Spinach and Artichoke Quesadillas
Ingredients
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
Directions
(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.