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 cut in half 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.

Start out by thawing and draining your frozen spinach, then draining the marinated artichokes hearts.
Chop the artichokes into small pieces.
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.
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.
Toast your quesadillas in a large skillet with a bit of veggie oil until golden brown on both sides.
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!