For the Dip:

1. Boil a large pot of water.
2. Once water is boiling submerge kale and let cook for 30-45 seconds or until all is wilted.
3. Drain in colander in sink and immediately cover with cold water. Once kale has cooled, turn off water and let drain completely.
4. Using a dish rag or paper towel squeeze out all moisture from kale. In the end you should have a ball that is about 2/3 of a cup.
5. Chop up kale into small pieces.
6. In a food processor blender combine white beans, lemon juice, greek yogurt, almond milk and mustard. Process until mixture is smooth (about 1-2 mins). Set aside.
7. Heat up olive oil in a large pot over medium heat.
8. Add in garlic and kale and sauté for 1 minute.
9. Add in artichokes and sauté for another minute.
10. Add in white bean puree and reduce heat to medium-low. Mixture will start to bubble and thicken. Stir occasionally for 3-5 mins or until preferred consistency is reached.
11. Stir in cheese.
12. Serve warm with flatbread and/or veggies.
13. Will keep for up to 5 days in the fridge.

For the Flatbread:

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients.
3. Stir in water until thick batter produced.
4. Line a baking sheet with parchment paper or a silicone-mat.
5. Scoop a 1/4 cup of batter onto each side of the baking sheet (2 flatbreads per sheet).
6. Using a spatula spread mixture until it is a medium-sized circle (about 6 inches) that is a 1/4 inch thick.
7. Bake for 12 mins.
8. Remove from oven and let cool for 5 mins on sheet.
9. Remove from sheet and cut into 4 triangles.
10. Return triangles to baking sheet and bake for another 5 mins.
11. Serve warm or let sit out to cool down and firm up.