Kale and Artichoke Dip Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces) 1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces) 3/4 cup shredded Swiss cheese 3/4 cup skim milk 1/3 cup freshly grated Parmesan 4 ounces reduced-fat cream cheese, at room temperature 1/2 teaspoon Worcestershire sauce Large pinch cayenne pepper Kosher salt 1 clove garlic, finely minced Multi-grain corn tortilla chips, for serving
			Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.