Creamy Spinach and Artichokes Recipe for Easy Dinner Sides
Creamy Spinach and Artichokes is a cozy, better-than-takeout side dish that’s ready in just 20 minutes. After making this many times, I discovered the trick to keeping it from getting watery is to cook the spinach separately. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Asparagus Risotto Recipe for Easy Weeknight Dinner and Crispy Greek Lemon Potatoes with Garlic and Oregano.
Why This Creamy Spinach and Artichokes Recipe for Easy Dinner Sides Is Pure Comfort
- It's creamy and comforting, perfect for chilly nights
- Better than takeout with just 20 minutes of prep
- Easy cleanup with just one pan
- Freezes beautifully for meal prep
What You'll Need for Creamy Spinach and Artichokes Recipe for Easy Dinner Sides
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 grated Parmesan
- 4 cloves garlic
- Salt
- Black pepper
- Red pepper flakes (optional)
- Nutmeg
- Optional: Fresh parsley for garnish
- Optional: Crispy bacon or pancetta
đź“ť Ingredient Notes
- spinach: Thaw and squeeze out excess water before using.
- artichoke hearts: Drain and chop before using.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for creamy texture → See on Amazon
- Box Grater — Quickly grate cheese for easy mixing → See on Amazon
How to Make Creamy Spinach and Artichokes Recipe for Easy Dinner Sides
- Prepare spinach: Thaw and squeeze excess water from frozen spinach.
- Sauté garlic: Cook minced garlic in butter until fragrant.
- Add spinach: Add spinach to the skillet and cook until wilted.
- Add artichokes: Stir in chopped artichoke hearts and cook for 2 minutes.
- Add cream cheese: Stir in cream cheese until melted and creamy.
- Add seasonings: Stir in salt, black pepper, red pepper flakes (if using), and nutmeg.
- Add Parmesan: Stir in grated Parmesan until melted and creamy.
- Serve: Transfer to a serving dish, garnish with fresh parsley, and serve immediately.
Cook's Tips for Perfect Creamy Spinach and Artichokes Recipe for Easy Dinner Sides
- Common mistake and fix: Don't overcook the spinach or it will release too much water, making the dish watery. Cook it separately and add it to the skillet just before serving.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove over low heat.
- Make-ahead tip: Prepare the spinach and artichokes up to 2 days ahead. Store separately in the fridge. Assemble and cook just before serving.
Storing & Reheating Creamy Spinach and Artichokes Recipe for Easy Dinner Sides
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the spinach and artichokes up to 2 days ahead. Store separately in the fridge. Assemble and cook just before serving.
Freezing Creamy Spinach and Artichokes Recipe for Easy Dinner Sides
Freeze individual portions 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 or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through.
Recipe Notes
- Chef tip: For a lighter version, substitute Greek yogurt for half of the cream cheese.
- Best substitution: Substitute frozen chopped spinach for fresh spinach in a 1:1 ratio.
- Make-ahead: Prepare the spinach and artichokes up to 2 days ahead. Store separately in the fridge. Assemble and cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dish becomes watery, cook it over medium heat until the excess water evaporates.
Want to level up this recipe?
Silicon Spatula — Prevents scratching pans and helps incorporate cream cheese evenly → Check price on Amazon
Creamy Spinach and Artichokes Recipe for Easy Dinner Sides
Ingredients
Main Ingredients
- 16 oz frozen spinach
- 14 oz canned artichoke hearts
- 8 oz cream cheese
- 1 cup grated Parmesan
- 4 cloves garlic
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- Nutmeg
Optional Toppings
- Fresh parsley for garnish
- Crispy bacon or pancetta
Instructions
- Prepare spinach: Thaw and squeeze excess water from frozen spinach.
- Sauté garlic: Cook minced garlic in butter until fragrant.
- Add spinach: Add spinach to the skillet and cook until wilted.
- Add artichokes: Stir in chopped artichoke hearts and cook for 2 minutes.
- Add cream cheese: Stir in cream cheese until melted and creamy.
- Add seasonings: Stir in salt, black pepper, red pepper flakes (if using), and nutmeg.
- Add Parmesan: Stir in grated Parmesan until melted and creamy.
- Serve: Transfer to a serving dish, garnish with fresh parsley, and serve immediately.
Notes
- Chef tip: For a lighter version, substitute Greek yogurt for half of the cream cheese.
- Best substitution: Substitute frozen chopped spinach for fresh spinach in a 1:1 ratio.
- Make-ahead: Prepare the spinach and artichokes up to 2 days ahead. Store separately in the fridge. Assemble and cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dish becomes watery, cook it over medium heat until the excess water evaporates.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through.
- Make ahead: Prepare the spinach and artichokes up to 2 days ahead. Store separately in the fridge. Assemble and cook just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 12g
- Fat: 22g
- Carbs: 15g
- Fiber: 3g
- Sugar: 2g
- Sodium: 650mg
- Cholesterol: 65mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Spinach and Artichokes Recipe for Easy Dinner Sides FAQs
Yes, prepare the spinach and artichokes up to 2 days ahead. Store separately in the fridge. Assemble and cook just before serving.
Overcooking the spinach releases too much water. Cook it separately and add it to the skillet just before serving.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe is best made on the stove or in the oven.
Greek yogurt can be used as a lighter substitute. For a dairy-free option, use cashew cream or coconut cream.
A Warm Final Note
I can’t wait for you to try Creamy Spinach and Artichokes Recipe for Easy Dinner Sides 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!
