These Spinach Artichoke Dip Quesadillas are an easy recipe for a quick and delicious meal. Filled with a creamy, cheesy spinach and artichoke dip, they’re crispy on the outside and gooey on the inside. Perfect for a satisfying lunch, dinner, or snack!

If you love spinach artichoke dip, you’ve also got to try my spinach artichoke chicken, this yummy stuffed salmon with spinach and artichoke dip, and this fun Spinach and Artichoke Dip Pizza. You can never have too much spinach artichoke dip!

 

If you’re looking for an easy quesadilla recipe that’s both delicious and satisfying, you’ve come to the right place. These Spinach Artichoke Dip Quesadillas are a game-changer! Combining the rich, creamy flavors of spinach and artichoke dip with the crispy, cheesy goodness of a quesadilla, this recipe is sure to become a new favorite. Whether you’re whipping up a quick lunch, a hearty dinner, or a tasty snack, these quesadillas are the perfect solution. Plus, they’re super easy to make and ready in under 30 minutes!

Honestly, I’m just happy to report that Spinach and Artichoke Dip is still alive and kickin’! I feel like it’s so retro, but I don’t care ’cause it’s SO good! And it has been too long since we talked about artichokes and spinach. In fact, those two ingredients haven’t appeared here since my recipe for spinach artichoke dip mashed potatoes.

Do you need any more convincing that a spinach artichoke dip belongs inside warm tortillas? Of course not! Now, get ‘er done!

Ingredients You’ll Need

To make these delicious spinach artichoke dip quesadillas, you’ll need a handful of simple, flavorful ingredients. This easy recipe calls for fresh spinach, marinated artichoke hearts, creamy cheeses, and a few pantry staples.

• Marinated Artichoke Hearts: These add a tangy, savory flavor to the dip. The marinade enhances the overall taste.
• Garlic Cloves, Minced: Fresh garlic infuses the dip with a robust, aromatic flavor. You can use garlic powder as a substitute, but fresh is best for flavor.
• Baby Spinach: Adds a fresh, slightly earthy flavor. Frozen spinach can be used as a substitute, but make sure to thaw and drain it well.
• Neufchatel Cheese: This creamy cheese adds richness and smooth texture to the dip. Regular cream cheese can be used.
• Shredded Mozzarella Cheese: Provides a gooey, melty texture and mild flavor.
• Fancy Shredded Parmesan Cheese: Adds a sharp, nutty flavor to the dip. You can also use grated Pecorino Romano.
• Butter: Used to cook the quesadillas to golden brown perfection and add a rich flavor. You can use olive oil, if preferred.
• Flour Tortillas: These serve as the base for the quesadillas, holding the delicious spinach artichoke dip.

How To Make Quesadillas

Let’s make some tasty quesadillas with spinach and artichoke dip! This easy recipe will guide you through creating the perfect mix of crispy tortillas and creamy, flavorful filling.

Prepare the Dip

• Prep the artichokes: Chop up the artichoke hearts into smaller pieces.
• Cook the artichokes: Set a nonstick skillet or saucepan over medium-high heat. Add the chopped artichokes and 2 tablespoons of the marinade to the skillet; cook for 1 minute, stirring frequently.
• Add garlic and spinach: Stir in the minced garlic and continue to cook for 30 seconds, or until fragrant. Add the baby spinach to the skillet; stir and cook until wilted, about 1 to 2 minutes.
• Melt the cheese: Stir in the cream cheese and continue to stir until completely melted.
• Add cheeses: Add the shredded mozzarella cheese and parmesan cheese. Cook and stir until all the cheese is melted and well combined.
• Set Aside: Remove the dip from heat and set aside.

Make the Quesadillas

• Heat the skillet: Set a cast iron skillet or a frying pan over medium heat.
• Melt the butter: Drop a tablespoon of butter into the skillet and let it melt.
• Assemble the quesadillas: Divide the prepared spinach artichoke dip evenly over each of the flour tortillas.
• Cook the quesadillas: Transfer one tortilla to the skillet, toppings-side-up. Cook for 30 seconds, or until heated through. Using a spatula, fold one side of the tortilla over the other.
• Flip: Cook for a few more seconds or until it starts to sizzle; flip it over and continue to cook just until lightly browned.
• Remove and repeat: Remove the quesadilla from the skillet and transfer it to a paper towel-lined plate. Continue to cook the rest of the quesadillas, adding more butter as needed.
• Serve: Cut each prepared tortilla in half and serve immediately.

Serving Suggestions

When serving these flavorful and creamy quesadillas, consider pairing them with some of my other delicious recipes for a complete meal. A Mexican street corn salad will add a burst of textures and flavor while this fresh tomato salsa and creamy guacamole are classic sides that provide a zesty contrast.

For a heartier option, try my crispy chicken flautas or a side of chicken tortilla soup, which is an excellent choice.

How To Store Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for 1 to 2 days. Reheat in a skillet over medium heat to retain the crispy texture.

Easy Quesadilla Recipes

• Pizzadillas
• Breakfast Quesadillas
• Cranberry Turkey Quesadillas