In a mixing bowl, combine the cream cheese, sour cream, 1 cup of grated Havarti cheese, Parmesan cheese, minced garlic, red pepper flakes, kosher salt, and black pepper. Mix until smooth and well combined. Be sure to taste and adjust seasoning as needed!
Fold in the defrosted and drained spinach along with the chopped artichoke hearts into the cheese mixture. Stir until everything is evenly distributed. The filling should be thick and creamy, with flecks of green from the spinach.
Heat a skillet or griddle over medium heat and add half a tablespoon of butter or olive oil. Place one tortilla in the skillet and spread a generous amount of the spinach dip filling on one half of the tortilla. Sprinkle with additional Havarti cheese for extra melty goodness.
Fold the tortilla over the filling, creating a half-moon shape. Cook for about 3-4 minutes on one side, or until it’s golden brown and crispy. Carefully flip the quesadilla and cook the other side for another 3-4 minutes. Repeat with the remaining tortillas and filling.
Once cooked, remove the quesadillas from the skillet and let them cool for a minute. Use a sharp knife to slice them into wedges. Serve warm with your favorite dipping sauces, such as salsa or sour cream.
