Mortons Steakhouse Creamed Spinach Recipe

I love how a simple side can lift a whole meal. My take on Morton’s Steakhouse creamed spinach highlights a silky cream sauce wrapped around tender spinach, giving a rich, restaurant-style flavor that pairs well with steak or roasted meats. The dish feels indulgent but stays straightforward to make with common ingredients and easy steps.

I will share a clear, step-by-step approach so you can recreate that creamy texture and balanced seasoning at home. I also point out helpful swaps, storage tips, and serving ideas so the recipe fits real-weeknight cooking or a special dinner.

Key Takeaways

• The dish blends tender greens with a smooth, savory cream sauce for a steakhouse-quality side.
• The recipe uses simple ingredients and easy techniques to make a rich, flavorful result.
• Practical serving, substitution, and storage tips help you use the recipe in many meals.

What I Mean by Morton’s Creamed Spinach

I describe Morton’s creamed spinach as tender cooked spinach folded into a rich, velvety cream sauce.
I note the sauce often uses garlic, onion, and a touch of nutmeg for mild warmth and depth.
I usually serve it alongside steak, though it pairs well with chicken, fish, or a hearty vegetarian main.
I present it as a classic steakhouse side: creamy, savory, and built to complement bold mains.

What It Tastes Like

I find the dish silky and rich, with a smooth, creamy sauce that carries mild savory spices. The spinach adds a fresh, slightly earthy bite and holds a gentle texture instead of turning mushy. Salt and cheese notes lift the flavor without overpowering the greens. It feels indulgent but simple, adding a touch of elegance to any main course.

Key flavors: creamy sauce, mild spices, salty-cheesy notes, fresh spinach texture

Ingredients

I gather these items to make a rich, steakhouse-style creamed spinach.

• Spinach: 1 pound fresh leaves or about 10–12 oz frozen, well drained.
• Unsalted butter: 3 tablespoons for the sauce and sautéing aromatics.
• Onion: 1 small, finely chopped.
• Garlic: 2 cloves, minced.
• All-purpose flour: 1–2 tablespoons to thicken the cream base.
• Half-and-half: 1 cup for a creamy but not too heavy sauce.
• Cream cheese: 3–4 ounces, softened, to add body and silkiness.
• Mozzarella: ½ cup shredded, for smooth, mild melting texture.
• Parmesan: ¼–½ cup grated, to boost savory, umami notes.
• Fresh nutmeg: A small pinch, freshly grated, for warm, subtle flavor.
• Kosher salt: To taste.
• Coarse black pepper: Freshly ground, to taste.

I recommend weighing or measuring cheeses and spinach for consistent results. Adjust salt and pepper at the end to balance the flavors.

Directions

Step 1: Prep the spinach

I rinse fresh spinach under cold water, strip the stems, and spin or pat it dry. For frozen spinach I thaw it fully and squeeze out as much liquid as I can before using.

Step 2: Cook onion and garlic

I melt butter in a large pot over medium-high heat. I add the chopped onion and minced garlic and cook about 3 minutes, until the onion softens.

Step 3: Build the cheese roux

I turn the heat to medium and stir in cream cheese, grated Parmesan, shredded mozzarella, a pinch of nutmeg, black pepper, and part of the salt. I sprinkle in the flour and stir constantly until the cheeses melt and the mixture thickens.

Step 4: Add the half‑and‑half

I pour in the half‑and‑half and add the rest of the salt, mixing until smooth. I raise the heat to medium-high and bring the sauce to a gentle simmer.

Step 5: Fold in the spinach

I lower the heat to medium-low and add the spinach, stirring to combine. I simmer 10–15 minutes until the greens are tender and most liquid has cooked off.

Step 6: Serve while hot

I transfer the creamed spinach to a warm dish and serve immediately alongside steak or any main.

Tips

I swap dairy for plant-based options like coconut or almond milk and vegan butter to make a dairy-free version.
To thicken the sauce, I whisk in a little cornstarch or flour dissolved in cold liquid before heating.
If I want heat, I add red pepper flakes or a pinch of cayenne and taste as I go.
I often stir in chopped fresh herbs — parsley or basil work well — for bright flavor.
For extra creaminess, I blend in a spoonful of sour cream or Greek yogurt.

