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Roasted Red Pepper and Kale Artichoke Dip

Ingredients

• 2 packages (8 oz each) cream cheese, softened
• 1 log (4 oz) goat cheese (any flavor)
• 1/2 cup mayonnaise or salad dressing
• 1 cup finely chopped kale leaves (remove stems)
• 1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped roasted red peppers (from 7-oz jar)
• 1/3 cup panko bread crumbs
• 3 green onions, sliced
• Pita chips or crackers

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