CHEESY ARTICHOKE DIP
prep 30 minutes rise 1 hour bake 30 minutes at 375°F stand 10 minutes
1. Divide each roll into two portions. Shape each portion into a small ball, pulling edges under to make a smooth top. Place rolls 2 to 3 inches apart on a floured sheet of parchment paper or waxed paper. Lightly cover and let rise 1 to 1½ hours or until nearly double in size.
2. Preheat oven to 375°F. In an extra-large bowl beat cream cheese with a mixer on medium to high 30 seconds. Add sour cream and milk; beat until combined. Beat in 1½ cups of the Italian-blend cheeses. Stir in artichokes, spinach, green onions, and garlic. Spread artichoke mixture into a 13×9-inch baking pan or 3-qt. rectangular baking dish. Sprinkle remaining Italian-blend cheeses over top.
3. Bake 15 minutes. Remove from oven. Arrange rolls on top of hot dip. Lightly brush roll tops with melted butter. Sprinkle rolls with Parmesan cheese.
4. Bake 15 to 20 minutes more or until rolls are golden and dip is hot. Let stand 10 minutes before serving.
number of servings 24 (3 Tbsp. and 1 roll each)
per serving 147 cal., 8 g fat (5 g sat. fat), 24 mg chol., 242 mg sodium, 13 g carb., 1 g fiber, 2 g sugars, 5 g pro.
MAKE AHEAD
Prepare as directed through Step 2 except do not preheat oven. Cover surface of dip with plastic wrap and refrigerate up to 4 hours. Continue as directed, baking 20 minutes in Step 3.
HEALTHY CHOICE
Use reduced-fat versions of the cream cheese and sour cream to cut some fat without sacrificing flavor.