Nutrition Facts I Share

• Serving size: about 1 cup
• Calories: ~370 kcal
• Fat: ~28 g (saturated ~13 g)
• Protein: ~10 g
• Carbs: ~10 g (fiber ~2 g, sugar ~3 g)
• Sodium: ~700 mg

I base these values on a typical steakhouse creamed spinach recipe and round to nearest estimates.

What to Serve with Morton’s Steakhouse Creamed Spinach?

I like to pair this rich, creamy spinach with proteins that balance its texture and flavor. A juicy steak remains a top choice, but roasted chicken brings a milder, savory contrast. Grilled salmon adds a bright, slightly smoky touch that cuts through the creaminess. I often serve it with meatloaf for a cozy, home-style meal. Baked white fish keeps the plate light while letting the spinach shine. Roasted pork tenderloin offers a lean, savory option that complements the dish without overpowering it.

• Steak — classic pairing
• Roasted chicken — mild, savory contrast
• Grilled salmon — smoky, light balance
• Meatloaf — comforting combination
• Baked fish — light and simple
• Pork tenderloin — lean and flavorful

How I Keep and Rewarm Morton’s Steakhouse Creamed Spinach

• Store in an airtight container in the fridge for up to three days.
• Reheat gently on low heat in a saucepan, stirring until evenly warmed.

What Other Swaps Can I Use in Morton’s Steakhouse Creamed Spinach?

I keep a few simple swaps in mind when a recipe asks for something I don’t have. For heavy cream, I use half-and-half or a splash of evaporated milk to keep the sauce rich. I replace butter with olive oil or a plant-based spread for a lighter or vegan option.

If I’m out of cheese, nutritional yeast or vegan cheese adds savory depth. I swap fresh garlic for garlic powder or garlic salt when I’m short on time. For onion, I reach for shallots or green onions. Nutmeg can be replaced with a pinch of mace or a whisper of allspice.

Morton’s steakhouse creamed spinach recipe

Tools I use

• Large pot for blanching or heating
• Fine mesh strainer or colander to drain spinach
• Heavy skillet or sauté pan for the sauce
• Wooden spoon or heatproof spatula for stirring
• Measuring cups and spoons
• Box grater for fresh Parmesan (optional)

What goes in it

• 4 lb fresh leaf spinach (or 1 lb frozen, well drained)
• 8 tbsp unsalted butter
• 2 medium yellow onions, finely minced
• 6 garlic cloves, minced
• 8 oz cream cheese, room temperature
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• 7 cups half-and-half
• 1/2 cup all-purpose flour
• 8 tsp kosher salt, divided
• 2 tsp coarsely ground black pepper
• 1 tsp freshly grated nutmeg

Step-by-step method

1. If using fresh spinach, rinse, trim stems, and blanch briefly in a large pot of boiling water until wilted. Drain in a strainer and squeeze out excess liquid. If using frozen, thaw and press out as much water as possible.
2. Melt butter in the skillet over medium-high heat. Add the minced onion and garlic and cook 2–4 minutes until softened and fragrant.
3. Lower heat to medium. Add the cream cheese, half the salt (about 4 tsp), nutmeg, pepper, mozzarella, flour, and Parmesan. Stir constantly until the cheeses melt and the mixture thickens.
4. Gradually whisk in the half-and-half until smooth. Bring the sauce to a gentle simmer over medium-high heat, then reduce to medium-low.
5. Fold the drained spinach into the sauce until evenly combined. Simmer 10–15 minutes, stirring occasionally, until the spinach is tender and the sauce has reduced and thickened.
6. Taste and adjust seasoning with the remaining salt if needed. Serve warm beside steak or your preferred main.

Tips and tweaks

• For a thicker sauce, whisk 1–2 tsp cornstarch with cold water and add during simmering.
• To lighten the dish, swap half the half-and-half for whole milk, but expect a looser texture.
• Add a pinch of red pepper flakes for heat or a handful of chopped parsley for brightness.
• For a dairy-free version, use plant-based cream cheese, dairy-free butter, and unsweetened oat or almond cream; texture and flavor will differ.

