toast chopped almonds in a skillet until fragrant, about 5 mins. set aside
in the same skillet, add ½ cup water. as soon as the water bubbles, add one-third of the kale and cook, stirring occasionally until most of the kale is wilted, then add more. add in the raisins to hydrate them a little with the kale. continue to cook, stirring occasionally, until all the kale is wilted, 6–8 minutes.
shock the kale in a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop kale and set aside.
wipe out skillet and heat 2 Tbsp. oil over medium. sweat the onions, 6–8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2–3 minutes. Transfer to a small bowl.
combine yogurt, lemon zest and juice, onion mixture, half of the almonds, raisins and kale in a medium bowl. taste and season with salt and pepper.
scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining almonds, drizzle olive oil over, and top with some fresh herbs like mint if you have them.