Collard Greens and Artichoke Dip

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 5.5 ounces WP Rawl Farms® Collard Greens
• 12 ounces marinated artichoke hearts, drained and roughly chopped
• 8 ounces cream cheese, at room temperature
• 1/2 cup plain Greek yogurt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1/2 cup parmesan, shredded
• 1 cup mozzarella, shredded, divided
• 1 cup low sodium chicken stock
• 1/4 cup seasoned breadcrumbs or crushed croutons