Preheat oven to 350 degrees F. Lightly spray a one quart casserole dish with cooking oil. Set aside.
Place kale in a steamer basket over rapidly simmering water. Cover with a lid and steam for 7-10 minutes, or until tender and vivid green.
Meanwhile, in a medium mixing bowl, use a large spoon to stir together cream cheese, mayonnaise, sour cream, shredded mozzarella, shredded Parmesan and minced garlic.
Lightly pat the drained artichoke hearts with a paper towel to remove excess moisture. Fold in the artichoke hearts, steamed kale, salt, pepper and red pepper flakes into the cream cheese mixture.
Spread dip evenly into the casserole dish. Bake at 350 degrees for 15-20 minutes, or until the top is golden and sides are bubbling. For an even more golden-brown top, turn the oven to “broil” for one minute. Remove from the oven and let cool for 5 minutes before serving with tortilla chips. Enjoy!