- 2 packages mini phyllo cups (found in the freezer section)
- 12 ounce jar of marinated artichoke hearts, drained
- 1/2 cup of parmesan
- 1/3 cup veganaise
- 1/3 cup Toffuti cream cheese
- 1/3 cup chopped frozen spinach, thawed
- 1 clove garlic
- 1/4 teaspoon salt
Preheat oven to 350F. Put everything except the phyllo cups in a food processor.
Pulse until creamy - you'll have to scrape the bowl down a couple of times.
Fill the phyllo cups with the mixture and bake for 8 minutes.
If you have any leftover filling you could put it in mushrooms for a fast, stuffed mushroom. Enjoy!!!