Estimated nutrition

• Serving size: about 1/16 of the recipe
• Calories per serving: ~231 kcal
• Main contributors: fat and dairy from butter, cheeses, and half-and-half

Let me know if you want a scaled version, a print-ready recipe card, or a version adapted for frozen spinach.

Frequently Asked Questions

Is Morton’s creamed spinach adaptable to a vegan version?

I can make it vegan by swapping dairy for plant-based options. Use vegan butter and a rich non-dairy milk (like canned coconut milk or full‑fat almond milk) and thicken with a little flour or a non-dairy cream alternative.

Could I serve this as a dip?

Yes. I serve it warm with toasted bread, crackers, or vegetable sticks. For easier dipping, I blend it slightly to a smoother texture.

Can I prepare this dish ahead of time?

I can make it up to three days in advance and keep it in the fridge. Reheat gently on the stove or in the oven, stirring to restore creaminess.

Is it possible to skip the cheese?

I can omit cheese without ruining the dish. To keep richness, I boost seasoning and add a little extra butter or a creamy non‑dairy substitute.

Closing Thoughts

I recommend making this rich creamed spinach when you want a simple, tasty side that feels special. I like how a few ingredients deliver deep flavor and smooth texture without extra fuss. Serve it with steak or roasted meat to lift the meal. Try it at home to enjoy a steakhouse-style dish without dining out. Add a light salad or roasted veg to balance the richness.

FAQs

• Q: What makes my creamed spinach taste like a steakhouse side? A: I use fresh leaf spinach, a rich dairy base (cream and cream cheese), and grated hard cheese like Parmesan. I brown a little butter with onion and garlic first, then add flour to thicken before stirring in the cream. These steps create a smooth, savory sauce that pairs well with steak.
• Q: Is this recipe safe for people with lactose intolerance? A: The classic version relies on dairy, so it can cause discomfort for people with lactose intolerance. I can make a lower-lactose version by using lactose-free milk and cream substitutes, or try a non-dairy cream alternative. Keep in mind the texture and flavor will change.
• Q: How can I keep the spinach from becoming watery? A: I remove excess water by wilting fresh spinach in batches and squeezing it in a clean towel, or I drain and press thawed frozen spinach well. Also, thickening the sauce properly with a roux (butter and flour) and simmering briefly helps keep the final dish creamy, not runny.
• Q: How long does the creamed spinach stay good in the fridge? A: I store leftover creamed spinach in an airtight container for up to 3–4 days. Reheat gently over low heat or in the oven to avoid separating the sauce. If it looks or smells off, I discard it.
• Q: Can I make this recipe ahead of time for a dinner party? A: Yes. I often make it a day ahead and cool it quickly, then refrigerate. Before serving, I reheat slowly on the stove and add a splash of cream or milk if it needs loosening. This saves time and keeps the texture stable.
• Q: How does this compare to simpler spinach sides? A: Compared to simply sautéed spinach, this version is richer and more filling because of the cream and cheeses. It takes a bit more time and uses more ingredients, but it delivers the classic steakhouse flavor and texture that plain spinach does not.
• Q: What maintenance tips keep the recipe consistent each time? A: I measure ingredients, cook the spinach in batches, and make the roux until it’s pale and slightly nutty before adding cream. I taste and adjust seasoning at the end. Using good-quality Parmesan and fresh spinach gives reliable results.

Final Thoughts

I recommend trying Morton’s-style creamed spinach at home because it delivers rich flavor with simple, safe ingredients. The dish blends tender spinach with a creamy sauce and mild cheeses, giving a steakhouse feel without complex steps or risky techniques.

• Effectiveness: The recipe pairs well with grilled or roasted meats and makes a reliable, crowd-pleasing side.
• Safety: Basic kitchen hygiene and proper cooking of dairy ensure the dish is safe to serve.
• Eco-friendliness: Using fresh, local spinach and minimal processed ingredients reduces waste and packaging.
• Suitability: This dish suits family dinners, special occasions, and anyone who enjoys a creamy vegetable side.

I suggest choosing quality spinach and pasteurized dairy for consistent results over time. Make it once, and you’ll see why it’s worth adding to your regular meal rotation.