Spinach Saffron Dip

Go green with this creamy appetizer
59 Ratings
100% would make again
Saffron Cream Cheese Dip
Photo: Dave Katz/Tasting Table

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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