Spinach & Artichoke Dip Quesadillas
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!
Servings: 4 servings
Calories: 394kcal
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
- Thaw and drain your frozen chopped spinach.
- Drain and chop about 3 marinated artichoke hearts into small pieces.
- 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!
Notes
Tips & Tricks:
Resting after the quesadillas cook helps the dip fully set inside of the tortillas.
Freezing Instructions:
Layer leftover quesadillas between sheets of parchment paper and add to a freezer-safe bag. Freeze for up to 2 months.
Reheating Instructions:
Thaw frozen quesadillas overnight in the fridge. Reheat either using the microwave, air fryer/toaster oven, or the stovetop (on low heat).
Nutrition
Calories: 394kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 883mg | Potassium: 354mg | Fiber: 7g | Sugar: 2g | Vitamin A: 10311IU | Vitamin C: 8mg | Calcium: 182mg | Iron: 2mg