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Artichoke and Kale Dip

askdrnandi.com
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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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