Preheat oven to 400°F.
Chop artichoke hearts in a food processor.
Heat cream cheese in microwave for 1 minute or until hot and soft
Add Parmesan, cream cheese, yogurt, garlic, lemon zest, paprika, salt and pepper into food processor; puree until smooth. Empty into a bowl, and stir in the spinach.
Pour into shallow baking dish (use more than one if necessary).
Bake the dip until golden on top and heated through, 10 to 20 minutes.