My mother used to make creamed spinach every Sunday, but what I love in the Ruth’s Chris version is how silky and flavorful it is. The touch of nutmeg gives it a restaurant-quality taste, and the blend of cream cheese and Parmesan makes it indulgent without being too heavy. Whenever I serve this dish, it reminds me of family dinners filled with laughter and the comforting smell of buttery spinach coming from the kitchen. The Ruth’s Chris Creamed Spinach Recipe is one of those classic side dishes that never goes out of style. It’s a must-have for holidays, family dinners, or any night you want to add a little luxury to your meal.

I have made this recipe many times for guests and even for casual weeknight dinners. I use fresh spinach most of the time because it gives a lighter, cleaner flavor, but frozen spinach works beautifully when I’m short on time. Always make sure to squeeze out all the water — that’s the key to keeping it creamy, not watery.

You can serve this creamed spinach beside a juicy ribeye, some garlic mashed potatoes, or also with roasted chicken and crispy salmon. It’s so versatile that it can easily turn a simple meal into something that feels elegant and complete.

It’s Perfect For:

• Family dinners and Sunday meals
• Date-night steakhouse dinners at home
• Thanksgiving and Christmas side dishes
• Potlucks and holiday parties
• Comfort food moments when you crave something rich and creamy

Ingredients

• 2 pounds fresh spinach (or 2 packages frozen chopped spinach, thawed and drained well)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups half-and-half (or heavy cream for a richer texture)
• ½ teaspoon nutmeg (optional, but traditional)
• ½ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• ¼ cup cream cheese, softened
• ¼ cup shredded mozzarella or Monterey Jack cheese (optional for extra creaminess)

Kitchen Equipment You’ll Need

• Large skillet or saucepan
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Whisk
• Measuring cups and spoons
• Colander or strainer
• Mixing bowl

How to Make Ruth’s Chris Creamed Spinach

Step 1

Prepare the spinach: If using fresh spinach, rinse thoroughly, remove tough stems, and blanch in boiling water for 1–2 minutes until wilted. Drain immediately and transfer to a bowl of ice water to stop the cooking process. Squeeze out all excess liquid and roughly chop. If using frozen spinach, make sure it’s completely thawed and squeezed dry — the drier the spinach, the creamier your final dish will be.

Step 2

Sauté the aromatics: In a large skillet or saucepan, melt the butter with olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring often, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant — don’t let it brown, as garlic can turn bitter quickly.

Step 3

Make the creamy base: Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 1 minute to cook off the raw flour taste. Slowly pour in the half-and-half while whisking, ensuring no lumps form. Continue whisking until the mixture begins to thicken and coat the back of a spoon, about 3–5 minutes.

Step 4

Add the cheeses: Reduce the heat to low. Stir in the cream cheese until fully melted, then add the Parmesan and mozzarella. Mix until smooth, velvety, and slightly stretchy. The sauce should be rich but not too thick — add a splash more cream if needed to loosen it up.

Step 5

Combine with spinach: Fold the chopped spinach into the creamy sauce, stirring gently until evenly coated. Let it simmer for 2–3 minutes so the flavors meld together. Season with salt, black pepper, and nutmeg if desired. Taste and adjust seasoning to your preference.

Step 6

Serve hot: Transfer to a serving dish or small cast iron skillet. For an elegant presentation like Ruth’s Chris, sprinkle extra Parmesan on top and broil for 1–2 minutes until lightly golden. Serve immediately while hot and bubbling.

Tips for the Perfect Creamed Spinach

• Use fresh spinach for flavor. Fresh spinach gives a lighter and more vibrant taste. If using frozen, drain and squeeze every drop of water before adding it to the sauce.
• Sauté onions slowly. Cooking the onions on low heat brings out their sweetness, balancing the slight bitterness of the spinach. Don’t rush this step.
• Cook the flour properly. When making the roux, let the flour cook for a full minute before adding cream. This removes any raw flour taste.
• Add cream slowly. Pour your cream little by little while whisking constantly. This keeps the sauce smooth and prevents lumps.
• Use a mix of cheeses. Parmesan adds depth, while cream cheese creates a velvety base. Mixing cheeses makes the sauce more complex and satisfying.
• Season at the end. Spinach naturally releases some saltiness, so always taste before adding more salt or nutmeg.
• Rest before serving. Let the creamed spinach sit for 5 minutes after cooking. It thickens as it cools slightly and becomes the perfect consistency.

Optional Ingredients

• A pinch of cayenne pepper for gentle heat
• Crumbled bacon for smoky flavor
• A splash of white wine while sautéing onions
• A handful of shredded mozzarella for a stretchy texture
• Chopped shallots instead of onion for a delicate sweetness
• A sprinkle of panko breadcrumbs if broiling for a golden top

How to Serve Ruth’s Chris Creamed Spinach

I love serving this dish right from a small cast iron skillet — it keeps it warm and makes it look restaurant-worthy. The creamy green color looks gorgeous next to grilled steak or roasted meat, and a sprinkle of extra Parmesan on top gives that irresistible golden finish.

I also like pairing it with other sides, such as mashed potatoes, roasted carrots, or grilled asparagus, to balance out the richness. The creaminess of the spinach blends beautifully with simple, buttery vegetables or baked potatoes. It feels like a meal straight from Ruth’s Chris itself.

