Preheat the oven to 375℉.

In a wide mouth jar using an immersion blender or in a high-speed blender, combine the cottage cheese and Greek yogurt and blend until smooth. Set aside.

Heat an 8-to 10-inch cast iron or oven safe skillet over medium heat. Add the butter and let melt, then add the onion and garlic and cook until just softened, about 3 minutes.

Add the chopped artichokes, garlic powder, paprika, red pepper flakes, salt, and pepper and toss to combine. Add the spinach and the kale and continue to cook, stirring, until the kale is just wilted, about 2 more minutes.

Remove from heat and add the cottage cheese and greek yogurt blend along with ¼ cup of the parmesan cheese, the swiss cheese and the mozzarella cheese. Stir until well combined and then spread into an even layer in the skillet, scraping down the sides so that they are clean and in a nice, even layer.

Finish with the remaining parmesan (about 2 tablespoons) across the top of the dip. Transfer to the oven and bake until it is hot, bubbly and the parmesan on top is golden, about 25 minutes.

Let rest for 5 minutes before serving. Serve with corn tortilla chips and fresh salsa, if desired! Enjoy!