Spinach and Artichoke Dip
Quesadillas

Recipe developed by: www.diethood.com

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6

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

PREPARE THE DIP

1. Chop up the artichokes into smaller pieces.
2. Set a nonstick skillet or saucepan over medium-high heat.
3. Add chopped artichokes and marinade to the skillet; cook for 1 minute, stirring frequently.
4. Stir in garlic and continue to cook for 30 seconds, or until fragrant.
5. Add spinach; stir and cook until wilted, about 1 to 2 minutes.
6. Stir in neufchatel cheese; continue to stir until completely melted.
7. Add mozzarella cheese and parmesan cheese.
8. Cook and stir until all is melted and well combined.
9. Remove from heat and set aside.

PREPARE THE QUESADILLAS

10. Set an iron skillet or a frying pan over medium heat. (Iron skillet preferred)
11. Drop a tablespoon of butter to melt.
12. Divide up the prepared dip evenly over each flour tortilla.
13. Transfer one tortilla to skillet, toppings-side-up.
14. Cook for 30 seconds, or until heated through.
15. Using a spatula, fold one side of the tortilla over the other.
16. Cook for a few more seconds, or until it starts to sizzle; flip it over and continue to cook just until lightly browned.
17. Remove from skillet and transfer to a paper towel-lined plate.
18. Continue to cook the rest, adding more butter as needed.
19. Cut each prepared tortilla in half and serve immediately.