Side Dishes
This Ruth's Chris Creamed Spinach copycat recipe delivers the same velvety, garlic-infused perfection you’d find on any upscale steakhouse menu. The secret lies in slow-cooking fresh spinach with butter, cream, and sharp garlic until it reaches that signature creamy consistency—no lumps, just luxurious texture.
I’ve recreated this dish exactly as served in restaurants, using precise techniques to achieve the same rich, garlicky flavor profile that makes it a standout side.
The foundation of this recipe is patience and proper technique. You’ll start by sautéing garlic in butter until fragrant, then adding fresh spinach and cooking it just until wilted before introducing heavy cream and cream cheese.
The key is simmering the mixture on low heat, stirring constantly, until it thickens into that velvety, restaurant-quality sauce. This method ensures the spinach stays tender while absorbing all the rich, garlicky flavors without turning mushy.
What you’ll end up with is a dish that’s creamy yet not overly heavy, with a subtle garlic aroma that lingers in every bite. The texture is smooth and velvety, with just enough bite from the spinach to balance the richness.
This is the kind of side dish that elevates any meal—whether paired with steak, chicken, or even served as a vegetarian main. The best part? It’s easier to make at home than you’d think, and the results are indistinguishable from the restaurant version.
Once mastered, this recipe becomes a versatile addition to your cooking repertoire. Serve it alongside grilled meats, use it as a filling for stuffed chicken or potatoes, or enjoy it as a standalone dish with crusty bread.
The leftovers reheat beautifully, making it perfect for meal prep or entertaining. Let’s get started on recreating this restaurant classic in your own kitchen.
Ingredients for ruth's chris creamed spinach copycat
Fresh spinach, rich cream, and sharp garlic—these are the stars of this velvety restaurant copycat.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Baby Spinach 🌿 | 10 oz | Tightly packed, stems removed |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled, thinly sliced |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Cream Cheese 🧀 | 8 oz | Room temperature, block form |
| Salt 🧂 | ½ tsp | Kosher or sea salt preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| White Wine 🍷 | ¼ cup | Dry, like Chardonnay |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| All-Purpose Flour 🌾 | 1 tsp | For thickening if needed |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The spinach is non-negotiable—baby spinach gives the most tender texture, no stems to deal with. Whole Foods or local farmers markets have the freshest, but any grocery store bagged spinach works. I always check for bright green leaves—no yellowing or wilted spots. For the garlic, Costco's bulk cloves are my go-to; they stay fresh longer. The cream cheese and heavy cream should be full-fat versions—this isn't the place to cut corners. If you're using a block of cream cheese, let it sit at room temperature for 15-20 minutes before mixing so it blends smoothly.
No white wine? Chicken or vegetable broth with a splash of lemon juice works in a pinch—just add an extra pinch of salt. Fresh garlic is ideal, but if you're short on time, garlic powder at half the amount gets you close. The flour is just for thickening if needed—trust me, you'll only need it if you're making this ahead. For the parsley, fresh is best, but dried parsley at one-third the amount works if you're in a bind. The butter? European-style unsalted butter like Plugrá or Land O'Lakes has the best flavor, but any good-quality butter will do. And don't skip the lemon juice—it brightens up the whole dish.
This reheats beautifully—just warm it gently on the stove with a splash of milk or cream. Keeps for 4-5 days in the fridge, but honestly, it disappears faster than that. For make-ahead meals, portion it into ramekins or small containers—perfect for lunches or appetizers. The leftovers actually taste better the next day as all the flavors meld together. If you're serving this at a dinner party, make it 2-3 hours ahead so it has time to develop that restaurant-quality depth.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear by this for nights when I’m too tired to fuss—just wilt the spinach in butter, toss in garlic, and let the cream cheese and heavy cream do the heavy lifting. The spinach wilts in minutes, not hours, and the whole thing comes together while you’re waiting for your steak or chicken to cook.
- Creamy-Garlic Magic: That perfect balance of sharp garlic, velvety cream cheese, and rich butter? It’s ridiculously good—like a hug in a skillet. The heavy cream keeps it luscious without being heavy, and the baby spinach stays tender, not soggy. Honestly, I’ve made it for guests who swore they hated creamed spinach, and they devoured seconds.
