Melt butter (or heat olive oil) in a large pan over medium heat. Once melted, add fresh spinach and cook for 4 minutes, stirring frequently.

Add the garlic and cook for 45 seconds, stirring constantly.

Remove from heat, place cooked spinach on paper towels, and cover to remove excess moisture.

Lay a tortilla on a cutting board. Sprinkle half with ½ cup of shredded cheese, add half of the wilted spinach, sprinkle with half of the crumbled feta, and finish with another ½ cup of shredded cheese.

Fold the naked half of the tortilla over the side with fillings. Repeat for the second quesadilla.

Heat a large pan or griddle to medium heat and spritz with cooking spray.

Add quesadillas and cook for 5-7 minutes on each side, or until crispy and golden.

Remove from heat, cut into four slices, and serve with Ranch Artichoke Dip.

Add ranch dressing and canned artichokes to a blender and blend for 20-30 seconds until smooth.