Spinach Saffron Dip

Go green with this creamy appetizer

It's easiest to finely chop the frozen spinach for this recipe when it's semifrozen. Allow it to thaw at room temperature in the microwave before squeezing out as much liquid as possible.

Recipe adapted from Antoni Porowski

Spinach Saffron Dip
4.8 from 59 ratings
Add Anthoni Porowski's spinach saffron dip recipe to your summer menu.
Prep Time
25
minutes
Cook Time
0
minutes
Servings
3
cups
Total time: 25 minutes
Ingredients
  • 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
Directions
  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.
Nutrition
Calories per Serving 349
Total Fat 32.4 g
Saturated Fat 18.6 g
Trans Fat 0.2 g
Cholesterol 99.8 mg
Total Carbohydrates 7.1 g
Dietary Fiber 1.5 g
Total Sugars 2.9 g
Sodium 447.8 mg
Protein 9.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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