Appetizers Freezables Mexican Vegetarian

Spinach & Artichoke Dip Quesadillas

These Spinach & Artichoke Dip Quesadillas are creamy and savory on the inside, with a perfect crunch from the toasted tortilla on the outside! These are a great vegetarian quesadilla that the entire family would love.

A stack of four Spinach Dip Quesadillas on a wooden board.

I had a crazy idea the other day to take spinach & artichoke dip, which is like a top 3 dip for me, and stuff it inside flour tortillas to make a savory quesadilla. And these are truly so good! They come together super fast, and the best part is that they are also freezer-friendly.


Ingredients

  • Frozen Chipped Spinach Grab some frozen chopped spinach from the freezer aisle, then thaw it out and drain the water from the spinach.
  • Marinated Artichoke Hearts Using the marinated artichoke hearts from the jar that already come seasoned, all we have to do is drain and chop.
  • Whipped Cottage Cheese Here me out! For a big boost of protein, blend cottage cheese until the texture is silky smooth. You can also sub this out for cream cheese.
  • Shredded Cheeses The recipe calls for mozzarella and Monterey Jack. We’re going to stir the mozzarella in the spinach dip mix, and then use the Monterey Jack cheese on the tortillas.
  • Flour Tortilla I wouldn’t recommend corn tortillas for these. Flour tortillas have the sturdiness needed to hold all of our fillings.

How to Make Spinach Dip Quesadillas

There’s nothing like a good quesadilla honestly. These babies are essentially as easy to make as any other quesadilla – so they work great for a quick high-protein meal prep.

  1. Start out by thawing and draining your frozen spinach, then draining the marinated artichokes hearts.
  2. Chop the artichokes into small pieces.
  3. Mix the spinach, artichoke pieces, whipped cottage cheese (or cream cheese), mayo, dijon, minced garlic, shredded mozzarella, and spices. Stir well and taste. You can always add more of something according to your taste.
  4. Lay out a tortilla and sprinkle a bit of Monterey Jack cheese on the bottom half. Top the cheese with the spinach dip mix, then sprinkle a touch more cheese on top. Fold it over and ensure the filling is even.
  5. Toast your quesadillas in a large skillet with a bit of veggie oil until golden brown on both sides.
  6. That’s it! Let it set for about a minute, and then serve with salsa, sour cream, or pico.

I know the cottage cheese is a wild card ingredient, but it’s a great way to get more protein packed into these babies. And if you blend it up until silky smooth, you won’t even be able to tell once everything is mixed together! You can always just use regular cream cheese if you want.

The best part about these? They are also freezable! When you take these spinach & artichoke dip quesadillas out of the freezer, just thaw on the counter until soft and then re-grill in a skillet to get that crispiness back!

Other Tasty Appetizers You’ll Love!

Air-Fried Coconut Shrimp

Sweet Chili Jerk Wings

Crab-Stuffed Shrimp

Crispy Air-Fried Potato Wedges

Pesto Spinach Puffs

 
A stack of four Spinach Dip Quesadillas on a wooden board.

Spinach & Artichoke Dip Quesadillas

Shani W.
Take your favorite appetizer and turn it to a NEW favorite appetizer. These cheesy, veggie-packed Spinach & Artichoke Dip Quesadillas need to be on your table tonight!
Prep Time 5 minutes
Cook Time 10 minutes
Course Lunch
Servings 4 servings

Ingredients
  

  • 12 oz. frozen chopped spinach drained
  • 2 oz. marinated artichoke hearts drained and chopped; about 3 hearts
  • 4 oz. whipped cottage cheese or cream cheese
  • 1 tbsp. mayonnaise
  • 1 tsp. dijon mustard
  • 2 tsp. minced garlic
  • 1 tsp. salt
  • 1 tsp. onion powder
  • ½ tsp. black pepper
  • ½ tsp. cayenne pepper
  • 1 oz. shredded mozzarella
  • 8 ct. 8-inch flour tortillas
  • shredded monterey jack cheese to add to the tortillas
  • vegetable oil for pan-frying

Instructions
 

  • Drain and chop about 3 marinated artichoke hearts into small pieces.
  • Thaw and drain your frozen chopped spinach.
  • In a bowl, add the spinach, chopped artichokes, whipped cottage cheese, mozzarella cheese, mayonnaise, dijon mustard, and minced garlic. Mix well.
  • Season with the salt, onion powder, black pepper, and cayenne pepper.
  • To the bottom of a tortilla, add a sprinkle of Monterey Jack cheese. Add some of the spinach dip mix on top, and then top it with a sprinkle more cheese.
  • Fold the tortilla in half and even out the filling using your hands, pressing into the top of the tortilla.
  • Repeat with filling the remaining tortillas.
  • Add about a tablespoon of veggie oil to a large skillet.
  • Cook the quesadilla (I can fit two in my skillet) for about two minutes or until the tortilla is golden brown to your liking. Flip and repeat on the other side.
  • Repeat pan-frying with the remaining quesadillas. You may need to periodically add a bit more veggie oil.
  • Let the quesadillas rest for a minute, then serve alongside your favorite dips like sour cream and salsa. Enjoy!
    Pro tip: resting helps the dip fully set inside of the tortillas.
Keyword Freezables, Meal Prep, Party Ideas, Spinach Dip Quesadillas

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A spinach dip quesadilla cut in half to showcase the cheese pull.

The Coined Breakdown

  • Total Cost per serving: $1.17
  • Total Cost (4 servings): $4.69
  • Those Other Guys: $12.00 a serving

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