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.
Spinach Saffron Dip
Recipe adapted from Antoni Porowski
Yield: About 3 cups
Prep Time: 25 minutes
Cook Time: N/A
Total Time: 25 minutes
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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