Kale and Artichoke Dip

I didn't have much time to make anything today. But Sunday I made an artichoke dip that I want to share with you, because I think it has a little trendy twist to it that many Brooklyn residents with appreciate.

Kale and Artichoke dip

1 cup tuscan kale - thinly sliced
1/2 can artichoke hearts - roughly chopped
1/2 cup swiss cheese - shredded
1/2 cup milk
1/3 cup parmesan cheese
1/2 package (4 ounces) cream cheese - softened
1 teaspoon garlic powder

In a small bowl mix together kale, artichoke hearts, swiss cheese, milk, cream cheese, garlic powder and 1/4 cup of parm cheese. Pour mixture into a ceramic dish, top with a sprinkle of remaining parm cheese and bake in a 450 degree oven for 25 minutes. Serve with crackers or chips.

Today has been a roller coaster of a day that I rather not talk about right now. But the upside to it is that I am about a week away from being done with work and finally be on vacation for a weekend before getting ready to go back to school. Hopefully I can shake off everything from today and end my week on a high note. So till next time,
Keep Cooking Brooklyn!