Recipe makes 5 cups or 4 x 1 1/4 cup Servings

Ingredients
2 cups (500 ml) shredded low-fat mozzarella cheese
1 cup (250 ml) low-fat mayonnaise
¾ cup (175 ml) low-fat cream cheese, softened
½ cup (125 ml) grated low-fat parmesan cheese
1 tsp (5 ml) dried oregano
1/8 tsp (0.5 ml) cayenne pepper
1/8 tsp (0.5 ml) black pepper
1 cup (15oz) canned chopped artichoke hearts, drained
1 cup (250 ml) Cooked and chilled
Cookin’ Greens - Kale
1 cup (250 ml) Cooked and chilled
Cookin’ Greens Spinach

Garnish with…
16 Pita Crisps (recipe below)
12 restaurant-style multi-grain tortilla chips

Preparation Instructions:
Combine shredded mozzarella cheese, mayonnaise,
cream cheese, parmesan cheese, oregano, cayenne pepper,
and black pepper in the bowl of a food processor and
pulse until thoroughly combined. 

Using a spatula, scrape cream cheese mixture into a
large mixing bowl, add cooked/chilled Cookin’ Greens Kale,
Cookin’ Greens Spinach*, and artichoke hearts to bowl. 
Stir well until thoroughly combined. (*follow preparation
instructions on back of Cookin’ Greens package)

Divide mixture evenly into 4-6 microwave /oven-safe ramekins-
depending on their size (or place mixture into one large
oven-proof shallow bowl), cover with plastic wrap,
and refrigerate until needed.

To Serve:
Microwave: Place one portion (one ramekin at a time) of the Kale
& Spinach Dip into microwave and heat, covered, for 1 minute on
high heat or until internal temperature of 165F is reached.
Carefully remove plastic wrap and place hot dip onto serving plate. 
Garnish with pita crisps and tortilla chips and serve immediately.

Oven: Pre-heat oven to 350 °. Heat dip (ramekins or large pan)
in pre-heated oven for 15 minutes. To brown top, broil for one –
two extra minutes. Watch carefully. Adjust as required.

Pita Crisps
Ingredients:
2 whole-wheat pocket-less pitas (Greek style)
1 tbsp (15 ml) extra-virgin olive oil
1/8 tsp (0.5 ml) sea salt
1/8 tsp (0.5 ml) black pepper

Method:Preheat oven to 400F. 

Cut each pita into 8 wedges each and place
into a large bowl. 

Toss with olive oil, salt and pepper until wedges are
evenly coated. 

Arrange wedges onto a parchment lined baking sheet
and bake in preheated oven for 2-3 minutes or
until light golden brown and warm. 

Serve immediately with Cookin’ Greens Kale and
Spinach Dip.