Corn Spinach Dip

1: Cook 1 can of corn in 1 tbsp of ghee or butter over medium low heat.

2: Add 1/2 tsp of salt, 1/2 tsp of paprika, and 1/2 tsp of black pepper, and cook for about 3 minutes.

3: Add 2 cups of Greek yogurt and melt it down.

4: Then, add a few handfuls of fresh spinach and 1/4 cup of fresh jalapeños.

5: Let it simmer for 5-7 minutes.

6: Serve topped with extra paprika and with crackers or on sourdough.