Kale and Artichoke Dip

• 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 low-fat 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 small clove garlic, finely minced
• Multi-grain corn tortilla chips, for serving

1. 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.
2. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan.
3. Bake until bubbly and lightly golden, 20 to 25 minutes.
4. Let set for 5 minutes and serve with tortilla chips.

frozen kale, frozen artichoke, swiss cheese, milk, cream cheese, worcestershire sauce, cayenne pepper, kosher salt, clove garlic, multigrain corn tortilla chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/kale-and-artichoke-dip-recipe.html (may not work)