Spinach Dip Quesadillas
Gooey, cheesy quesadillas make a terrific appetizer or light meal. Learn How to Make Quesadillas with Spinach Dip. And be prepared for rave reviews!
My picky hubby has always steered away from artichoke hearts, so I didn’t reveal the list of ingredients when I offered him one of these Spinach Quesadillas. Imagine my surprise when he told me over and over how delicious they were! Plus, they are super simple to make.
Why You’ll Love
After one bite of the quesadillas, our friend and one of our dinner guests, John, looked up and declared that we didn’t even need the pizza. I sent him home with a few of the leftovers!
If you have leftover spinach dip, it can be used to make a fun appetizer or lunch.
Customize with your favorite cheeses, or add sauteed mushrooms, grilled shrimp, or diced ham!
You can make these with small street taco tortillas or regular tortillas that you’ll cut into wedges.
8 ounces cream cheese, at room temperature
1/4 cup sour cream
2 cups grated Havarti cheese, divided
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
A pinch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
9-ounce package frozen chopped spinach, defrosted and squeezed dry
14-ounce can artichoke hearts, drained and chopped
18 street taco tortillas
1 tablespoon butter or olive oil
Place the cream cheese and sour cream in a large bowl. Beat until smooth with a hand mixer.
Stir in 1/2 cup of the Havarti, the Parmesan, garlic, pepper flakes, salt, and pepper until well combined. Mix in the spinach and artichoke hearts. Set aside.
Melt butter or heat olive oil in a large saute pan over medium heat. Place 2-3 tortillas in the pan and top each with a rounded tablespoon of Havarti.
Scoop out 1/4 cup of the spinach dip and place it on top of the cheese. Use a second tortilla to press down and flatten the filling. Cook until the tortilla is browned, then flip and cook until the filling is heated through, and the second side is toasted.
Remove, and cut in half if desired. Repeat with the rest of the tortillas and fillings.
Serve warm with salsa, if desired.
You can also fold about half the amount of fillings on one tortilla to make “‘papadias,” or a handheld quesadilla.