Makes 30

10 8-inch flour tortillas

1 box Spinach and Artichoke Dip 

8 ounces cheddar cheese, grated

8 ounces Jack cheese, grated

Preheat oven to 400∞F.

Thaw dip over night in refrigerator or in the microwave on high for 5-6 minutes.

Spray baking sheet with non-stick cooking spray.

Using 4-inch diameter biscuit cutter, cut 3 smaller tortillas out of each tortilla. This can be done quickly by stacking the tortillas.

Lay out 15 of the 4-inch tortillas on baking sheet.

Mix grated cheddar and jack cheese together. Place 1 tablespoon of mixed cheeses on each tortilla.

Place 1 tablespoon dip on top of cheeses.

Top with another 4-inch tortilla, pressing down lightly to flatten.

Place baking sheet on lower rack of the oven for 4 minutes.

Carefully flip over each quesadilla with spatula, returning to oven for 2-3 minutes.

Remove from oven. Cool for 2-3 minutes before transferring to serving platter.