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Kale Artichoke Dip with Greek Yogurt


Kale Artichoke Dip with Greek Yogurt Recipe

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
Directions:
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