Creamed Spinach
Recipe type: Side
Cuisine: American
  • ½ onion, chopped
  • ½ stick butter
  • 8 oz. cream cheese (Organic Valley is my favorite)
  • 8 oz. sour cream (Organic Valley is perfection)
  • 1 large bag frozen, chopped spinach
  • Parmesan or Romano cheese
  • Cajun seasoning (like Tony’s or Konriko)
  • A few dashes of freshly grated nutmeg (optional)
  • Dash of granulated garlic (optional)
  1. Sauté the onion in the butter over medium-high heat.
  2. Cook spinach according to directions and squeeze dry using sieve or cheesecloth.
  3. Add spinach to the sauté pan, then add cream cheese and sour cream and integrate well. Season to taste.
  4. Add a dash of granulated garlic or a few “passes” of microplaned nutmeg at this point (optional).
  5. Transfer to a baking dish, stirring in a bit of the Parmesan or Romano cheese.
  6. Sprinkle top freely with Parmesan or Romano cheese.
  7. Bake at 350° until thoroughly heated.
Recipe may be easily doubled.
Recipe by The Catholic Foodie at