Kale & Artichoke Dip Recipe - (4.7/5)

Ingredients

• 1 1/2 cups frozen kale, thawed, squeezed and chopped
• 1/2 cup frozen artichoke hearts, thawed and roughly chopped (about 2 ounces)
• 3/4 cup low-fat Swiss cheese, shredded
• 3/4 cup skim milk
• 1/3 cup Parmesan, freshly grated
• 4 ounces reduced-fat cream cheese, room temperature
• 1/2 teaspoon Worcestershire sauce
• Large pinch cayenne pepper
• Kosher salt
• 1 small clove garlic, finely minced
• Multi-grain corn tortilla chips, for serving