1 (10 ounce) package frozen chopped spinach, thawed and drained well
1 (6 ounce) jar artichoke hearts, drained and chopped coarsely
6 ounces of cream cheese, softened
2 Tablespoons mayonnaise
2 Tablespoons sour cream
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic salt
Preheat oven to 400 degrees and spray a mini muffin tin with cooking spray.
Using a biscuit cutter or the rim of a glass to cut a 3-inch circle in each piece of sandwich bread. Gently press each circle in the muffin tin. You can crimp the edges with your fingers if you want to make them fancy.
Bake in the oven for 3-4 minutes or until just lightly toasted.
In a medium bowl add the spinach, chopped artichokes, cream cheese, mayonnaise, sour cream, mozzarella, Parmesan cheese, and garlic salt. Mix until combined.
Place a heaping tablespoon of the spinach artichoke mixture into each cup and sprinkle additional Parmesan cheese on top if desired.
Bake for 5-6 minutes or until mixture is hot and bread is golden brown. Remove from muffin tins and serve.