Spinach & Artichoke Quesadillas

Spinach and Artichoke Quesadillas

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 Hot Spinach and Artichoke Dip: You’re Grown- Now You Can Cook pg. 26 (or purchased pre-made)

6-inch flour tortillas

Olive oil

For dipping:

½ cup sour cream topped with chopped chives


(Makes one quesadilla at a time. They can be kept warm in the oven at set at 200 degrees)

Heat skillet over medium high heat.

Spread spinach and artichoke dip on a tortilla.

Top with a second tortilla.

Sauté for about 1 minute per side to lightly brown.

Serve warm with sour cream, if desired.

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