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In a large skillet or saucepan, melt the butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and cook for another 30 seconds.
Sprinkle in the flour and stir it into the butter and onions, cooking for about 1 minute to remove the raw flour taste.
Slowly pour in the milk and heavy cream while stirring continuously. Let the mixture come to a gentle simmer and begin to thicken.
Add the cream cheese and stir until fully melted and smooth.
Add the spinach and mix well. If using fresh spinach, let it wilt down completely. If using frozen, make sure it’s well-drained so the sauce stays creamy.
Season with salt, pepper, nutmeg, and onion powder. Let everything simmer together for a few minutes until thick, smooth, and creamy.