Without any intention at all, we ate lots of green over the last week. Though we didn’t really celebrate St. Patrick’s Day, had we thought more about it we probably wouldn’t have done much differently. I made this Kale Artichoke Dip from Spoon Fork Bacon a couple of times lately and have tweaked the recipe to make it just perfect, substituting mostly Greek Yogurt instead of Sour Cream and adding in the right spices for a little kick in flavor. In addition to this green dip, we’ve enjoyed our green soup, and I even had a green smoothie with parsley and spinach from one of my favorite health food spots, Cafe Supernatural. It seems as though the very green holiday ruled our eating habits over the last week and we didn’t even realize it.
St. Patrick’s Day for me isn’t really about eating green foods or drinking green beer, though I have done both, but it is more so a holiday to remember my parents, as they were married on the holiday. As quirky and loveable as my parents are, I find it perfectly fitting that they married on this day. Honestly, I don’t think it was any intention of theirs either, probably just an open weekend in their busy lives at the time, as my dad taught Management Information Systems and my mom taught Fashion Merchandising at the local University- their lives were probably filled with students and grading and had little to no time to plan a wedding. But not to worry, a beautiful wedding was planned, by my party-loving grandmother.
I’ve spoke a lot about my grandmother during my years of blogging so as many of you know, she loved a good party. If I remember the story correctly, she planned out most all of my mom’s wedding, down to choosing the live band. I’m sure it was the event of the season in Wichita Falls, Texas. I can imagine my granddad wearing his best cowboy boots and hat, proudly walking his eldest daughter down the isle, and my grandma welcoming and attending to all of the guests and details. I only wish they had wedding videos during that time period so I could relive the event today.
So, as many celebrate with green, I celebrate St. Patricks Day as my parents’ special day, when there lives joined together and a new family began.
Kale Artichoke Dip with Greek Yogurt
- 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
- Heat coconut oil in a large sauté pan, over medium-high heat. Sauté shallots and garlic for 1 minute, then addd kale and continue to sauté for 3 minutes.
- Add wine and cover for 1 minute or until kale has wilted and all the liquid has dissolved from the pan. Season with salt and pepper.
- Remove mixture from stove and transfer to a food processor. Pulse 3 to 4 times and set aside. (if you want the dip more chunky then make sure and watch between pulses to reach desired consistency)
- In a large mixing bowl combine the kale mixture with the remaining ingredients and stir together until the dip is well mixed. Season generously with salt and pepper. Refrigerate until ready to use.
- Serve with chips, bread, or raw veggies like carrots or bell peppers.