I am sure it had another name – something catchy and descriptive. Spinach Parmesan Dip is something I’ve heard muttered by newcomers to the family table. If you’re in the inner circle though, you know it as Yak.
The name came from my Dad who – to put it lightly – is less than wild about vegetables. Many years ago when my mom first made it, he saw it sitting on a table of appetizers and said “What is this? Yak?” So the name stuck, and while he still hasn’t touched the stuff, the rest of us love it.
It’s a dip, perfect for pita chips, veggies, bread, or a finger or spoon. It is creamy, it is delightfully spinach-y. It is warm and cheesy! It is over the top. Need I continue?
It reminds me of home, of friends, of family. It reminds me of holidays spent with loved ones and neighbors, it reminds me of my mom, of why I love to cook. It is that one dish that can gather people in an instant. When my mom pulls it out of the oven the crowd begins to circle (minus my dad of course. He’s lurking somewhere in the background shaking his head.)
It is simple but it is special. I hope you’ll make some and surround yourself with the people you love.
Turns out this dip is…on the rich side… to put it lightly. I’ve been eating it for 26 years, can’t stop me now!
Get your ingredients out (full list below, of course.)
Heat a tablespoonish of butter in a sauté pan. Add your onions and cook over low heat until they start to become translucent, about 5 – 7 minutes. Add your garlic and cook for another 1 – 2 minutes. Turn off the heat.
Put spinach, mayo, cream cheese, shredded parmesan, sautéed onions and garlic, salt and pepper in a bowl.
Pour into a buttered baking dish of your choice. My mom likes this one and I like my mom.
Top with freshly grated parm and a sprinkling of paprika. Place in a 350° F oven and bake for 25 minutes until bubbly.
Serve immediately and get your share quickly. If your house is like mine, full of Yak poachers, it’ll be gone in an instant. Better make two.
10 oz frozen spinach, thawed and squeezed to remove extra liquid
1 cup of mayonnaise
4 oz cream cheese
1 tablespoon of buttered
1/4 cup of chopped onion
1 teaspoon of minced garlic
1 cup shredded parmesan cheese
salt and pepper
extra parmesan for topping
paprika for garnish
dippin’ stuff for dippin’
Preheat your oven to 350° F.
Heat the olive oil in a sauté pan over low heat. Add chopped onions and cook for 5 – 7 minutes until the onions start to become translucent. Stir occasionally. Add garlic and cook for another minute or 2. Remove from heat.
Put spinach, mayonnaise, cream cheese, shredded parmesan, sautéed garlic and onion, salt, and pepper into a bowl. Mix until completely combined.
Pour into a buttered oven proof dish.
Top with freshly grated parmesan (as much as you want) and a sprinkle of paprika.
Bake for 25 minutes until bubbly and slightly browned on top.