1 1/2 cups kale pulp leftover from a juicer (see Cook's Note)
1 cup mayonnaise
1/2 cup grated Parmesan
Zest of 1 lemon, plus 1 tablespoon lemon juice
2 cups grated Gruyere cheese
Chips or crostini, for serving
If you don't have a juicer, substitute 1 1/2 cups finely chopped kale for the kale pulp.