Ruth Chris Creamed Spinach Recipe

Personal Introduction

I never thought I’d care this much about creamed spinach.

Growing up, spinach was usually either tossed into salads or cooked down so much it turned into this dark green pile nobody at the table really wanted. Then years later, I tried the creamed spinach at Ruth’s Chris during a birthday dinner, mostly because everybody else at the table kept talking about it.

Honestly, I expected it to be one of those “healthy side dishes” people pretend to like.

It wasn’t.

It was rich, creamy, cheesy, and somehow still tasted fresh instead of heavy. I remember stealing extra bites off my husband’s plate because I finished mine too fast.

The first time I tried making a copycat version at home, though, it came out watery and bland. I used frozen spinach straight from the bag without draining it properly. Big mistake.

After a few tries, I finally figured out the balance that worked better for me. The key was squeezing the spinach really well and not rushing the cream sauce.

Now this Ruth Chris Creamed Spinach Recipe shows up at our house during holidays, Sunday dinners, and honestly random weeknights when I need a side dish that feels a little comforting.

It goes especially well with steak, roasted chicken, or even just warm bread if you’re standing in the kitchen sneaking bites like I usually do.

Why This Recipe Works

This recipe works because it keeps the sauce creamy without turning gluey or overly thick.

The combination of cream cheese, heavy cream, and Parmesan gives it that rich steakhouse texture people expect, but the spinach still stands out instead of disappearing into dairy.

Using frozen chopped spinach actually helps here because it cooks consistently and saves time. Fresh spinach works too, but honestly frozen spinach makes this recipe easier and more reliable.

The onions and garlic add flavor without overpowering the spinach.

And one thing I noticed after testing this a few times is that letting the sauce simmer gently instead of boiling keeps everything smoother.

Too much heat can make dairy sauces separate fast.

Equipment Needed

You don’t need fancy kitchen tools for this recipe.

• Large skillet or sauté pan
• Medium pot
• Knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander or fine mesh strainer
• Mixing spoon

Recipe Card

Ruth Chris Creamed Spinach Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Cuisine: American Steakhouse
Course: Side Dish
Calories: About 310 calories per serving

Ingredients

• 2 packages (10 oz each) frozen chopped spinach
• 2 tablespoons butter
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 3/4 cup heavy cream
• 4 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 1/2 cup shredded mozzarella cheese

Step-by-Step Instructions

Step 1: Cook and drain the spinach

Cook the frozen spinach according to the package directions.

Once it’s cooked, drain it really well.

And I mean really well.

Press the spinach in a colander with the back of a spoon or squeeze it carefully with clean paper towels. The first time I made this recipe, I skipped this step because I was impatient and the sauce turned watery almost immediately.

Set the drained spinach aside.

Step 2: Cook the onions

In a large skillet, melt the butter over medium heat.

Add the diced onion and cook for about 4 to 5 minutes until soft and slightly translucent.

You don’t want browned crispy onions here.

The onions should smell sweet and mellow.

Add the garlic and cook for another 30 seconds.

Once you can smell the garlic, move to the next step before it burns.

Step 3: Make the sauce base

Sprinkle the flour over the onions and stir constantly for about 1 minute.

It’ll look a little pasty at first.

Slowly pour in the milk while stirring.

Then add the heavy cream.

Keep stirring so you don’t get lumps.

After a few minutes, the mixture starts looking smooth and slightly thickened.

Step 4: Add the cheeses

Reduce the heat to low.

Add the cream cheese and stir until melted.

Then mix in the Parmesan and mozzarella cheese.

The sauce should look creamy and rich at this point.

If it seems too thick, add a splash of milk.

If it looks too thin, let it simmer another minute or two.

Step 5: Season the sauce

Add salt, pepper, and a tiny pinch of nutmeg.

Don’t skip the nutmeg.

It doesn’t make the dish taste sweet or anything weird like that. It just gives the sauce that subtle steakhouse flavor people can’t quite figure out.

Step 6: Add the spinach

Stir the drained spinach into the sauce.

Break up any clumps as you mix.

Cook for another 3 to 5 minutes until everything is heated through.

The spinach should be fully coated but not swimming in sauce.

Step 7: Serve warm

Serve immediately while hot and creamy.

I noticed this dish thickens a little as it sits, which honestly makes leftovers pretty good too.

