Are you tired of the same old quesadilla recipe? Want to mix things up and try something new? Look no further than these delicious Spinach and Artichoke Dip Quesadillas! This recipe is perfect for those looking to switch up their usual quesadilla game and add some variety to their meal plan.
One of the great things about this recipe is that it’s a healthier spin on the classic spinach and artichoke dip. By using neufchatel cheese instead of regular cream cheese and low-fat, part-skim mozzarella cheese, you can indulge in this delicious dip without all the guilt. The dip itself is a perfect blend of flavors, with the tangy marinated artichoke hearts complementing the earthy spinach and savory cheeses.
But the real star of the show here is the quesadilla itself. The combination of the creamy dip with the crispy, buttery tortilla is simply irresistible. And don’t worry about the preparation; it’s a quick and easy process that takes just 25 minutes from start to finish. All you need is an iron skillet or frying pan, a few simple ingredients, and you’ll be on your way to enjoying these delicious quesadillas in no time.
To make these Spinach and Artichoke Dip Quesadillas, start by preparing the dip. This involves cooking the artichoke hearts and garlic in a nonstick skillet or saucepan over medium-high heat, then adding the spinach until it’s wilted. Next, stir in the neufchatel cheese until it’s melted and well combined with the other ingredients. Finally, add the shredded mozzarella and parmesan cheese, cooking and stirring until everything is melted and well combined.
HOW TO ASSEMBLE QUESADILLAS
Once the dip is ready, it’s time to assemble the quesadillas. Simply drop a tablespoon of butter in an iron skillet or frying pan over medium heat, then divide the prepared dip evenly over each flour tortilla.
Transfer one tortilla to the skillet, toppings-side-up, and cook for 30 seconds until heated through. Then, fold one side of the tortilla over the other, cook for a few more seconds until it starts to sizzle, flip it over and continue to cook until lightly browned. Repeat with the remaining tortillas and dip, adding more butter as needed.
Before serving, cut each quesadilla in half and serve immediately. These Spinach and Artichoke Dip Quesadillas make a great appetizer or main dish, and are sure to become a new favorite in your recipe collection.
HOW TO MAKE SPINACH AND ARTICHOKE DIP QUESADILLAS PERFECT AND CRISP
To get the most out of this recipe, here are a few tips and tricks to keep in mind. First, be sure to use an iron skillet or frying pan to get the best results. This will help to achieve that crispy texture on the outside of the tortilla.
Second, feel free to add in some extra toppings like diced tomatoes, green onions, or jalapeños to add even more flavor and texture to your quesadillas. And finally, if you’re looking to save time, you can prepare the dip ahead of time and store it in the fridge until you’re ready to assemble the quesadillas.
Overall, these Spinach and Artichoke Dip Quesadillas are a delicious and easy-to-make recipe that’s sure to become a new favorite in your household. So why not give them a try today?
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INGREDIENTS:
- For the Dip:
- 1 cup Cara Mia Marinated Artichoke Hearts + 2 tablespoons marinade
- 2 garlic cloves, minced
- 1 bag (6 ounces) baby spinach
- 4 ounces neufchatel cheese
- 1 cup shredded low-fat part-skim mozzarella cheese
- 1/4 cup fancy shredded parmesan cheese
- For the Quesadillas:
- 1 tablespoon butter
- 6 Low Carb Flour Tortillas
INSTRUCTIONS:
1 ) To begin, prepare the dip. Start by chopping up the Cara Mia Marinated Artichoke Hearts into smaller pieces.
2 ) Set a non-stick skillet or saucepan over medium-high heat. Add the chopped artichokes and marinade to the skillet and cook for 1 minute, stirring frequently.
3 ) Stir in the minced garlic and continue to cook for 30 seconds, or until fragrant.
4 ) Add the baby spinach to the skillet and stir until wilted, which should take about 1 to 2 minutes.
5 ) Stir in the neufchatel cheese and continue to stir until completely melted. Neufchatel cheese is a lower-fat version of cream cheese, making it a healthier option.
6 ) Add the shredded mozzarella cheese and parmesan cheese to the skillet, and cook and stir until all the cheese is melted and well combined. This will result in a rich, creamy dip that is perfect for quesadillas.
7 ) Remove the dip from the heat and set it aside.
8 ) Next, prepare the quesadillas. Set an iron skillet or a frying pan over medium heat (an iron skillet is preferred).
9 ) Drop a tablespoon of butter in the skillet to melt. Butter adds a rich flavor and helps the quesadillas crisp up.
10 ) Divide up the prepared dip evenly over each flour tortilla. The amount of dip you use will depend on the size of your tortillas, but you want to make sure that you have enough to create a rich, flavorful filling.
11 ) Transfer one tortilla to the skillet, toppings-side-up. The toppings should be facing up so that they are closer to the heat source and can melt and become gooey.
12 ) Cook for 30 seconds, or until heated through. This will help to warm up the dip and melt the cheese.
13 ) Using a spatula, fold one side of the tortilla over the other. This will create the classic quesadilla shape.
14 ) Cook for a few more seconds, or until it starts to sizzle; then, flip it over and continue to cook just until lightly browned. This will create a crispy texture on the outside of the quesadilla.
15 ) Remove the quesadilla from the skillet and transfer it to a paper towel-lined plate. The paper towel will help to absorb any excess oil.
16) Continue to cook the rest of the quesadillas, adding more butter as needed. You may need to adjust the heat of your skillet to ensure that your quesadillas cook evenly.
17 ) Finally, cut each prepared tortilla in half and serve immediately. These quesadillas are best enjoyed hot and fresh out of the skillet.
This recipe makes six servings, so it’s perfect for sharing with friends and family. The combination of the spinach and artichoke dip with the gooey melted cheese is sure to be a hit with everyone. And with a prep time of just 15 minutes and a cook time of only 10 minutes, it’s a quick and easy meal that you can make any night of the week. So why not give this Spinach and artichoke dip quesadillas a try?
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