1-Gathering and Prepping Ingredients: First, melt the butter or heat olive oil in a large pan over medium heat. Add the fresh spinach and cook for about 4 minutes until it’s slightly wilted, stirring frequently to keep it even. This step helps bring out the vibrant greens and reduces moisture for better texture.

2-Next, add the garlic and cook for 45 seconds while stirring, letting its aroma shine through. Remove the spinach from the pan and place it on paper towels; cover with additional paper towels to squeeze out excess moisture and prevent sogginess. Now, lay one tortilla on a cutting board, sprinkle half of the shredded pepper jack cheese (about ½ cup) over half of it, add half of the cooked spinach, then half of the feta cheese crumbles, and top with another ½ cup shredded cheese.

3-Cooking and Serving: Fold the tortilla over to form a half-moon shape, and repeat with the second tortilla and the remaining ingredients. Heat a large pan or griddle to medium heat and lightly grease it with cooking spray or oil. Cook each quesadilla for 5-7 minutes on each side until they’re crispy and toasted, giving you that perfect golden exterior.

4-To finish, blend the ranch dressing with the artichokes for 20-30 seconds until smooth for your dip. Cut each quesadilla into four wedges and serve them warm with the dip. For a twist, remember to try recipes like our salsa verde options if you want to mix things up with other dips.