Spinach and Artichoke Quesadilla w/Bacon

Brandy Bender


I love spinach and artichoke dip!!!!

★★★★★ 2 votes
8 Quesadillas
35 Min
5 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
The spinach and artichoke dip alone is delicious and would make a great appetizer. But add bacon and turn into a quesadilla... OMG. It's fabulous! The smoky flavor from bacon makes the quesadilla. If you want your quesadilla on the crisp side, simply assemble the quesadilla as instructed and place in a warm frying pan. Then, place the pan on the stove and heat each side until the quesadilla crisps up a bit.


1 pkg
frozen spinach, thawed, 10 oz.
2 can(s)
artichoke hearts, drained & chopped, 13 oz
1/2 c
1/2 c
sour cream
1 c
Parmesan cheese, grated
1 c
pepper jack cheese, grated
flour tortillas
16 slice
bacon, cooked and chopped (bacon bits)


1Cook spinach in microwave on HIGH for 5 minutes.
2Preheat oven to 350 degrees F. Grease a casserole dish with non stick cooking spray.
3Combine all ingredients but pepper jack cheese in a large bowl. Stir well with a metal spoon.
4Place in the prepared casserole dish & sprinkle pepper jack cheese on top.
5Bake for 30 minutes. Keep warm in low temp oven.
6Spread some of the mixture onto a flour tortilla.
7Place 2nd flour tortilla on top and place in microwave for a minute and a half or until cheese is melted and tortillas are stuck together.
8Cut into 4 triangles and serve. Enjoy!