Spinach and Artichoke Dip Quesadillas

5 from 2 votes

Spinach and Artichoke Dip Quesadillas

These creamy and easy quesadillas are incredibly delicious! Each one is filled with a rich spinach and artichoke dip, making it a guaranteed new favorite that will quickly become a staple in your kitchen!

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: American, Mexican

Keyword: how to make quesadillas, quesadilla recipes

Servings:

Author: Katerina Petrovska

Ingredients

For the Dip

1 cup Marinated Artichoke Hearts + 2 tablespoons of the marinade
2 cloves garlic minced
6 ounces bag of baby spinach
4 ounces neufchatel cheese or cream cheese
1 cup shredded mozzarella cheese
¼ cup fancy shredded parmesan cheese

For the Quesadillas

1 to 2 tablespoons butter
6 flour tortillas

Instructions

Make the Spinach Artichoke Dip

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

Make the Quesadillas

Set a cast iron skillet or a frying pan over medium heat. Add a tablespoon of butter to melt.
Divide up the prepared dip evenly over each flour tortilla.
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. Cook for a few more seconds, or until it starts to sizzle; flip it over and continue to cook just until lightly browned.
Remove from skillet and transfer to a paper towel-lined plate.
Continue to cook the rest, adding more butter as needed.
Cut each prepared tortilla in half and serve immediately.

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