Easy Creamed Spinach and Artichokes for Dinner
Easy Creamed Spinach and Artichokes for a quick, comforting dinner. After making this many times, I’ve perfected the creamiest, most flavorful version. The trick I discovered is using a touch of cream cheese for extra richness. The result is a cozy, better-than-takeout dinner that’s ready in just 20 minutes. If you love recipes like this, you’ll also enjoy Iced Blue Tea Latte Recipe with Vanilla Cold Foam and Easy Zuppa Toscana Casserole Recipe for Comfort Dinner.
Why This Easy Creamed Spinach and Artichokes for Dinner Is Pure Comfort
- Better than takeout taste at home
- Ready in just 20 minutes
- Creamy, garlicky, and packed with flavor
- Perfect for busy weeknights
What You'll Need for Easy Creamed Spinach and Artichokes 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
- 1/2 cup heavy cream
- 4 oz cream cheese
- 2 cloves garlic
- Salt
- Black pepper
- Red pepper flakes (optional)
- 1 tsp dried basil
- 1 tsp dried oregano
- Optional: Grated Parmesan cheese
- Optional: Crushed red pepper flakes
- Optional: Fresh basil leaves
đź“ť Ingredient Notes
- Spinach: Thawed and drained
- Artichoke hearts: Drained and chopped
đź›’ Tools & Equipment I Recommend
- Food processor — Smoothly blends spinach and artichokes → See on Amazon
- Non-stick skillet — Even cooking and easy cleanup → See on Amazon
How to Make Easy Creamed Spinach and Artichokes for Dinner
- Step 1: Thaw and drain spinach. Squeeze out excess water.
- Step 2: Sauté garlic in olive oil. Add spinach and cook until wilted.
- Step 3: Add artichoke hearts, cream, cream cheese, salt, pepper, basil, and oregano. Simmer until creamy.
- Step 4: Serve hot, topped with Parmesan, red pepper flakes, and fresh basil if desired.
Cook's Tips for Perfect Easy Creamed Spinach and Artichokes for Dinner
- Common mistake and fix: Don't overcook the spinach. It can become bitter. Sauté just until wilted.
- : For a lighter version, use half-and-half instead of heavy cream.
- : Make it a meal by serving over pasta or with crusty bread.
Storing & Reheating Easy Creamed Spinach and Artichokes for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Can be made ahead and reheated.
Freezing Easy Creamed Spinach and Artichokes for Dinner
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Using frozen spinach saves time and money. Just make sure to thaw and drain it well.
- Best substitution: Fresh spinach can be used, but you'll need about 16 oz fresh, washed, and chopped.
- Make-ahead: This dish can be made ahead and reheated, but the texture may change slightly.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or chicken broth.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect, creamy texture → Check price on Amazon
Easy Creamed Spinach and Artichokes for Dinner
Ingredients
Main Ingredients
- 16 oz frozen spinach
- 14 oz canned artichoke hearts
- 1/2 cup heavy cream
- 4 oz cream cheese
- 2 cloves garlic
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- 1 tsp dried basil
- 1 tsp dried oregano
Optional Toppings
- Grated Parmesan cheese
- Crushed red pepper flakes
- Fresh basil leaves
Instructions
- Step 1: Thaw and drain spinach. Squeeze out excess water.
- Step 2: Sauté garlic in olive oil. Add spinach and cook until wilted.
- Step 3: Add artichoke hearts, cream, cream cheese, salt, pepper, basil, and oregano. Simmer until creamy.
- Step 4: Serve hot, topped with Parmesan, red pepper flakes, and fresh basil if desired.
Notes
- Chef tip: Using frozen spinach saves time and money. Just make sure to thaw and drain it well.
- Best substitution: Fresh spinach can be used, but you'll need about 16 oz fresh, washed, and chopped.
- Make-ahead: This dish can be made ahead and reheated, but the texture may change slightly.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Can be made ahead and reheated.
Nutrition Per Serving
- Calories: 280
- Protein: 9g
- Fat: 23g
- Carbs: 15g
- Fiber: 3g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 80mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamed Spinach and Artichokes for Dinner FAQs
Yes, it can be made ahead and reheated. The texture may change slightly.
Overcooking spinach can cause it to become bitter. Sauté just until wilted.
Yes, it can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
This recipe is best made on the stovetop. The air fryer may not cook the spinach evenly.
Half-and-half can be used for a lighter version. For a non-dairy option, try canned coconut milk.
A Warm Final Note
I can’t wait for you to try Easy Creamed Spinach and Artichokes 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!
