Kale & Artichoke Dip

jar (12 oz) marinated artichoke hearts, drained (1¼ cups/300 mL)

or 227 mL) sliced water chestnuts, drained

mozzarella cheese (2 cups/500 mL grated)

fresh Parmesan cheese (1/2 cup/125 mL grated)

mayonnaise

sour cream

garlic cloves

fresh kale leaves, stems removed and torn into pieces

Baked Pita Chips (see Cook’s Tip) or assorted fresh cut vegetables (optional)