Kale Artichoke Dip With Greek Yogurt
In this flavorful dip, tender sautéed kale blends harmoniously with creamy Greek yogurt, tangy artichoke hearts, and a zesty sprinkle of spices. A versatile and delightful addition to any gathering, this dip is perfect for pairing with an array of dippable companions.
— Constant Cookbook
Ingredients
- 2 1/2 tablespoons coconut oil
- 1 shallot, chopped
- 4 garlic cloves, minced
- 5 ounces chopped kale, ribs removed
- 1/4 cup dry white wine (*may substitute with chicken broth)
- 1 1/4 cup nonfat Greek yogurt
- 1/4 cup fat free sour cream
- 1/4 cup grated parmesan
- 1 cup chopped (canned) artichoke hearts
- 1/2 cup diced water chestnuts
- 1 green onion, thinly sliced
- 1 lemon, zested and juiced
- 2 teaspoons dry mustard
- 1 1/2 teaspoons crushed red pepper flakes
- 1 teaspoon cumin
- 1/2 teaspoons ground ginger
- salt and pepper to taste
Instructions
- Heat coconut oil in a large sauté pan, over medium-high heat. Sauté shallots and garlic for 1 minute, then addd kale and continue to sauté for 3 minutes.
- Add wine and cover for 1 minute or until kale has wilted and all the liquid has dissolved from the pan. Season with salt and pepper.
- Remove mixture from stove and transfer to a food processor. Pulse 3 to 4 times and set aside. (if you want the dip more chunky then make sure and watch between pulses to reach desired consistency)
- In a large mixing bowl combine the kale mixture with the remaining ingredients and stir together until the dip is well mixed. Season generously with salt and pepper. Refrigerate until ready to use.
- Serve with chips, bread, or raw veggies like carrots or bell peppers.
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