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Spinach Dip Quesadillas

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.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?