Pour 1 tablespoon of olive oil in a small pan. Heat on medium to high. Add kale and garlic powder to pan and sauté for 8-10 minutes, reducing heat to low about 6 minutes in. Transfer to mixing bowl.
In the same pan used to sauté the kale, add 1 tablespoon of olive oil and heat on medium to high. Add peppers, mushrooms and grape tomatoes to pan and sauté for 8-10 minutes, reducing heat to low about 6 minutes in. Remove from heat.
In the mixing bowl with the kale, add peppers, mushrooms, grape tomatoes, softened cream cheese, Greek yogurt, shredded cheddar, shredded Parmesan, shredded smoked Gouda and crumbled feta. Stir until well combined.
Add cooked shrimp, green onion, cayenne pepper and lemon juice to bowl mixture.
Add sea salt and pepper to taste. Stir. Taste test your dip. Once your dip is as you like it, transfer it to an oven-safe baking dish.
Bake at 400° F for approximately 10 minutes (stirring the dip halfway through if you’d like). Remove from the oven and your chunky shrimp 4-cheese kale dip is ready to serve! Best enjoyed as an appetizer with tortilla chips.