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Three Cheese Creamed Spinach – Quick & Easy

Are you looking for a creamy, cheesy, delicious side dish that pairs well with pork, chicken, beef or seafood?  Welllll…let me just say that you are in luck!  Three Cheese Creamed Spinach is not only delicious, but also quick and easy!

Three Cheese Creamed Spinach

Grab a spoon! You know you want a taste…

This awesome creamed spinach side dish is adapted from a recipe by none other than Martha Stewart.  Her Easy Creamed Spinach uses cream cheese, but I decided to add Parmesan and Monterey Jack.  I LOVE Cheese!  :)  You can find Martha Stewart’s recipe at the link above.

The ingredients…

Ingredients For Three Cheese Creamed Spinach

Just a few pantry ingredients

Cooking in progress…

milk and cream cheese cooking with onions and garlic to ,ake three cheese creamed spinach

Butter, Milk, Cream Cheese…Oh My!

Hang on.  The recipe is coming in a minute…

Chopped Spinach Added To The Onion, Garlic, Milk and Cream Cheese Mixture for Three Cheese Creamed Spinach


Ok…almost there.  Recipe and Tips to make this deliciousness is coming up next.

Three Cheese Creamed Spinach in Individual Serving Size Ramekins

You just need a spoon! Seriously!


Three Cheese Creamed Spinach is ready to enjoy after step 4 in the directions, listed below.  I took it a step farther by placing it in individual serving size ramekins.  This is certainly not necessary, but makes this cheesy, creamy, spinach side dish just a little more special.  The ramekins also make it easy to serve.


Three Cheese Creamed Spinach Recipe


  • 10 ounces frozen, chopped spinach
  • 2 tablespoons butter
  • 1/2 medium onion, minced
  • 3-4 cloves garlic, minced
  • 4 ounces bar cream cheese, cut into pieces
  • 1/3 cup parmesan cheese, grated (reserve enough to sprinkle on top)
  • 1/3 block monterey jack cheese, grated (reserve enough to sprinkle on top)
  • 1/2 to 3/4 cup milk
  • pinch of ground nutmeg
  • salt and freshly ground pepper, to taste


  1. Thaw your frozen, chopped spinach according to the package instructions.  Place in a colander to drain and cool.  Once cool, squeeze out as much water as possible (I just squeeze the water out by placing the spinach in a couple of paper towels).  Once water is removed, place in a bowl and set aside.  Note:  I have used fresh spinach for this recipe and followed Martha’s directions with good results.  I just find it quicker and more economical to use the packaged frozen spinach.
  2. In a large saucepan, melt butter over medium heat.  Add onion and garlic, season with salt and pepper.  Cook until onion softens and the garlic is fragrant, 3-4 minutes.  Note: Watch closely to make sure garlic doesn’t burn.
  3. Add cream cheese and 1/2 cup milk; cook. stirring, until cream cheese is melted and smooth.  (Add additional milk if the mixture seems to be getting too thick at this point).
  4. Add the Spinach and stir well.
  5. Add parmesan and monterey jack.  Simmer over medium heat until mixture thickens, 6 to 8 minutes.  Add nutmeg and season with salt and pepper.
  6. Divide and transfer to 4 ramekins that have been sprayed with non stick cooking spray.  Top with a little of the reserved parmesan and monterey jack.  Place ramekins on foil lined baking sheet and place under broiler until the cheese is lightly browned and bubbly.
  7. Serve and enjoy!
Three Cheese Creamed Spinach

All hot and bubbly. Goodness!

I love this cheesy creamed spinach and certainly hope you enjoy it just as much!  Let me know how you like it!

See ya soon!




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