-
Heat a large non-stick frying pan with a medium heat, add a 1/4 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 1/2 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 1/2 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
-
Enjoy!