Baked Gluten-Free Artichoke and Spinach Dip Bites

Preheat oven to 350°F (175°C).

In a large bowl, combine the drained and chopped artichoke hearts, thawed and squeezed dry spinach, softened cream cheese, sour cream, mayonnaise, minced garlic, parmesan cheese, mozzarella cheese, red pepper flakes (if using), salt, and pepper.

Mix all ingredients well until thoroughly combined.

Arrange the gluten-free phyllo cups on a baking sheet.

Spoon the artichoke and spinach dip mixture into each phyllo cup, filling them almost to the top.

Bake in the preheated oven for 12-15 minutes, or until the phyllo cups are golden brown and the filling is bubbly and heated through.

Let cool slightly before serving. Garnish with extra parmesan or fresh parsley, if desired.