Description
This rich and creamy creamed spinach recipe combines vibrant fresh spinach with smooth cream cheese, fontina, and heavy cream for the ultimate indulgent side dish. Toasted panko breadcrumbs with a hint of lemon zest add a delightful crunchy topping, making it perfect for dinner parties or comforting weeknight meals.
Ingredients
Scale
Spinach Mixture
- 3 lbs fresh spinach, roughly chopped into 1 inch pieces
- 1/3 cup olive oil
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon balsamic vinegar
- 1 lemon, zested and juiced
- 8 ounces cream cheese, at room temperature
- 4 ounces grated fontina cheese (white cheddar also delish)
- 1/2 cup heavy cream
Toasted Breadcrumbs
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
- Salt and freshly cracked black pepper, to taste
Instructions
- Wilt the Spinach: Heat the olive oil in a very large pot or Dutch oven over medium heat. Add the spinach in batches, stirring each batch to wilt it before adding the next. Cover and cook on medium-low, stirring every few minutes until all the spinach is softened, about 10 minutes. Add the balsamic vinegar and stir to combine. If the spinach begins to brown, reduce heat to low and continue to cook gently.
- Toast the Breadcrumbs: While the spinach cooks, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs along with salt and freshly cracked black pepper. Stir and sauté the crumbs until they turn golden brown and fragrant, about 3 minutes. Stir in the lemon zest, then remove from heat and set aside.
- Create the Creamy Spinach: Lower the heat under the spinach to low. Add the cream cheese in small pieces, stirring continuously until fully melted and incorporated. Next, add the grated fontina cheese, lemon juice, and heavy cream. Stir and cook for about 1 minute until the fontina melts and the mixture is smooth and creamy.
- Serve: Transfer the creamy spinach to a serving bowl. Sprinkle the toasted lemon-infused panko breadcrumbs over the top for a satisfying crunch. Serve immediately for best texture and flavor.
Notes
- Imagine your favorite restaurant serving spinach dip as an appetizer—this recipe elevates that experience into a comforting, crowd-pleasing side dish.
- For a different cheese flavor, substitute white cheddar for the fontina.
- To reduce fat, substitute some or all of the heavy cream with a lighter dairy alternative like half-and-half or whole milk, though the texture will be less rich.
- This dish pairs beautifully with roasted meats or can be served as a vegetarian main with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 357 kcal
- Sugar: 3 g
- Sodium: 268 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 73 mg
