Cheesy Skillet Artichoke Dip

Ingredients

1 (15-16 oz.) package frozen white dinner rolls, thawed (12 rolls)	1 (8-oz.) package cream cheese, softened	8 oz. sour cream
¼ cup milk	8 oz. shredded Italian blend cheeses	2 (14-oz.) cans artichoke hearts, drained and chopped
3 cups choppped fresh baby spinach	½ cup sliced green onions (4)	2 cloves garlic, minced
1 Tbsp. butter, melted	1 Tbsp. grated Parmesan cheese

Directions

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 for 1 to 1 1/2 hours or until nearly double in size.
2. Preheat oven to 375°F. In a very large mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sour cream and milk; beat until combined. Beat in 1 1/2 cups of the shredded cheeses. Stir in artichokes, spinach, green onions, and garlic. Transfer artichoke mixture to an oven-going very large skillet, spreading evenly. Sprinkle remaining shredded cheeses over dip.
3. Bake for 15 minutes. Remove skillet from oven.