Kale and Artichoke Dip

INGREDIENTS

• 1/2 teaspoon Worcestershire sauce
• 4 ounces reduced-fat cream cheese, at room temperature
• 3/4 cup shredded low-fat Swiss cheese
• Large pinch cayenne pepper
• Multi-grain corn tortilla chips, for serving
• 1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces)
• 1 small clove garlic, finely minced
• 3/4 cup skim milk
• 1/3 cup freshly grated Parmesan
• Kosher salt
• 1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)