Cajun Crab Dip with Garlic-Herb Roll Dippers

• Seafood

  • 8 oz Lump crabmeat, jumbo

• Produce

  • 1 tbsp Chives, Fresh
  • 1 tsp Garlic powder
  • 1 tbsp Italian parsley, fresh

• Condiments

  • 1 tsp Hot sauce
  • 1 cup Mayonnaise, real

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 5 1/2 tbsp Cajun seasoning
  • 1 tsp Garlic salt
  • 1/2 tsp Seasoned salt

• Bread & Baked Goods

  • 16 Yeast dinner rolls, frozen

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 Butter
  • 4 oz Chive and onion cream cheese
  • 1/3 cup Parmesan cheese, grated
  • 2 cups Pepper jack cheese
  • 1 cup Sour cream

• Other

  • 1/2 cup (1 stick, or 4 ounces unsalted

Found on mom.me

Description

Directions

• 1. To make the rolls: Place the frozen dinner rolls on a waxed paper–lined baking sheet. Cover with plastic wrap. Allow to thaw at room temperature for 30 minutes. The dough should be thawed but still cold. 2. Butter the bottom and sides of a 12-inch cast-iron skillet. 3. Sift together the Parmesan cheese, parsley, and garlic salt into a 1-gallon resealable plastic bag. 4. Dip the thawed dinner rolls into the melted butter. Toss them in the plastic bag that contains the Parmesan cheese mixture. Arrange side by side around the edge of the prepared skillet. Cover with plastic wrap and let rise for 2 to 2 1/2 hours, or until doubled. 5. To make the dip: Preheat the oven to 350 F. 6. In a medium-size mixing bowl, using an electric mixer on medium-high speed, whip together the cream cheese, mayonnaise, sour cream, melted butter, Cajun seasoning, garlic powder, seasoned salt, black pepper, and hot sauce until fully combined. 7. By hand, mix in 1 cup of the pepper Jack cheese, the crabmeat, and chives. Unwrap the skillet and pour the cheese mixture into the center of the skillet. Top with the remaining cup of shredded pepper Jack cheese. 8. Bake for 30 minutes, or until the rolls are golden and the dip is heated through, covering the rolls with aluminum foil during the final 10 minutes of baking to prevent over browning, if needed. 9. Let rest for 5 minutes on the counter before serving.