4 (3 ounce) packages cream cheese
5 tablespoons mayonnaise
1 teaspoon vanilla extract
1 cup sour cream, divided
1 (12 ounce) can frozen chopped spinach
1 large onion, chopped
2 teaspoons dried parsley
Place 2 parts cream cheese cheese mixture into the center of the muffin, leaving about 1/4 teaspoon as much of it in the center of each muffin as necessary for the shape. Fold in softened mayonnaise. Sprinkle in vanilla extract and stir so that very little of the milk is left. Cover and refrigerate at least 12 hours for the sandwich to bring best to where it will dry.
If desired, reserve 1/2 cup of cream cheese mixture and swap it out for spinach, onion and parsley serving.