Kale Artichoke Dip with Greek Yogurt

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