1 can (15 oz) artichoke hearts, drained and chopped
1 block (8 oz) 1/3 less fat cream cheese, room temperature
1 cup nonfat plain greek yogurt
1/2 cup freshly grated parmesan cheese, divided
1/2 tsp salt
1/4 tsp black pepper
1/4 cup part skim mozzarella cheese, grated
For Wonton Chips:
12 wonton wrappers
Olive oil spray
Preheat oven 400° F.
In the bowl of a food processor, blend onion, garlic, kale and artichoke hearts until finely chopped. Add cream cheese, yogurt, and half of the parmesan. Blend to combine.
Spread mixture into an 8×8″ baking dish. Top with remaining 1/4 cup parmesan and mozzarella. Bake for 15-20 minutes or until bubbly and top is lightly browned.
Serve hot with wonton chips.
To make chips:
Stack wonton wrappers and cut in half on the diagonal to make triangles. Spread wrappers on a baking sheet in a single layer and spray with olive oil. Bake in the same oven as the dip for 5-8 minutes flipping chips halfway through. Salt if desired.