Why You’ll Love This Recipe
This recipe combines the beloved flavors of spinach artichoke dip with the convenience of a handheld quesadilla. It’s quick to prepare, packed with vegetables, and offers a creamy, cheesy filling that’s both comforting and delicious. Plus, it’s easily customizable to suit your taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Flour or corn tortillas
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Fresh spinach (chopped)
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Canned artichoke hearts (drained and chopped)
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Cream cheese (softened)
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Sour cream or Greek yogurt
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Mozzarella cheese (shredded)
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Parmesan cheese (grated)
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Garlic powder
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Onion powder
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Salt and pepper
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Olive oil or butter (for cooking)
Directions
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In a bowl, mix together cream cheese, sour cream or Greek yogurt, garlic powder, onion powder, salt, and pepper until smooth.
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Stir in chopped spinach, artichoke hearts, mozzarella, and Parmesan cheese until well combined.
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Heat a large skillet over medium heat and lightly grease with olive oil or butter.
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Place one tortilla in the skillet and spread a generous amount of the spinach-artichoke mixture evenly over half of the tortilla.
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Fold the tortilla over to cover the filling and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
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Remove from heat and let cool slightly before slicing into wedges.
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Serve warm with salsa, sour cream, or your favorite dipping sauce.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 10 minutes
Variations
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Use gluten-free or low-carb tortillas to suit dietary needs.
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Add cooked chicken for extra protein.
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Mix in jalapeños or red pepper flakes for a spicy kick.
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Substitute mozzarella with pepper jack or cheddar for different cheese flavors.
Storage/Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a toaster oven to restore crispiness. Avoid microwaving to prevent sogginess.
FAQs
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before adding.
Can I make the filling ahead of time?
Yes, prepare the spinach-artichoke mixture in advance and refrigerate until ready to use.
What’s the best cheese for quesadillas?
Mozzarella melts well and has a mild flavor, but you can also use cheddar, Monterey Jack, or pepper jack.
Are these quesadillas vegetarian?
Yes, this recipe is vegetarian but can be modified to include meat.
Can I freeze spinach artichoke quesadillas?
It’s best to freeze before cooking; reheat in an oven or toaster oven for best texture.
How do I prevent soggy quesadillas?
Cook on medium heat and avoid overfilling to maintain crispness.
Can I use different tortillas?
Yes, flour, corn, whole wheat, or gluten-free tortillas all work well.
Can I add other veggies?
Yes, mushrooms, bell peppers, or onions make great additions.
Is this recipe keto-friendly?
Use low-carb tortillas or make your own to keep it keto-friendly.
How do I store leftover quesadillas?
Keep in an airtight container in the fridge and reheat shortly before serving.
Conclusion
Spinach Artichoke Quesadillas are a delicious, easy-to-make dish that combines creamy, cheesy spinach artichoke filling with crispy tortillas for a satisfying snack or meal. Perfect for busy days or casual entertaining, these quesadillas offer a tasty way to enjoy classic dip flavors in a handheld form.

Spinach Artichoke Quesadillas
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Pressure Cooking, Sautéing
- Cuisine: Mexican
- Diet: Vegetarian
Description
Spinach Artichoke Quesadillas are a cheesy, flavorful twist on a classic quesadilla, filled with creamy spinach and artichoke dip ingredients. They’re quick to prepare, packed with vegetables, and offer a comforting blend of melty cheese and savory veggies in a handheld snack or meal.
Ingredients
-
Flour or corn tortillas
-
Fresh spinach (chopped)
-
Canned artichoke hearts (drained and chopped)
-
Cream cheese (softened)
-
Sour cream or Greek yogurt
-
Mozzarella cheese (shredded)
-
Parmesan cheese (grated)
-
Garlic powder
-
Onion powder
-
Salt and pepper
- Olive oil or butter (for cooking)
Instructions
-
Flour or corn tortillas
-
Fresh spinach (chopped)
-
Canned artichoke hearts (drained and chopped)
-
Cream cheese (softened)
-
Sour cream or Greek yogurt
-
Mozzarella cheese (shredded)
-
Parmesan cheese (grated)
-
Garlic powder
-
Onion powder
-
Salt and pepper
- Olive oil or butter (for cooking)
Notes
-
Use gluten-free or low-carb tortillas for dietary preferences.
-
Add cooked chicken for extra protein.
-
Spice it up with jalapeños or red pepper flakes.
-
Substitute mozzarella with pepper jack or cheddar for flavor variation.