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Kale and Artichoke Dip
Ingredients
  • 1 ½ cups thawed, squeezed and chopped frozen kale (about 5 ounces)
  • ½ cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)
  • ¾ cup shredded low-fat Swiss cheese
  • ¾ cup skim milk
  • ⅓ cup freshly grated Parmesan
  • 4 ounces reduced-fat cream cheese, at room temperature
  • ½ teaspoon Worcestershire sauce
  • Large pinch cayenne pepper
  • Kosher salt
  • 1 small clove garlic, finely minced
  • Multi-grain corn tortilla chips, for serving
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