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Spinach Artichoke Dip Quesadillas

Spinach Artichoke Dip Quesadillas

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Meg's Everyday Indulgence


  • 3/4 cup frozen spinach, thawed (measured while frozen)
  • 8 oz. cream cheese, room temperature
  • 1/3 cup finely chopped artichoke hearts (from can)
  • 1/3 cup shredded parmesan
  • 3/4 cup shredded mozzarella
  • 1 clove garlic, grated with microplane or finely minced
  • 1/4 tsp. kosher salt
  • Pinch of black pepper
  • 8-10 fajita size flour tortillas
  • 1 Tbsp. butter


  • Preheat skillet over medium heat. Over the sink, squeeze thawed spinach until liquid no longer comes out. You can do this with your hands or place it in a kitchen towel and ring it out. It may stain the towel so use one you that can be stained.
  • In a large bowl, combine the spinach, cream cheese, chopped artichokes, parmesan, mozzarella, garlic, salt and pepper. Spread mixture evenly between 4 to 5 flour tortillas (depending on how full you want them). Top each with another tortilla. Set aside.
  • Melt 1 teaspoon of the butter in the skillet and add 1 prepared quesadilla. Cook until golden brown, 1 to 2 minutes, then flip and cook an additional 2 minutes. Remove from skillet and slice with pizza cutter. Cook remaining quesadillas, adding more butter when needed.