Spinach and Artichoke Dip Quesadillas

• Vegetarian

• Produce

  • 1 bag Baby spinach
  • 1 cup Cara mia marinated artichoke hearts
  • 2 Garlic cloves

• Bread & Baked Goods

  • 6 Flour tortillas, Low Carb

• Dairy

  • 1 tbsp Butter
  • 1 cup Mozzarella cheese, low fat part skim
  • 4 oz Neufchatel cheese
  • 1/4 cup Parmesan cheese, fancy

Found on diethood.com

Description

Ingredients

• 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
• 1 tablespoon butter
• 6 Low Carb Flour Tortillas

Directions

• Chop up the artichokes into smaller pieces.
• Set a nonstick skillet or saucepan over medium-high heat.
• Add chopped artichokes and marinade to the skillet; cook for 1 minute, stirring frequently.
• Stir in garlic and continue to cook for 30 seconds, or until fragrant.
• Add spinach; stir and cook until wilted, about 1 to 2 minutes.
• Stir in neufchatel cheese; continue to stir until completely melted.
• Add mozzarella cheese and parmesan cheese.
• Cook and stir until all is melted and well combined.
• Remove from heat and set aside.
• Set an iron skillet or a frying pan over medium heat. (Iron skillet preferred)
• Drop a tablespoon of butter to melt.
• Divide up the prepared dip evenly over each flour tortilla.
• Transfer one tortilla to skillet, toppings-side-up.
• Cook for 30 seconds, or until heated through.
• Using a spatula, fold one side of the tortilla over the other.
• Cook for a few more seconds, or until it starts to sizzle; flip it over and continue to cook just until lightly browned.
• Remove from skillet and transfer to a paper towel-lined plate.
• Continue to cook the rest, adding more butter as needed.
• Cut each prepared tortilla in half and serve immediately.