Spinach Saffron Dip



  • ¼ teaspoon saffron threads
  • 2 garlic cloves, minced
  • One 10-ounce package frozen spinach—finely chopped, thawed and squeezed dry
  • 16 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1½ cups (about 2 ounces) finely grated Parmesan using a microplane
  • 1 tablespoon finely chopped basil
  • 1 teaspoon finely chopped dill, plus more for garnish
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried marjoram
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • Salt, to taste
  • Assorted vegetables (such as carrots, snap peas, radishes and endive), for serving


1. In a small bowl, pour 2 teaspoons of hot water over the saffron threads. Steep until the water has turned a deep and unmistakable orange, about 15 minutes.

2. In a large mixing bowl, combine all of the remaining ingredients along with the saffron. Season with salt and stir using a rubber spatula until well combined. For a creamier consistency, transfer the dip to a food processor and pulse until smooth.

3. Garnish the dip with more dill and serve with assorted vegetables.


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