INGREDIENTS
1/3
kale
6 oz
Artichoke hearts, frozen
1 tbsp
Flat leaf parsley
2
heads Garlic
1 1/2 tsp
Lemon juice
3/8 cup
Mayonnaise
1/2 tsp
Black pepper, freshly cracked
1 tsp
Salt
1
Tortilla chips
12 oz
Cream cheese
1 cup
Sour cream
1 1/4 cups
Shredded, four cheese blend (asiago, provolone, parmesan, fontina), divided use