Kale and Artichoke Dip

Ingredients

1

(14 ounce) can Progresso™ artichoke hearts, drained and chopped coarsely

4

ounces cream cheese, softened

6

ounces Yoplait® Greek 100 plain yogurt (from 32-oz. tub)

1/2

cup shredded Parmesan cheese

1/2

cup shredded Mozzarella cheese

1

teaspoon garlic salt

6

ounces kale, chopped (about 8-10 cups)

1

package (5.5 oz) of Food Should Taste Good™ Tortilla Chips Multigrain

Steps

• 1

  Preheat oven to 400°F.
• 2

  In a large bowl combine the artichokes, cream cheese, yogurt, Parmesan cheese, 1/2 cup of the Mozzarella, garlic salt, and kale until completely mixed together.
• 3

  Pour into a 1 1/2 quart dish or pie plate. Don't worry the kale with reduce down as it bakes. Cover and bake for 20 minutes. Stir and bake for an additional 10 minutes or until kale is cooked. Add the remaining 1/2 cup of Mozzarella cheese on top and bake uncovered for 5 minutes.
• 4

  Serve with tortilla chips.
• 
  

  Nutrition Information

  
  

  Serving Size: 1 Serving

  Calories

  250

  Calories from Fat

  120

  Total Fat

  13g

  20%

  Saturated Fat

  5g

  25%

  Trans Fat

  0g

  Cholesterol

  25mg

  8%

  Sodium

  490mg

  20%

  Potassium

  300mg

  8%

  Total Carbohydrate

  21g

  7%

  Dietary Fiber

  5g

  22%

  Sugars

  3g

  Protein

  10g