Common Mistakes to Avoid

Not draining the spinach enough

This is the biggest issue.

Too much water ruins the creamy texture fast.

Boiling the sauce

Cream sauces should simmer gently.

High heat can make the dairy separate and turn grainy.

Over-seasoning early

Parmesan already adds saltiness.

Taste the sauce before adding extra salt.

Using low-fat dairy

You can lighten the recipe a little, but super low-fat ingredients don’t give the same texture.

I tried using skim milk once and the sauce tasted thin.

Adding cold cream cheese

Softened cream cheese melts way smoother.

Cold cream cheese tends to stay in little lumps forever.

Pro Tips

• Squeeze spinach dry in batches if needed.
• Freshly grated Parmesan melts better than pre-shredded.
• A tiny pinch of nutmeg makes a huge difference.
• Keep the heat low once dairy is added.
• If reheating leftovers, add a splash of milk.
• Let cream cheese soften naturally before cooking.

One thing that worked better for me was shredding my own mozzarella instead of buying pre-shredded bags. It melted smoother and made the sauce creamier.

Variations

Bacon Version

Add crispy chopped bacon on top before serving.

This version disappears fast during holiday dinners.

Spicy Version

Add a pinch of red pepper flakes or a few dashes of hot sauce.

Extra Cheesy Version

Mix in extra mozzarella or Monterey Jack cheese.

The texture gets thicker and stretchier.

Fresh Spinach Version

You can use fresh spinach instead of frozen.

You’ll need about 2 pounds fresh spinach because it cooks down a lot.

Keto-Friendly Version

Skip the flour and let the cheese naturally thicken the sauce.

It still turns out creamy.

Serving Ideas

This Ruth Chris Creamed Spinach Recipe goes with almost any comfort food meal.

Some of my favorite pairings are:

• Ribeye steak
• Grilled chicken
• Meatloaf
• Roasted turkey
• Garlic mashed potatoes
• Dinner rolls
• Baked salmon

During the holidays, I usually serve this next to ham or prime rib.

It also works surprisingly well spooned over baked potatoes.

One night we actually ate leftovers with toasted sourdough bread and called it dinner.

No regrets there.

Make-Ahead Tips

This recipe can absolutely be made ahead.

Prepare the creamed spinach fully, then let it cool before storing in the refrigerator.

When reheating, warm it slowly over low heat.

You may need a splash of milk or cream to loosen the sauce again.

I noticed the flavors actually blend together even better after a few hours in the fridge.

If making for a holiday dinner, I usually prepare it earlier in the day to save stovetop space later.

Storage & Reheating Tips

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Reheating on the Stove

Warm slowly over low heat.

Add a splash of milk if the sauce gets too thick.

Microwave Reheating

Microwave in short 30-second intervals, stirring in between.

Can You Freeze It?

Technically yes, but cream sauces sometimes separate after thawing.

The texture is definitely best fresh.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes.

Fresh spinach works well, but you’ll need a lot because it shrinks down quickly when cooked.

Why is my creamed spinach watery?

Usually the spinach wasn’t drained enough.

Frozen spinach holds more water than people realize.

What cheese works best?

Parmesan gives the best flavor, while mozzarella adds creaminess.

Cream cheese helps create that rich steakhouse texture.

Can I make this ahead for Thanksgiving?

Definitely.

Just reheat it slowly before serving.

Does this taste like the restaurant version?

It’s very close.

Honestly, after testing this recipe a few times, I think homemade tastes even fresher.

Can I make this without flour?

Yes.

The sauce may be a little thinner, but cream cheese still helps thicken it.

Final Thoughts

I get why people love this side dish now.

Creamed spinach sounds simple, but when it’s done right, it feels rich and comforting without being overly complicated.

This Ruth Chris Creamed Spinach Recipe has become one of those dependable dishes I pull out whenever I need something cozy that people actually get excited about.

It’s creamy, cheesy, savory, and somehow still tastes like spinach instead of just heavy sauce.

The best part is that it’s honestly pretty easy once you learn the one big trick: drain the spinach really well.

After that, the recipe mostly takes care of itself.

And if your sauce ends up slightly thicker or thinner one time, don’t stress too much about it. Homemade side dishes are supposed to feel a little relaxed.

Some of the best versions I’ve made happened when I stopped trying to make it look restaurant-perfect and just focused on making it taste good.