Ellie's Almond Saffron Dip

I was asked what I served my artichokes with and of course nothing beats melted garlic butter. However I watched an episode of Healthy Appetite and Ellie made this Almond Saffron Dip for her artichokes. It looked REALLY good and SO much better for you then butter. I haven't made it yet but I would love to know if anyone decides to make it and rate it!

Ingredients

pinch saffron
1 tablespoon boiling water
1/4 cup sliced almonds
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 cup nonfat plain yogurt
1/4 cup flat-leaf parsley leaves
1 1/2 tablespoons lemon juice
Salt and freshly ground black pepper

In a small bowl, stir together saffron and the tablespoon of boiling water. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes. Remove the almonds and add 1 tablespoon of the oil to the pan. Add onion and cook until beginning to brown, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and let cool. In a food processor, grind the almonds until finely chopped. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper. Serve with the artichokes.