White Bean Kale & Artichoke Dip w/ Quinoa Flatbread

INGREDIENTS

1 tsp

olive oil

garlic cloves, minced

6 cups

fresh baby kale (or baby spinach)

artichoke hearts, drained and chopped

1 15 ounce can

of white beans, drained and rinsed

1 tbsp

lemon juice

1/2 cup

0% plain greek yogurt

1/2 cup

unsweetened almond milk

1 tbsp

dijon mustard

salt and pepper,

1/4

parmesan cheese (or non-dairy cheese or nutritional yeast)

1 cup

quinoa flour

3 tbsp

ground flaxseed

1/2 tsp

sea salt

1 cup

water