat 32gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 10gCholesterol 97mgSodium 520mgCarbohydrates 9gFiber 3gSugar 2gProtein 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.
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| Servings |
people
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- 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
Ingredients
|
|
- 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.
- Add cream and all cheeses except cheddar.
- Stir until blended.
- 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.
Love this recipe (and all others)! What a great blog!
Aw, thank you! I’m so glad you like it! 🙂
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..
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!
i have been looking for Houlihan’s spinach dip and this one is like it. love this recipe……………………….
That is great, Linda! I am so glad you like it! 🙂
Do you need to thaw the spinach and squeeze the water out?
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.
Have you ever used fresh spinach?
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!