Cheesy Kale, Spinach, Artichoke Dip

• 10 oz package frozen chopped spinach- thawed, squeeze out excess liquid, or 12 oz fresh spinach, steamed
• 9 oz package frozen artichoke hearts -thawed, squeeze excess liquid
• 2 cups packed fresh chopped kale
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 medium sweet onion- chopped
• 1 large garlic clove- minced
• 1 cup reduced-fat sour cream
• 1/3 cup mayonnaise
• 1/2 cup Parmigiano-Reggiano grated cheese
• 1/2 tsp. salt
• dash of cayenne pepper
• fresh cracked pepper
• 1+ 1/2 cups shredded part-skim mozzarella cheese- divided

1. Preheat oven to 375°F. In a frying pan, heat and melt butter with olive oil.  Add yellow onion and sauté until softened and translucent, about 5 minutes.  Add kale and cook until kale wilts, about 1 to 2 minutes.

2. Place cooked contents, garlic and artichokes into a food processor and pulse for several seconds. Transfer mixture to a medium bowl.

3. Add in the spinach, sour cream, mayonnaise, grated parmesan cheese, salt, and cayenne pepper. Mix all the ingredients together. Taste and add fresh cracked pepper to taste. Stir in 1 cup of shredded mozzarella. Place mixture into a deep 8x8 baking dish or 4 ramekins. Bake uncovered for 20-25 minutes.