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