1-Getting started with this recipe begins with prepping your ingredients to make the process smooth and enjoyable. First, melt butter or heat olive oil in a pan over medium heat, then cook the fresh spinach for about 4 minutes until slightly wilted, stirring frequently. Add the finely diced fresh garlic if you’re using it, and cook for an additional 45 seconds while stirring to enhance the flavor.

2-Next, remove the spinach from the heat and place it on paper towels to drain excess moisture, which helps keep your quesadillas from getting soggy. For each quesadilla, lay a tortilla on a cutting board, sprinkle half of it with ½ cup shredded pepper jack cheese, add half of the cooked spinach, sprinkle with half of the feta cheese crumbles, and finish with another ½ cup shredded pepper jack cheese. Fold the other half of the tortilla over the fillings and repeat for the second quesadilla.

3-Heat a large pan or griddle to medium, apply cooking spray, and cook each quesadilla for 5 to 7 minutes per side until crisp and toasty. Once done, cut each into four slices and serve with the Ranch Artichoke Dip. To make the dip, blend 1 cup of Ranch dressing with 3 to 4 jarred artichokes for 20 to 30 seconds until smooth, and remember to rinse the artichokes first if they’re oil-packed.