Kale Artichoke Dip with Greek Yogurt Recipe

Ingredients For Kale Artichoke Dip with Greek Yogurt Recipe

• 2.5 tablespoon Coconut oil
• 1 Shallot, chopped
• 4 Garlic cloves, minced
• 5 ounce Chopped kale, ribs removed
• 0.25 cup Dry white wine, *may substitute with chicken broth
• 1.25 cup Nonfat greek yogurt
• 0.25 cup Fat free sour cream
• 0.25 cup Grated parmesan
• 1 cup Chopped, canned artichoke hearts
• 0.5 cup Diced water chestnuts
• 1 Green onion, thinly sliced
• 1 Lemon, zested and juiced
• 2 teaspoon Dry mustard
• 1.5 teaspoon Crushed red pepper flakes
• 1 teaspoon Cumin
• 0.5 teaspoon Ground ginger
• As required Salt and pepper to taste