Homemade Mozzarella & Cheddar Creamed Spinach

Who doesn’t love a good creamed spinach? Raise your hand… exactly, nobody. This version takes that classic comfort and kicks it up a notch with a more rustic approach, chunks of caramelized onion and garlic, and not one but two cheeses melted right in. It came out absolutely delicious, and honestly hehehe it’s become hard to go back to the plain version after this.

This is an amazing variation of a classic creamed spinach recipe, and adding both mozzarella and cheddar makes it that much more lush, rich, and indulgent. Since the cheddar cheese gives more flavour and color and the mozzarella cheese gives that stretchy texture. It works beautifully as a side dish alongside grilled meats, roast chicken, or just about anything, but it also pulls double duty as a spectacular warm dip for tortilla chips, pita chips, or sturdy crackers at a party and that bowl will be empty before you know it.

Ready in about 40 minutes and without any fuss, this is the kind of recipe that feels a bit special without making you work for it. Perfect for weeknights when you want something comforting, or for those moments when you need a crowd pleasing side that people will actually talk about. Let’s get to it!!!!

Homemade Mozzarella & Cheddar Creamed Spinach

Servings: 4
Time: 40mins
Difficulty: Normal
Rating: ★★★★★
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An amazing variation of a classic creamed spinach recipe, with two melted cheeses stirred right in to make it that much more lush and indulgent. Perfect as a side dish, but honestly just as good as a warm dip for chips or tortilla chips. Don't say I didn't warn you! ;D

Ingredients

Spinach – 400g (Frozen)
Onion – 1
Garlic – 2 Cloves
Butter – 1 Tablespoon
Flour – 1 Tablespoon
Cream – 150ml
Olive Oil – A Drizzle
Mozzarella Cheese – 100g (Grated)
Cheddar Cheese – 100g (Grated)
Pepper – A pinch
Salt – A pinch

Directions

In a large, deep frying pan, add a drizzle of olive oil, the chopped onion and garlic, and fry until the onion is tender.
Then add the spinach (I used frozen spinach because it’s more practical and frozen spinach has less water than fresh spinach), let it thaw and then cook for about 5 minutes.
Then add the butter and flour, mix well, cook for 1 minute, then add the cream and season with salt and pepper, cook a little longer to thicken, mixing well to make sure it doesn’t stick.

Finally, add the grated cheeses and mix, let them melt, taste and adjust the seasonings, and that’s it, bon appétit.

Notes & Tips: Another variation of this recipe is instead of mixing all together you can just at the end put the creamed spinach on a baking dish and sprinkle with the cheese on top and take it to the oven to grill the cheese on top!

Frozen spinach is genuinely the better call here. It’s more practical, more consistent, and as mentioned in the original recipe, it actually has less water than fresh, which helps you get a thicker, creamier result without ending up with a watery mess, however if what you have is fresh, than just cook it down until there is no more water before adding the butter and flour 🙂

Mozzarella brings the melt and stretch, cheddar brings the flavor punch. That said, feel free to mix things up, other cheeses like Gruyère, Monterey Jack, Buttery Flamengo, or even a Smoked Gouda would all work beautifully here.

This is an absolutely fantastic warm dip for tortilla chips, pita chips, or sturdy crackers. Just keep it warm in a small skillet or a little cast iron dish and watch it disappear.

This reheats well! Store covered in the fridge for up to 2 days and reheat gently on the stovetop over low heat, adding a splash of cream if it thickens too much.

A tiny pinch of ground nutmeg stirred in with the cream is a classic touch with creamed spinach, subtle but makes the whole thing taste a bit more sophisticated.

This recipe for Homemade Mozzarella & Cheddar Creamed Spinach was originally created on BakeAfter.com. Esta receita de Esparregado com Queijos foi publicada em português no Iguaria.com.