I enjoy spinach and artichoke dip, but I am picky about it. It has to be really creamy and cheesy for me to enjoy it. I found this recipe from pinterest, and changed it up just slightly to match my tastes. I used a little more cream cheese and parmesan cheese than the recipe called for, 1oz less spinach (mostly because it comes in a 5oz container or 12oz and I don’t need all that extra), and a different kind of tortilla shell.
- 1 tsp olive oil
- 8 oz artichoke hearts drained and chopped
- 5 oz baby spinach leaves
- 6 oz cream cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese shredded
- 8 tortilla shells
Heat oil in large stock pot over medium-high heat
Add chopped artichoke hearts and cook for 1-2 minutes
Lower heat to medium and add spinach
Cook spinach, stirring constantly, until wilted
Add cream cheese, mozzarella cheese, and parmesan cheese and stir until melted
Spread 1/4 of the mixture on 4 of the tortillas
Top with other tortillas
Use medium skillet to heat quesadillas, flipping after a few minutes
Slice up and serve warm
Join the Son Shine Community
Become a master of the kitchen.
Acquire new recipes, learn new techniques, and discuss your kitchen accomplishments & mishaps with others.