Spinach and Artichoke Dip Phyllo Cups

• Vegetarian

• Produce

  • 2 (14 oz. cans Artichoke hearts
  • 4 tbsp Garlic
  • 1 Parsley
  • 1/2 cup Red bell pepper
  • 1 (5 oz. bag Spinach

• Baking & Spices

  • 1/4 tsp Cayenne
  • 3 tbsp Flour
  • 4 (15 count boxes Phyllo cups

• Dairy

  • 6 tbsp Butter
  • 1 (8 Oz. package Cream cheese
  • 1/2 cup Feta
  • 1/2 cup Parmesan, grated
  • 1 3/4 cups Pepper jack cheese, grated
  • 1 1/2 cup Whole milk

Found on thecozycook.com

Description

Ingredients

• 6 Tablespoons Butter, separated
• 4 Tablespoons Garlic, Minced**
• 1 (5 oz.) bag Spinach
• 2 (14 oz.) cans Artichoke Hearts, Rinsed And Drained
• 3 Tablespoons Flour
• 1 + ½ cup Whole Milk (more If Needed)
• 1 (8 Oz.) package Softened Cream Cheese
• ½ cup Crumbled Feta
• ½ cup Grated Parmesan
• 1 + ¾ cups Grated Pepper Jack Cheese, separated
• ¼ teaspoon Cayenne
• 4 (15 count) boxes Phyllo cups* (In the frozen section at the grocery store)
• ½ cup finely diced red bell pepper
• Parsley, finely diced, to garnish

Directions

• Melt half of the butter (3 tablespoons) in a large skillet over medium heat.
• Add the minced garlic and cook for a couple of minutes.
• Increase the heat slightly and add in the spinach, stirring around until it begin to wilt (this takes just a few minutes.) .
• Use tongs to remove the spinach from the skillet and place it in a small strainer. Hold the strainer over the skillet and press a large spoon on top of it to squeeze out the excess juice. Set the spinach aside.
• Slice the artichokes into smaller pieces and add it to the skillet. Cook over medium high heat for about 15 minutes, until liquid is cooked off and the artichokes start to get a little color. Remove the artichokes from the skillet.
• Using the same skillet, (Or a large pot), melt the 3 remaining tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in the milk. Stir and cook until thickened. You can always add a little more milk to reduce the thickness of this dip a bit.
• Add cream cheese, feta, Parmesan, ¾ cup of the pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Mix the artichokes and spinach into the dip.
• Spoon the dip into the phyllo cups and sprinkle each with the remaining cup of pepper jack cheese.
• Toss into a 350 degree oven until the additional cheese on top is melted, about 5 minutes. Sprinkle the tops with the diced red bell pepper and parsley, and serve!