For dip, boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients. Preheat oven to 400°F. 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 Tbsp. of mixed cheeses on each tortilla. Place 1 Tbsp. 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. Makes 30.