Instructions

1. Preheat oven to 425.
2. Heat a large skillet to medium high heat, add olive oil and onions. Saute until translucent and soft, about 3-4 minutes.
3. Add garlic, saute for 30 seconds.
4. Add spinach and kale. Saute for 4-6 minutes, until wilted. Add in salt and pepper. Stir and set aside.
5. In a small saucepan, add milk.
6. Bring to a simmer, add in cream cheese. Melt the cheese and add in dry basil and red pepper flakes. Stir to combine.
7. In a large bowl, mix the spinach kale mixture, finely diced artichokes, red peppers, and cream cheese sauce. Toss to combine, make sure everything is coated.
8. Spray 8×8 pan with PAM, and place spinach kale mixture in. Spread out and top with mozzarella cheese.
9. Bake for 20 minutes.
10. Dig in!
11. {serve with gluten free tortilla chips, crackers, vegetables, or toasted bread}