- Leftovers That Shine: Between us, this tastes even better the next day—yes, really. The flavors meld overnight, and it reheats like a dream (just a quick warm on the stove with a splash of milk). I keep a container in the fridge for lazy lunches or to toss over eggs when I’m in a rush. No sad, wilted greens here.
- Budget Luxury: Fresh baby spinach and butter might sound fancy, but this is secretly my go-to for feeding a crowd without breaking the bank. A block of cream cheese and a can of heavy cream stretch far, and the garlic adds depth without costing extra. It’s the kind of dish that makes you feel like you’re eating at a restaurant, not just scraping together dinner.
Step-by-step instructions for ruth's chris creamed spinach copycat recipe
Here's how to recreate that signature velvety, garlicky spinach dish at home.
Sauté the Garlic in Butter Until Fragrant
Melt the 0.5 cup unsalted butter in a large skillet over medium heat. Once the butter has completely melted and starts to foam, add the 6 cloves sliced garlic cloves. Cook them for 1-2 minutes until they become golden brown and release their sweet, aromatic scent.
This is where the magic begins. The butter should be bubbling gently but not browned—if it starts to darken, reduce the heat slightly. You'll know it's ready when the garlic smells intensely fragrant and the edges begin to turn just slightly golden. Remove the skillet from heat temporarily to prevent burning while you prepare the next ingredients.
Wilt the Spinach and Add Cream Cheese
Add the 10 oz fresh baby spinach to the skillet in batches, stirring constantly until it wilts completely. This should take about 2-3 minutes. Once the spinach has shrunk down and turned vibrant green, reduce the heat to low and add the 8 oz cream cheese in small pieces.
Let the cream cheese melt slowly into the spinach, stirring gently to create a smooth, creamy mixture. If you notice any lumps forming, keep stirring until everything is fully incorporated. This step is crucial for achieving that signature velvety texture that makes this dish so special.
Build the Creamy Sauce with Wine and Heavy Cream
Return the skillet to medium heat and pour in the 0.25 cup white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until the wine has mostly evaporated. Then, gradually whisk in the 1 cup heavy cream to prevent any curdling.
Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly. This is where the sauce comes together—you're looking for a consistency that coats the back of a spoon but still flows smoothly. If the sauce starts to thicken too quickly, you can whisk in a splash of water or milk to loosen it.
Season and Finish with Lemon Juice
Remove the skillet from heat and stir in the 0.5 tsp salt, 0.25 tsp ground black pepper, and 1 tbsp lemon juice. The lemon juice brightens up the flavors and balances the richness of the cream cheese. Taste the mixture and adjust the seasoning if needed—this is your chance to fine-tune the flavors to your liking.
For that final touch, sprinkle the 2 tbsp chopped fresh parsley over the top. The parsley not only adds a pop of color but also brings a fresh, herbal note that complements the creamy, garlicky spinach. The dish should be velvety, rich, and perfectly seasoned—just like the restaurant version.
Serve Warm and Enjoy
Transfer the creamed spinach to a serving dish and let it sit for a few minutes to thicken slightly more. This dish is best served warm, so if you're preparing it ahead of time, keep it gently heated on low heat. The creamy texture will only improve as it sits, allowing all the flavors to meld together beautifully.
Serve immediately with your favorite protein or bread. The creamed spinach pairs perfectly with steak, chicken, or even as a standalone side dish. The velvety texture and rich garlic flavor make it a standout in any meal—just like the restaurant classic you love.
Pro Tips For Making Ruth'S Chris Creamed Spinach Copycat
- Wilt Spinach Fast: Use a wide, shallow pan—no crowding—and stir constantly on medium-high heat until the spinach just collapses. I learned this the hard way: overpacked pans steam instead of wilt, and you end up with soggy leaves instead of crisp edges.
- Mince Garlic Fine: No food processor? Use a chef’s knife and smash the cloves flat first, then chop them into tiny granules. This ensures even distribution and prevents any bitter garlic chunks lurking in your creamy sauce—trust me, you’ll taste them.
- Temper the Cream: Warm the heavy cream and cream cheese together over low heat until just melted, then remove from heat before mixing with the spinach. Adding cold dairy to hot spinach causes curdling, and nobody wants lumpy creamed spinach—especially not when you’re this close to perfection.
