Kale Artichoke Dip with Greek Yogurt

INGREDIENTS

2 1/2 tbsp

coconut oil

shallot, (chopped)

garlic cloves, (minced)

5 oz

chopped kale, (ribs removed)

1/4 cup

dry white wine, (*may substitute with chicken broth)

1 1/4 cups

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

green onion, (thinly sliced)

lemon, (zested and juiced)

2 tsp

dry mustard

1 1/2 tsp

crushed red pepper flakes

1 tsp

cumin

1/2 tsp

ground ginger

salt and pepper