Easy Creamed Spinach and Artichokes Recipe for Dinner
Easy Creamed Spinach and Artichokes Recipe for Dinner — After making this many times, I’ve perfected the creamiest, most comforting spinach and artichoke dish you’ll ever taste. The trick I discovered is using a touch of cream cheese for an extra velvety texture. This cozy, better-than-takeout dinner is ready in just 20 minutes. If you love recipes like this, you’ll also enjoy Classic Italian Cream Bombs Filled with Vanilla Custard and Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce.
Why This Easy Creamed Spinach and Artichokes Recipe for Dinner Is Pure Comfort
- Creamy and comforting
- Packed with flavor
- Ready in just 20 minutes
- Better than takeout
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.
- 16 oz frozen spinach
- 14 oz canned artichoke hearts
- 8 oz cream cheese
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: Crushed red pepper flakes
- Optional: Freshly chopped parsley
📝 Ingredient Notes
- spinach: Thawed and drained
- artichoke hearts: Drained and chopped
🛒 Tools & Equipment I Recommend
- High-quality non-stick skillet — Even cooking and easy cleanup → See on Amazon
- Immersion blender — Smooth and creamy texture → See on Amazon
How to Make Easy Creamed Spinach and Artichokes Recipe for Dinner
- Step 1: Sauté onion and garlic in a large skillet until softened.
- Step 2: Add spinach and cook until wilted. Stir in artichoke hearts, cream cheese, heavy cream, Parmesan cheese, basil, oregano, salt, and pepper.
- Step 3: Use an immersion blender to partially blend the mixture for a creamy texture. Simmer for 5-10 minutes until thickened.
- Step 4: Serve hot, topped with crushed red pepper flakes and freshly chopped parsley if desired.
Cook's Tips for Perfect Easy Creamed Spinach and Artichokes Recipe for Dinner
- : For a lighter version, substitute half-and-half for the heavy cream.
- Common mistake and fix: If the mixture is too thick, thin it out with a little milk or chicken broth.
- : Leftovers can be stored in the refrigerator for up to 5 days.
- : This recipe can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Storing & Reheating Easy Creamed Spinach and Artichokes Recipe for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Up to 5 days Make-ahead tip: Yes, prepare up to 2 days ahead and reheat when ready to serve.
Freezing Easy Creamed Spinach and Artichokes Recipe for Dinner
Up to 3 months
How to Reheat Without Drying It Out
Oven: 350°F for 10-15 minutes Microwave: 1-2 minutes
Recipe Notes
- Chef tip: For a quick and easy side dish, serve this over cooked pasta or rice.
- Best substitution: Substitute frozen chopped spinach for fresh spinach in a pinch.
- Make-ahead: Prepare the spinach and artichoke mixture up to 2 days ahead. Reheat in the skillet over medium heat until warmed through.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the mixture is too thin, cook it longer to reduce and thicken.
Want to level up this recipe?
High-quality non-stick skillet — Even cooking and easy cleanup → Check price on Amazon
Easy Creamed Spinach and Artichokes Recipe for Dinner
Ingredients
Main Ingredients
- 16 oz frozen spinach
- 14 oz canned artichoke hearts
- 8 oz cream cheese
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Seasonings
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Crushed red pepper flakes
- Freshly chopped parsley
Instructions
- Step 1: Sauté onion and garlic in a large skillet until softened.
- Step 2: Add spinach and cook until wilted. Stir in artichoke hearts, cream cheese, heavy cream, Parmesan cheese, basil, oregano, salt, and pepper.
- Step 3: Use an immersion blender to partially blend the mixture for a creamy texture. Simmer for 5-10 minutes until thickened.
- Step 4: Serve hot, topped with crushed red pepper flakes and freshly chopped parsley if desired.
Notes
- Chef tip: For a quick and easy side dish, serve this over cooked pasta or rice.
- Best substitution: Substitute frozen chopped spinach for fresh spinach in a pinch.
- Make-ahead: Prepare the spinach and artichoke mixture up to 2 days ahead. Reheat in the skillet over medium heat until warmed through.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the mixture is too thin, cook it longer to reduce and thicken.
Storage
- Fridge: Up to 5 days
- Freezer: Up to 3 months
- Oven reheat: 350°F for 10-15 minutes
- Microwave reheat: 1-2 minutes
- Make ahead: Yes, prepare up to 2 days ahead and reheat when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 38g
- Carbs: 15g
- Fiber: 3g
- Sugar: 3g
- Sodium: 900mg
- Cholesterol: 130mg
- Sat. Fat: 22g
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 up to 2 days ahead and reheat when ready to serve.
If the mixture is too thin, cook it longer to reduce and thicken. If it's still too watery, try adding a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and simmer until thickened.
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes, combine all ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
This dish pairs well with crusty bread, garlic bread, or a side salad.
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!