When entertaining, I sometimes spoon the creamed spinach into puff pastry shells or mini ramekins. It makes a stunning side dish for dinner parties or holiday gatherings. Guests always ask for seconds — it’s one of those recipes that looks elegant but is surprisingly easy to make. If you’re planning a big meal, serve it alongside roasted turkey or honey-glazed ham; it adds a luxurious touch that pairs with almost anything.

Is Ruth’s Chris Creamed Spinach Healthy?

While it’s definitely on the indulgent side, you can make it lighter without losing flavor. Spinach itself is packed with iron, calcium, and vitamins A and C, so the base is nutritious. The cream and cheese add richness, so it’s best enjoyed in moderation or balanced with lean proteins like grilled fish or chicken.

If you want a healthier version, try using low-fat cream cheese, light milk, or olive oil instead of butter. You’ll still get that creamy goodness but with fewer calories and fat.

Variations and Substitutions

• Lightened-Up Version: Use low-fat milk and skip the cream cheese. Add a tablespoon of Greek yogurt at the end for tang and creaminess.
• Garlic Lover’s Version: Double the garlic and sauté it in butter until golden before mixing it into the sauce. It gives a strong, aromatic kick.
• Cheesy Bake Version: Pour the finished spinach into a baking dish, top with breadcrumbs and mozzarella, and bake until bubbly and golden.
• Keto Version: Use heavy cream and Parmesan only, skipping flour. Let it reduce naturally until thick — creamy and low-carb.
• Spicy Cajun Spinach: Add a pinch of Cajun seasoning or crushed red pepper flakes for a subtle heat that balances the creaminess.
• Vegan Version: Swap butter for vegan margarine, use oat milk and nutritional yeast instead of cheese — rich but dairy-free.
• Mushroom Spinach Cream: Sauté sliced mushrooms with onions for an earthy flavor twist. Great for mushroom lovers!
• Herbed Spinach Delight: Stir in fresh herbs like parsley or thyme before serving to brighten the dish and cut through the richness.

How to Store and Reheat

Store any leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. Let it cool completely before covering. The flavors actually deepen overnight, making it even tastier the next day.

To reheat, warm it gently in a saucepan over low heat, stirring occasionally. If it’s too thick, add a splash of cream or milk to bring it back to its silky texture. You can also reheat it in the microwave in 30-second bursts, stirring between each round until hot.

Frequently Asked Questions About Ruth’s Chris Creamed Spinach

Can I make it ahead of time?
Yes, and it reheats beautifully. Prepare it a day before serving, then cover tightly and refrigerate. When ready, heat it slowly on the stove with a splash of milk or cream until smooth again. It’s perfect for busy holidays when you want to cook ahead.

Can I freeze creamed spinach?
You can, though fresh is best. To freeze, let it cool completely and store it in airtight containers for up to two months. When reheating, do it over low heat to avoid separating the cream, and stir continuously for a smooth consistency.

What can I serve it with?
It’s the ultimate steakhouse side, but it also pairs wonderfully with roasted chicken, grilled salmon, or baked pork chops. Try it alongside mashed potatoes, roasted garlic mushrooms, or even buttered rice for a full meal.

Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach saves time and works perfectly. Just thaw it completely and squeeze out every bit of water using paper towels or a cheesecloth — this ensures your sauce stays creamy instead of runny.

Ruth’s Chris Creamed Spinach Recipe

Recipe by Maria MeyerCourse: Side DishCuisine: American SteakhouseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calorieskcal

Make the famous Ruth’s Chris Creamed Spinach Recipe at home with this easy, creamy, and flavorful steakhouse-style side dish.

Ingredients

• 2 pounds fresh spinach (or 2 packages frozen chopped spinach, thawed and drained well)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 ½ cups half-and-half (or heavy cream for a richer texture)

• ½ teaspoon nutmeg (optional, but traditional)

• ½ teaspoon salt, or to taste

• ¼ teaspoon ground black pepper

• ¼ cup grated Parmesan cheese

• ¼ cup cream cheese, softened

• ¼ cup shredded mozzarella or Monterey Jack cheese (optional for extra creaminess)

Directions

• Prepare the spinach: If using fresh spinach, rinse thoroughly, remove tough stems, and blanch in boiling water for 1–2 minutes until wilted. Drain immediately and transfer to a bowl of ice water to stop the cooking process. Squeeze out all excess liquid and roughly chop. If using frozen spinach, make sure it’s completely thawed and squeezed dry — the drier the spinach, the creamier your final dish will be.
• Sauté the aromatics: In a large skillet or saucepan, melt the butter with olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring often, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant — don’t let it brown, as garlic can turn bitter quickly.
• Make the creamy base: Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 1 minute to cook off the raw flour taste. Slowly pour in the half-and-half while whisking, ensuring no lumps form. Continue whisking until the mixture begins to thicken and coat the back of a spoon, about 3–5 minutes.
• Add the cheeses: Reduce the heat to low. Stir in the cream cheese until fully melted, then add the Parmesan and mozzarella. Mix until smooth, velvety, and slightly stretchy. The sauce should be rich but not too thick — add a splash more cream if needed to loosen it up.
• Combine with spinach: Fold the chopped spinach into the creamy sauce, stirring gently until evenly coated. Let it simmer for 2–3 minutes so the flavors meld together. Season with salt, black pepper, and nutmeg if desired. Taste and adjust seasoning to your preference.
• Serve hot: Transfer to a serving dish or small cast iron skillet. For an elegant presentation like Ruth’s Chris, sprinkle extra Parmesan on top and broil for 1–2 minutes until lightly golden. Serve immediately while hot and bubbling.