2 cups parmesan cheese (real parmesan)
1 (10 ounce) box frozen chopped spinach
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
8 oz cream cheese
1/3 cup mayonnaise
2 garlic cloves, minced
Phyllo dough sheets .
Chop artichokes and spinach in food processor
Mix mayo, sour cream, and cream cheese with garlic, then add parmesan, artichokes, and spinach and mix well.
Cut phyllo into small squares and place 4-6 squares in mini muffin tin cups. Brush edges with melted butter and bake at 350 for 4-5 minutes. Fill each cup with spinach dip (a piping bag works well for this), place muffin tin back in the oven and turn off the heat. Check on them after 5 minutes to see if the spinach dip is warm enough and be sure cups aren't getting too brown.
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