Dickies BBQ Creamed Spinach Recipe: Smoky Side Dish Perfection

This creamed spinach brings a smoky depth that elevates any BBQ spread. I developed this recipe to complement pit-smoked meats with a rich, velvety side.

The secret is balancing the creaminess with just enough smokiness to stand up to bold main dishes. It delivers perfect texture and flavor every time.

Ingredients for Dickies Bbq Creamed Spinach

Rich, smoky, and velvety—this dish transforms a BBQ spread with minimal effort.

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The cream base is non-negotiable for that Dickies-style richness. Heavy cream from Organic Valley delivers the best texture, while Philadelphia cream cheese ensures stability. Liquid smoke brands vary wildly—Wright’s Original is the gold standard for authentic pit flavor. For the spinach, pre-washed baby leaves save time without sacrificing quality. Freshly grated nutmeg (the whole seed, not pre-ground) makes a surprising difference in depth.

Need to lighten it? Whole milk at a 1:1 ratio works for the cream, though texture suffers slightly. No liquid smoke? Chipotle powder in a pinch adds smokiness but adjust to taste—start with ¼ tsp. For a dairy-free version, coconut cream and vegan cream cheese mimic the richness, but the flavor profile shifts. Skip pre-shredded Parmesan—it contains anti-caking agents that affect melt.

This keeps 3-4 days refrigerated in an airtight container. Reheat gently on the stove with a splash of milk to restore creaminess. Freezing isn’t recommended—the spinach separates and texture degrades. Best made fresh, but leftovers still beat canned creamed spinach by a mile.

Step-by-Step Instructions for Creamed Spinach

Master this technique and you’ll achieve a rich, smoky side dish with velvety texture every time.

Step 1: Sauté Aromatics for Depth of Flavor

Melt the 2 tbsp Unsalted Butter in a large skillet over medium heat. Add the 0.5 whole Yellow Onion, finely diced, and cook for 4-5 minutes until translucent and just beginning to caramelize around the edges.

Stir in the 3 cloves Garlic Cloves, minced, and cook for 30 seconds until fragrant. Watch closely—garlic burns easily. Add the 1 tbsp All-Purpose Flour and whisk constantly for 1 minute to form a light roux. This thickens the sauce and removes any raw flour taste.

Step 2: Build the Creamy Base

Gradually pour in the 1.5 cups Heavy Cream while whisking to prevent lumps. Bring the mixture to a gentle simmer, then reduce heat to medium-low. The cream will begin to thicken as it heats.

Add the 4 oz Cream Cheese, softened, in small pieces, stirring until fully melted and smooth. Incorporate the 0.5 tsp Liquid Smoke, 0.5 tsp Smoked Paprika, 0.75 tsp Kosher Salt, 0.25 tsp Ground Black Pepper, and 0.125 tsp Nutmeg. Stir well to distribute the spices evenly.

Step 3: Wilt and Combine the Spinach

Working in batches if necessary, add the 16 oz Fresh Spinach to the skillet. Stir constantly until the spinach wilts and reduces by half, about 3-4 minutes. The leaves should turn a vibrant dark green and release their moisture.

Once the spinach is fully wilted, stir in the 0.5 cup Parmesan Cheese. Continue cooking for 2-3 minutes until the sauce reaches your desired consistency—it should coat the back of a spoon but still be pourable.

Step 4: Adjust and Serve

Taste and adjust seasoning if needed, though the measured spices should provide perfect balance. The spinach should be tender but still bright in color, and the sauce should have a subtle smokiness with no raw flour taste.

Transfer to a serving dish immediately. The dish holds heat well, but for best texture, serve within 15 minutes of cooking. The final result should be creamy with visible flecks of spinach and a faint sheen from the cheese.

Serving Suggestions for This Dish

Plating for Elegance

Transfer to a warmed, shallow serving bowl to showcase the creamy texture. I use a white ceramic dish from my coastal rides to let the vibrant green pop. Garnish with an extra sprinkle of Parmesan Cheese and a pinch of smoked paprika for color. 💛

BBQ Spread Pairing

This dish shines next to smoky meats like pulled pork or brisket. I love serving it with cornbread to soak up the sauce. At local BBQ competitions, this combo always disappears first.

Temperature Note

Serve warm, not piping hot—the flavors meld best at 140-150°F. If it’s cooled, reheat gently with a splash of milk to restore creaminess. The smokiness pairs perfectly with hickory-smoked proteins.

Family-Style Service

For casual gatherings, keep it in the skillet and let guests serve themselves. The residual heat keeps it at the ideal temperature for 20-30 minutes. I always double the batch for leftovers.

Garnish Options

Fresh chopped chives or parsley add a bright contrast to the rich dish. A drizzle of chili oil enhances the smoky notes. At my family backyard cookouts, we sometimes add crumbled bacon for extra texture.