Ingredients

• 12 oz mature ʻulu (peeled, cored, and par-cooked), defrosted and warmed slightly

• 1 bunch kale, stems removed

• 1 cup cream cheese, room temperature

• ½ cup mayonnaise 

• ½ cup Greek yogurt 

• 1 clove garlic, chopped

• 8 oz tin of water chestnuts, drained and chopped

• ¼ cup + 2 tbsp Parmesan, grated

• 1 tbsp lemon juice

• ⅛ tsp chili flakes

• 2 tsp kosher salt

• ¼ tsp black pepper, ground

• 2 tbsp parsley, chopped