Creamy Kale and Artichoke Dip

INGREDIENTS

1 tbsp

olive oil

4 cups

kale, thick stems removed and leaves roughly chopped into thin shreds

4 cups

baby spinach leaves, roughly chopped into thin shreds

1/2

medium yellow onion, diced

1 clove

garlic, minced or pressed

1 can

artichoke hearts, drained and roughly chopped into thin shreds

1/4 cup

dry white wine

1 tsp

Dijon mustard

3/4 cup

low-fat sour cream

3/4 cup

low-fat mayonnaise

2 tsp

lemon juice

1/2 tsp

freshly ground pepper

1 1/2 cups

grated Parmesan cheese

red pepper flake or cayenne pepper