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Give three cheers for this ultimate handheld twist on two classic fan-favorites: cheesy, melty spinach and artichoke dip, and sweet, fluffy Hawaiian rolls. Top with gooey, melty Tillamook Whole Milk Mozzarella and a drizzle of garlicky butter before baking for a crowd-pleasing starter that’ll be gone before halftime.
45minserves 12
Ingredients
For Spinach Dip
1 tub (7oz) of Tillamook Original Farmstyle Cream Cheese Spread (softened ahead of time)
1⁄4 cup Tillamook Cultured Sour Cream
1⁄4 cup Mayonnaise
1 can Artichoke Hearts (chopped)
12 oz. frozen chopped spinach, thawed and excess liquid squeezed out
1 tbsp Garlic Paste/Powder
For the rolls
1 12-pack Hawaiian Rolls
2 tsp Garlic Powder
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Preheat oven to 350 degrees Fahrenheit.
Combine first eight ingredients in a large microwave-safe mixing bowl.
Microwave for one minute intervals, stirring in between, until cheese is fully melted and incorporated. Set aside.
Prepare 1 package Hawaiian rolls by cutting out a square from the center of each. Arrange on a baking sheet.
Generously fill hollowed Hawaiian rolls with spinach dip.
Brush or spoon melted butter over top of each roll.
Top with sprinkles of remaining 1/2 cup of Tillamook Whole Milk Mozzarella shreds
Bake at 350 until cheese is golden brown and serve immediately
Tip: Save the removed insides of the Hawaiian rolls to serve alongside any other dips on your game-day spread.
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