These Spinach & Artichoke Dip Quesadillas are creamy and savory on the inside, with a perfect crunch from the toasted tortilla on the outside! For a great vegetarian quesadilla that the entire family would love, you have to try this recipe.
Let's take spinach & artichoke dip - which is like top 3 dip flavors - and stuff it inside flour tortillas to make a savory quesadilla! These are truly so good. They come together quickly, can be made in bulk, and freeze like a dream.
The Coined Breakdown
- Total Cost per serving: $0.62
- Total Cost (about 8 servings): $4.89
- Those Other Guys: $12.99 per serving
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 - Honestly, I wouldn't recommend corn tortillas for these. Flour tortillas have the sturdiness needed to hold all of our fillings.
- Veggie Oil - Any type of high-heat oil, like avocado or canola, works well to grill these quesadillas.
Variations and Substitutions
Try stuffing other tasty dips into your quesadilla! This is a great way to use up leftovers.
Buffalo Chicken Quesadillas: Grab some savory buffalo chicken dip and add extra pepper jack cheese for a cool twist.
Black Bean Dip Quesadillas: This tastes like bean and cheese burritos! Spoon black bean dip and Monterey Jack cheese onto your tortillas and pan fry until golden brown.
How to Make Spinach and Artichoke Dip Quesadillas
Step 1: First, add all of your spinach dip ingredients to a bowl.
Make sure you thaw and drain your frozen spinach.
Step 2: Stir well until completely mixed, being sure to taste and adjust any seasonings to your preference.
Step 3: Stuff the tortillas with the dip and extra shredded cheese, fold over, and grill in veggie oil until golden brown on both sides.
Step 4: Let them cool for a couple minutes before slicing. It's that easy!
For even more flavor, serve with creamy 5-minute guacamole for dipping.
Recipe Pro Tips
- Drain your spinach. Using frozen spinach is more cost-efficient since fresh spinach will wilt in volume. However, frozen spinach also has tons of water! Be sure to thaw and drain the spinach as much as possible before making your filling.
- Let 'em rest. After the quesadillas come off the skillet, let them rest for 2-3 minutes. This allows the filling to fully set.
Recipe FAQs
Sure thing. I've added shredded chicken and cooked ground beef to these before. Really, any type of meat that normally goes in a tortilla would go well here!
Yep! Simply add them to a freezer bag (layered in between parchment paper to avoid sticking) and freeze for up to 2 months.
When you're ready to eat, let them thaw in the fridge overnight. Reheat by using a toaster oven/air fryer, the microwave, or on the stovetop on low heat.
Other Tasty Appetizers You'll Crave!
If you tried this Spinach and Artichoke Dip Quesadillas Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Spinach & Artichoke Dip Quesadillas
Equipment
- Chef's Knife
- Mixing Bowl
- Spoon
- Spatula
Ingredients
- 12 ounces frozen chopped spinach drained
- 2 ounces marinated artichoke hearts drained and chopped; about 3 hearts
- 4 ounces whipped cottage cheese or cream cheese
- 1 ounce shredded mozzarella
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 8 count 8-inch flour tortillas
- shredded monterey jack cheese to stuff into 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 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!
Mark Lavorsky says
We made these after a game night because I was looking for ways to use leftover spinach dip. They were so good, my husband requested them again so I used the recipe's instructions for spinach dip. I was skeptical about the cottage cheese, but when you whip it up it's undetectable.. Thank you!
Shani W. says
I love to hear that! Thank you for your review Mark!