Go Back
+ servings
Print Recipe
3.5 from 2 votes

Spinach and Artichoke Dip Phyllo Cups

Flaky phyllo cups filled with a four-cheese spinach and artichoke dip that’s topped with finely diced red bell peppers and a sprinkle of parsley.


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


  • 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, 3/4 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!


To prepare this ahead of time:
1.) You can make the dip ahead of time, put it in an airtight container and refrigerate until ready to serve. At that point, you can scoop the dip into the phyllo cups, top with a little extra pepper jack cheese, and pop it in the oven for about 5 minutes at 350 degrees.
2.) You can fill the cups, place them back into the trays that the cups came in, and freeze them. They reheat very quickly in the oven from a frozen state (I just tried it, they only needed 10 minutes max to heat up.) Once they're completely frozen you can pop them all into a freezer bag and use them as you want & need :)
*You can also serve half of this in phyllo cups and the other half with pita bread for dipping!
**I only used 2 Tablespoons of minced garlic, and it was delicious ;)


Calories: 283kcal, Carbohydrates: 14g, Protein: 9g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 47mg, Sodium: 482mg, Potassium: 133mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1985IU, Vitamin C: 19.5mg, Calcium: 213mg, Iron: 0.9mg