Artichoke and Kale Dip

Artichoke and Kale Dip

  • 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
  1. In a large saute pan, heat coconut oil over medium-high heat.
  2. Cook shallots and garlic until they start to turn tender. About 1 minute.
  3. Add kale and continue to cook. About 3-4 minutes.
  4. Add chicken broth and cover pan, kale will wilt and liquid will be gone from pan. About 1-2 minutes.
  5. Season to taste with salt and pepper.
  6. Removed pan from stove and allow to cool. About 5-7 minutes.
  7. 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.
  8. Combine kale mixture with remaining ingredients in a large mixing bowl.
  9. Stir together until dip is well combined.
  10. Season with salt and pepper to taste.
  11. Cover bowl and refrigerate.