French Creamed Spinach with Sour Cream

Cooking Spinach with Sour Cream: French Creamed Spinach Recipe

French Creamed Spinach with Sour Cream

My frozen spinach recipe for French spinach dip is one of the most delicious creamed spinach with sour cream you’ve ever cooked at home. View the recipe and video below!

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Creamed Spinach with Sour Cream

French-style Spinach Dip with Sour Cream

Creamed spinach with sour cream or spinach dip is a delightful side dish that combines the earthy richness of spinach with the creamy indulgence of sour cream. This dish features chopped frozen spinach, garlic, butter, and, of course, sour cream, resulting in a velvety and flavorful accompaniment to your meal. The frozen spinach is cooked to perfection, enhanced with the subtle kick of garlic, and brought together with the luscious richness of butter and sour cream. Whether served alongside a hearty main course or as a standalone side, this creamed spinach recipe is a savory delight that adds a touch of elegance to any dining experience.
Prep Time 0 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine French
Servings 6 servings


  • 14/400 (oz/g) chopped frozen spinach (you can replace it with 600 gr/20 oz of fresh baby spinach leaves, which you have to blanche and chop previously)
  • some salt to taste
  • ½ tsp garlic powder or 1-2 garlic cloves, grated or minced
  • 3.5/100 (oz/g) butter
  • 3 tbsp sour cream (with at least 12% fat)


  • place about 200 ml/7 fl oz of water in a saucepan and wait to start bubbling over a very high temperature, then place the frozen spinach inside.
  • wait to thaw the frozen spinach.
  • add some salt and garlic according to your taste.
  • add the butter and simmer the ingredients for a couple of minutes to dissolve while stirring continuously.
  • reduce temperature to a minimum, add the sour cream gradually to avoid curdling, mix the ingredients and wait just until the creamed spinach starts slightly bubbling, then turn the stove off.
  • serve the spinach dip as a side or as a main dish along with sunny-side-up eggs, for instance


Cooking Tips for the Best Results:

  1. Cook Frozen Spinach Properly: When using frozen spinach, you can cook it directly from frozen in the pan. Simply break it apart in the pan and cook it, stirring occasionally, until it’s thawed and heated through. This saves you the extra step of thawing and draining frozen spinach separately. However, make sure to control the moisture content during cooking to avoid ending up with a watery dish.
  2. Use Fresh Garlic: Opt for fresh garlic over garlic powder or granulated garlic. Mince or finely chop fresh garlic to infuse the dish with a robust, aromatic flavor. Sauté the garlic in butter until it’s fragrant and just beginning to brown for the best results.
  3. Low and Slow Cooking: Cook the creamed spinach over low heat to avoid curdling the sour cream. High temperatures can cause the sour cream to separate and become grainy. Gently heat the mixture, stirring frequently, until it’s smooth and well combined.
  4. Gradually Add Sour Cream: When incorporating the sour cream, add it gradually and stir continuously. This prevents the sour cream from clumping or separating when it comes into contact with the warm spinach mixture. Gradual mixing ensures a creamy, consistent texture.
  5. Season to Taste: Don’t forget to season your creamed spinach properly. Taste the dish as you go along and adjust the seasoning with salt and pepper to suit your preference. Remember that the spinach can handle a fair amount of seasoning, so don’t be afraid to add flavor.

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FAQs about the Creamed Spinach Recipe with Sour Cream

Can I use fresh spinach instead of frozen for this recipe?

Yes, you can use fresh spinach. Simply wash and chop the fresh spinach and blanch it for a few minutes before using it in the recipe. Make sure to drain any excess moisture after blanching.

Is it necessary to use sour cream, or can I substitute it with another ingredient?

Sour cream adds a tangy richness to the dish, but if you prefer, you can substitute it with plain Greek yogurt for a similar creamy texture and a slightly different flavor.

Can I prepare creamed spinach in advance?

Yes, you can prepare creamed spinach in advance. After cooking, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave when you’re ready to serve.

How can I adjust the level of garlic flavor in this dish?

The amount of garlic in the recipe can be adjusted to suit your preference. If you enjoy a stronger garlic flavor, you can add an extra clove or two. Conversely, if you prefer a milder taste, reduce the amount of garlic used.

Can I make this dish without butter for a lower-fat version?

Yes, you can substitute butter with olive oil or a plant-based margarine for a dairy-free or lower-fat version of creamed spinach. The flavor may be slightly different, but it will still be delicious.

➡️ Spinach is one of the healthiest vegetables that we can use for cooking tasty food. I know that not everyone would agree with the phrase “tasty spinach”, but I think that the reluctance of some is the result of not eating a spinach recipe that would make them lick their lips with pleasure. Enjoy cooking creamed spinach with sour cream from scratch! For additional info, read more about spinach here.

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