Heat a large non-stick frying pan with a medium heat, add a ¼ cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

Finely mince 2 cloves of garlic, finely dice 1 onion and dice up about 1 cup of jarred artichoke hearts

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the minced garlic and diced onions to the pan and mix with the oil, after cooking for about 5 minutes add ½ teaspoon of smoked paprika, the diced artichokes, the minced spinach, season with sea salt and freshly cracked black pepper, mix everything together and cook for another 3 minutes

Next add 4 ounces of low-fat cream cheese and shred in about ½ cup of low-fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

After letting the mixture rest for a couple of minutes, add 1 cup of Greek yogurt and mix it in with the rest of the ingredients until you achieve a creamy texture, adjust your seasoning

Serve with whole wheat crackers