Wednesday, March 31, 2010

Artichoke Spinach Dip Quesadillas

We are a dip family.  Queso, salsa, onion, bean, we love them all.  One of our very favorites is artichoke and spinach.  I made some over the weekend and had leftovers, so I decided to make quesadillas out of it.  They turned out super yummy! 

1 can of Artichoke Hearts (drained and chopped)
1 box of Frozen Spinach (thawed and drained)
1/2 cup Hellmann's Mayonnaise
1/2 cup Sour Cream
1/3 cup Parmesan Cheese
1/2 Cup Mozzarella
1 tbs Lowry's Garlic Salt (adjust to your taste)
Burrito-size Tortillas

Combine all of the ingredients (except tortills - of course). 
Scoop the mixture onto one half of of a tortilla. 
Fold the tortilla over. 
Cook in a buttered skillet or on a griddle until the bottom is nicely browned. 
Flip and cook until the other side is browned and the filling is all melty and gooey.

Printable Recipe

For more recipes using Hellmann's mayonnaise, visit  While there, check out their Real Food Project, which features how-to tutorials (hosted by Bobby Flay) offering tools and techniques for great tasting, at-home meals.

*Disclosure: I was entered for a chance to win a Hellmann's® prize package in exchange for this post.  No monetary exchange took place.

** This post is linked to Foodie Friday at Designs by Gollum, Colleen's Kitchen Recipe Swap at And Baby Makes Five, and Potluck Sunday at Mommy's Kitchen.