Artichoke and Kale Dip
Artichoke and Kale Dip
Ingredients
- 2 1/2 Tbsp coconut oil
- 1 shallot chopped
- 5 garlic cloves minced
- 6 oz. chopped kale remove ribs
- 1/4 cup low sodium chicken broth
- 1 1/4 cups Greek yogurt
- 1/4 cup sour cream
- 1/4 cup grated parmesan
- 1 1/4 cups artichoke hearts canned and chopped into small pieces
- 1/2 cup of water chestnuts diced
- 1 1/2 green onions thinly sliced
- 1 lemon zested and juiced
- 2 tsp dry mustard
- 1 1/2 tsp crushed red pepper flakes
- 1 tsp cumin
- 1/2 tsp ground ginger
- Kosher salt and freshly ground pepper to taste
Instructions
- In a large saute pan, heat coconut oil over medium-high heat.
- Cook shallots and garlic until they start to turn tender. About 1 minute.
- Add kale and continue to cook. About 3-4 minutes.
- Add chicken broth and cover pan, kale will wilt and liquid will be gone from pan. About 1-2 minutes.
- Season to taste with salt and pepper.
- Removed pan from stove and allow to cool. About 5-7 minutes.
- Place mixture in food processor, pulse 3 to 5 times and set aside. Keep a careful eye on food processor to get desired texture you want for dip.
- Combine kale mixture with remaining ingredients in a large mixing bowl.
- Stir together until dip is well combined.
- Season with salt and pepper to taste.
- Cover bowl and refrigerate.
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