Artichoke and Kale Dip

Ingredients:

• 1.5 cups frozen kale, thawed, squeezed out of excess water and chopped (about 150 g)
• 0.5 cups frozen artichoke hearts, thawed and coarsely chopped (about 60 g)
• 3/4 cup grated reduced-fat Swiss cheese
• 3/4 cup skim milk
• 1/3 tbsp. grated parmesan
• 120g low-fat cream cheese, room temperature
• 0.5 tsp Worcestershire sauce
• A large pinch of cayenne pepper
• 1 small clove of garlic, crushed
• Multigrain tortilla chips, for serving

Preparation:

1. Preheat oven to 450°F (230°C). Combine kale, artichoke hearts, 1/2 cup Swiss cheese, milk, all but 1 tablespoon Parmesan, cream cheese, Worcestershire sauce, cayenne pepper, 1/2 teaspoon salt, and garlic in a bowl. Transfer to a 1-quart (1-quart) baking dish and top with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until the dip is bubbling and golden brown, 20 to 25 minutes. Let set for 5 minutes and serve with chips.