This Lawry's Creamed Spinach copycat recipe combines tender frozen spinach with a creamy, flavorful sauce made from slices of bacon, garlic, and parmesan. Perfectly seasoned and easy to make, it's a popular side dish and a crowd-pleasing addition to any meal.
When it comes to classic dishes that can pair with hearty main courses, few can compare to the flavors of this rich and velvety creamed spinach recipe. Lawry's Creamed Spinach transforms plain frozen spinach into a delicious dish that is full of flavor and texture. Whether you're preparing a holiday feast (hint hint, serve it as a side of this delicious venison tenderloin) or a casual family dinner, this perfect side dish enhances any meal by turning simple ingredients into a family favorite.
Besides its flavor, one of the best parts of this dish is its simplicity. Even beginner cooks can get the best results with just a few common ingredients and easy-to-follow steps. With its perfectly seasoned spinach and decadent sauce, Lawry's Creamed Spinach is a timeless classic that is sure to impress.
Since you are here and love delicious copycat veggie dishes, check out this Longhorn Steakhouse Broccoli Recipe, this Outback Brussels Sprouts Recipe, or this Texas Roadhouse Sautéed Mushrooms Recipe.
Ingredients for this Lawry's Creamed Spinach copycat recipe
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Frozen Chopped Spinach: is preferred when making this recipe. This is because fresh spinach will shrink significantly when cooked, and frozen spinach is pre-blanched and still has a vibrant green color and tender texture.
- Bacon: adds a smoky and savory flavor to the dish that differs from some creamed spinach recipes. The rendered bacon fat infuses the base with a delicious flavor while the crispy bacon mixture adds a great crunch.
- Onion: adds an aromatic flavor to the base of the dish. When sautéed in butter and bacon drippings, the onions become sweet and tender, adding to the overall flavor of the sauce without overpowering it.
- Garlic Cloves: elevate the flavor of the sauce and gives it an earthy and pungent richness that pairs well with the other flavors.
- Butter: is needed for creating the roux. Its creamy, rich flavor compliments the spinach and adds to the velvety texture of the dish.
- All-Purpose Flour: is a thickening agent that gives the sauce its consistency. Cooking the flour in the fat removes any of the raw flavor, making sure you get a smooth and cohesive sauce that perfectly coats the spinach.
- Half and Half: is the perfect balance between richness and lightness. Warming it before adding it to the roux prevents clumping, creating a smooth and creamy finish.
- Parmesan Cheese: adds a salty and nutty flavor which enhances the sauce. It also melts into the sauce contributing to its creamy texture and creating a subtle umami flavor.
- Nutmeg: adds a warm and slightly sweet flavor that complements the spinach and the cream. It brings a brightness to the sauce without being too noticeable.
- Cayenne Pepper: adds a hint of heat which helps balance the richness of the dish. Even a small amount can improve the flavor.
- Black Pepper: adds a gentle kick of spice and helps round out the overall taste of the recipe.
- Salt: helps enhance all of the flavors in the dish.
How to make this Lawry's Creamed Spinach copycat recipe
Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.
- Cook bacon in a large pot then remove the bacon and set aside. Drain the oil and leave only about 1-2 tablespoons of bacon drippings in the pot.
- Add in the unsalted butter and allow it to melt before adding the chopped onion and cook until softened (about 3–4 minutes). Add the garlic and cook for an additional minute. Mix the bacon back in.
- Sprinkle the flour over the onion and garlic mixture and stir to combine, creating a roux. Cook the roux for about 2 minutes to remove the raw flour taste.
- Gradually whisk in the warm half-and-half, stirring continuously until smooth and thickened. Mix in the spinach until it's coated in the cream. Allow the spinach mixture to warm up thoroughly.
- Add in the spices, and parmesan cheese, and continue to stir until the cheese melts into the sauce. Taste and adjust the salt amounts.