- Salt in Layers: Season the butter generously before melting, then add a pinch of salt to the wilted spinach, and finish with another sprinkle when the cream mixture comes together. This balances the flavors without overpowering the delicate cream cheese tang. (Yes, even if you’re impatient like me.)
Flavor customization for these flavors
Garlic Intensity
Adjust the garlic to taste—start with 6 cloves for classic flavor, but if you love garlic, add 2-4 extra cloves for a bolder punch. For milder flavor, reduce to 4 cloves or substitute 1 tsp garlic powder (though fresh garlic is always better).
I often toast extra garlic cloves in the butter for a deeper, nuttier flavor—just remove them before adding spinach. 🧄
Cream Cheese Variations
Swap regular cream cheese for whipped cream cheese (like Philadelphia Light & Fluffy) to make the dish lighter, or use goat cheese (4 oz) for a tangier twist. For extra richness, add 2 oz mascarpone cheese along with the cream cheese.
If you're watching calories, reduce the cream cheese to 6 oz and add ½ cup Greek yogurt for creaminess without heaviness.
Wine Substitutes
No wine? Use ½ cup chicken broth + 1 tsp lemon juice for depth, or ¼ cup heavy cream + 1 tsp white wine vinegar for acidity. For a non-alcoholic version, try ¼ cup apple cider—it adds a subtle sweetness that balances the garlic.
I’ve also used ½ cup coconut milk for a dairy-free adaptation, though the texture will be slightly lighter. 🍷
Herb Swaps
Fresh parsley is classic, but try chopped chives (2 tbsp) for a milder onion note or thyme leaves (1 tsp) for an earthy depth. For a Mediterranean twist, add 1 tbsp chopped basil at the end—it pairs surprisingly well with the garlic.
If you’re feeling bold, a pinch of smoked paprika (⅛ tsp) adds warmth without overpowering.
Spice Level Boost
Add ¼ tsp red pepper flakes for heat, or a pinch of cayenne pepper for a smoother kick. For a smoky depth, stir in ½ tsp smoked salt (like Morton’s) during the final seasoning.
I like to finish with a drizzle of hot honey (1 tsp) for a sweet-spicy contrast that cuts through the richness. 🌶️
Dairy-Free Adaptation
Replace butter with ½ cup olive oil or vegan butter, heavy cream with 1 cup full-fat coconut milk, and cream cheese with 8 oz silken tofu blended with 1 tbsp lemon juice.
The texture will be lighter but still creamy. For extra richness, add 2 tbsp nutritional yeast—it adds a cheesy flavor without dairy. This version works beautifully as a vegan side dish!
Nutrition facts
Frequently asked questions
Can I use frozen spinach instead of fresh?
Frozen spinach works in a pinch, but fresh baby spinach is ideal for that signature tender texture. If using frozen, thaw and drain it thoroughly first, then squeeze out all excess water with a clean towel. This prevents a watery dish. Expect slightly more cooked-down volume with frozen spinach since it's already pre-wilted.
Why does my creamed spinach turn out grainy?
Graininess usually happens when cream cheese doesn't melt completely or when stirring isn't consistent. Always use room-temperature cream cheese and stir constantly on low heat. For extra smoothness, blend the finished mixture briefly with an immersion blender (strain if you prefer no chunks). The key is patience—let the cream cheese melt slowly into the spinach.
How do I make this dish ahead of time?
This creamed spinach reheats beautifully! Prepare it up to 2 days ahead and store in an airtight container in the fridge. To reheat, warm gently on the stove with a splash of milk or cream (about 2 tablespoons) to restore creaminess. For make-ahead meals, portion into ramekins—perfect for lunches or appetizers at gatherings.
Can I make this recipe without wine?
The wine adds depth but isn't essential. Substitute with equal parts chicken broth plus 1 teaspoon lemon juice, or use apple cider for a subtle sweetness. For a non-alcoholic version, white wine vinegar (1 teaspoon) works well too. The dish will still be rich and flavorful—just slightly different in character.
What's the best way to serve this creamed spinach?
This velvety side pairs perfectly with steak, chicken, or even as a vegetarian main. For presentation, transfer to a serving dish and garnish with extra parsley or a drizzle of melted butter. It also makes an elegant appetizer when served in small portions with crusty bread. The creamy texture stands up well to hearty proteins while complementing lighter dishes too.