Recipes with saffron, Part II

Recipe 1: Saffron Yogurt Dip with Garlic & Lemon
Recipe 2: Saffron Aioli Dip
Recipe 3: Oriental Saffron Cream Cheese Dip....

Summertime is barbecue time – and what goes better with juicy grilled food and fresh vegetables than an aromatic dip?
With our saffron threads, you not only give your dips a distinctive golden color, but also a fine, warm spice that will delight your guests.

1. Saffron yogurt dip with garlic & lemon

Fresh, light and spicy – ​​perfect with lamb, chicken or vegetable skewers.

📝 Ingredients (for approx. 4 servings):

• 200g Greek yogurt (10% fat for extra creaminess)
• 1 small clove of garlic, finely grated (I also like to use 2-3 cloves of garlic at this point...)
• 1 tbsp lemon juice (I like to use a little less here)
• 1–2 tablespoons olive oil
• 1 generous pinch of saffron threads (approximately 10 pieces)
• 2 tablespoons warm water
• Salt and pepper to taste

🔧 Preparation:

1. Steep saffron threads in warm water for 10 minutes.
2. Mix yogurt with garlic, lemon juice and olive oil.
3. Stir in the saffron water along with the threads.
4. Season with salt and pepper and chill for at least 30 minutes.

2. Saffron Aioli

Creamy, aromatic and slightly spicy – ​​a dream with shrimp, fish or grilled bread.

📝 Ingredients (for approx. 200 ml):

• 1 egg yolk (at room temperature)
• 1 tsp Dijon mustard
• 1–2 cloves of garlic (depending on taste)
• 150 ml neutral oil (e.g. sunflower oil or mild olive oil)
• 1 pinch of salt
• approx. 10 saffron threads
• 1 tbsp hot water (for soaking the saffron)

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🔧 Preparation:

1. Prepare the saffron
• Steep the saffron threads in 1 tbsp of hot water for 5-10 minutes – this will allow them to release their aroma and give off their color.

2. Prepare the garlic
• Peel the garlic and chop it very finely or press it through a garlic press.
• Optional: Crush the garlic with a little salt to obtain a finer paste.

3. Stir the base mixture
• In a bowl, mix egg yolk, mustard and garlic.
• Add the soaked saffron water along with the threads.

4. Incorporate the oil (create an emulsion)
• Now, gradually add the oil drop by drop while continuously stirring with a whisk (or hand mixer on low speed).
• Once the mixture thickens, the oil can be slowly added in a thin stream, stirring constantly.

5. Season to taste
• Season with salt and, if necessary, a little sugar.

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💡 Tips:
• Use all ingredients at room temperature to prevent the emulsion from separating.
• For a vegan version, you can use plant-based mayonnaise as a base and mix in the saffron-garlic mixture.
• The aioli will keep in the refrigerator for about 2–3 days.

3. Oriental Saffron Cream Cheese Dip

Savory, creamy and slightly sweet – goes perfectly with flatbread, halloumi or grilled vegetables.

📝 Ingredients:

• 200 g double cream cheese
• 2 tbsp natural yogurt
• 1 tsp honey
• 1 generous pinch of saffron threads (approximately 10 pieces)
• 2 tablespoons warm water
• 1 pinch of ground cumin (I prefer to leave this out, but it's a matter of taste)
• Salt to taste

🔧 Preparation:

1. Let the saffron steep in warm water for 10 minutes.
2. Mix cream cheese, yogurt and honey until creamy.
3. Stir in saffron water, season with cumin and salt.
4. Drizzle with a little olive oil before serving.