- Transfer the creamed spinach to a serving dish, and sprinkle with a bit of extra parmesan if desired fo that
lawry’s original vibe!
Frequently Asked Questions - FAQ
Can I use fresh spinach instead of frozen spinach?
You can but it will require more preparation. You will need to blanch your fresh spinach in boiling water for about 30 seconds, then transfer it to an ice bath to stop the cooking process. Once it is cooled, squeeze out as much liquid as possible to keep your recipe from getting runny. Keep in mind that fresh spinach will significantly decrease in size when cooked, so you will need a large quantity to match the amount of frozen spinach.
Can I make this Lawry's creamed spinach copycat recipe ahead of time?
Sure, you can definitely prepare your creamed spinach a day in advance. Store it in a tight container in the fridge. When reheating, use low heat and stir frequently to prevent the sauce from separating. Adding a splash of additional milk or half and half can help restore its creamy consistency.
Frequently Asked Questions - FAQ
Can I use fresh spinach instead of frozen spinach?
You can but it will require more preparation. You will need to blanch your fresh spinach in boiling water for about 30 seconds, then transfer it to an ice bath to stop the cooking process. Once it is cooled, squeeze out as much liquid as possible to keep your recipe from getting runny. Keep in mind that fresh spinach will significantly decrease in size when cooked, so you will need a large quantity to match the amount of frozen spinach.
Can I make this Lawry's creamed spinach copycat recipe ahead of time?
Sure, you can definitely prepare your creamed spinach a day in advance. Store it in a tight container in the fridge. When reheating, use low heat and stir frequently to prevent the sauce from separating. Adding a splash of additional milk or half and half can help restore its creamy consistency.
Can I use milk instead of half and half?
Yes, whole milk can be used as a substitute for half and half but the sauce may be slightly less rich. To mimic the creaminess of half and half, you can mix equal parts of whole milk and heavy cream.
What main dishes pair well with this Lawry's creamed spinach copycat recipe?
Creamed spinach pairs well with roasted meats, such as prime rib, grilled steak or roasted or blackened chicken. It is also good with fish dishes like baked salmon or pan-seared cod. For a vegetarian meal, serve it alongside roasted potatoes and stuffed mushrooms.
Can I freeze leftover creamed spinach?
While it's possible to freeze creamed spinach, the texture may change slightly when reheating due to the cream sauce. If you choose to freeze it, transfer the cooled dish to an airtight container and store it for up to two months. Reheat it gently on the stovetop, stirring frequently, and add a splash of milk or cream to restore its consistency.
The Best Lawry’s Creamed Spinach Copycat Recipe
Lawry’s Creamed Spinach Copycat Recipe
Ingredients
- 10 oz frozen chopped spinach Thaw and squeeze out the liquids from it.
- 4 slices bacon chopped
- 1/2 small onion finely chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup half-and-half or whole milk for a slightly lighter version, make sure it's warm so make mixing this with the roux easier.
- 1/2 cup grated Parmesan cheese
- 1/8 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 1/2 tsp black pepper
- salt to taste
Instructions
- Cook the bacon in a large pot then remove the bacon and set aside. Leave about 1-2 tablespoons of bacon drippings in the pot.
- Add in the butter and allow it to melt before adding the chopped onion and cook until softened (about 3–4 minutes). Add the garlic and cook for an additional minute. Mix the bacon back in.
- Sprinkle the flour over the onion and garlic mixture and stir to combine, creating a roux. Cook the roux for about 2 minutes to remove the raw flour taste.
- Gradually whisk in the warm half-and-half, stirring continuously until smooth and thickened. Mix in the spinach until it's coated in the cream. Allow the spinach to warm up thoroughly.
- Add in the nutmeg, cayenne pepper, black pepper, the Parmesan cheese and continue to stir until the cheese melts into the sauce. Taste and adjust the salt amounts.
- Transfer the creamed spinach to a serving dish, and sprinkle with a bit of extra Parmesan if desired.
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