1 Tbsp. vegetable oil2 cloves garlic, minced 1 tsp. minced fresh ginger pinch chili flakes Salt to taste 1 bag stir-fry greens (or kale, chard or spinach leaves) pinch finely minced garlic drizzle soy sauce 2 tsp. fresh lemon juice, plus more to taste 6 oz. cream cheese Black pepper ½ c. -1 c. plain yogurt

In a wok or large skillet, heat oil over med-high heat. Add garlic, ginger & chili flakes & sauté until fragrant, 1-2 mins. Add greens & stir to wilt, then lower heat, add a bit of water, cover & cook until tender, about 10-12 mins. Season to taste with salt, then let cool slightly. Place greens in a food processor & pulse a few times to purée. Add cream cheese, pinch raw garlic, soy sauce, lime juice & some pepper, then puree until smooth. Add as much yogurt as needed to make it the thickness you like (it will firm up a bit in the fridge). Taste & add soy sauce or more lime juice if needed. Chill for about an hour before serving & serve with chips, sesame crisps or crudités.

From CSA subscriber, Tara Duggan. She calls this “an Asian-fusion version of traditional spinach dip” that received rave reviews at a recent party.