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Spinach and Artichoke Dip Quesadillas
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Yield: 4 quesadillas (6 points each for blue, green and purple)

  • 4 Ole Xtreme High Fiber Tortillas
  • 4 oz. reduced-fat cream cheese, room temperature works best
  • 5 oz. frozen chopped spinach, thawed
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 1/2 cup fat-free sour cream
  • 1/4 cup artichoke hearts, chopped
  • 2 tablespoons Parmesan cheese, shredded
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon salt
  1. Preheat a frying pan on medium/low heat.

  2. In a large bowl mix together the cream cheese, spinach, mozzarella cheese, sour cream, artichoke hears, Parmesan cheese, garlic and salt. Divide into four portions.

  3. Spread one portion of the dip onto half of a quesadilla and fold in half. Spray frying pan with no-stick cooking spray and place quesadilla in pan. Heat for 2-3 minutes on each side. Repeat with the rest of the ingredients.