Kale and Artichoke Dip

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1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces)

1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)

3/4 cup shredded low-fat Swiss cheese

3/4 cup skim milk

1/3 cup freshly grated Parmesan

4 ounces reduced-fat cream cheese, at room temperature

1/2 teaspoon Worcestershire sauce

Large pinch cayenne pepper

Kosher salt

1 small clove garlic, finely minced

Multi-grain corn tortilla chips, for serving