Spinach Olive and Artichoke Dip

Ingredients

• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 10 ounces frozen spinach, thawed and squeezed dry
• 1/2 cup pitted green olives
• One 14-ounce can quartered artichoke hearts, drained
• 1/2 cup grated mozzarella
• 1/2 cup grated Pecorino Romano
• 1 cup grated Parmesan
• 1 clove garlic, chopped
• 1/4 teaspoon grated nutmeg
• Kosher salt and freshly ground black pepper
• 12 dough balls frozen dinner rolls, such as Rhodes, thawed

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