Food writer and blogger Melissa Sperka published a collection of recipes that will bring out your love of Southern food and cooking in no time at all. Pick up a copy of her cookbook and prepare to put some South in your mouth.
You can’t beat a fabulous dip that bakes the dippers along with it in the same skillet. I love placing this interactive dip in the center of the table, then stepping back and watching everyone dig in. There’s never a scoop left over.
Cook’s note: The frozen yeast dinner rolls used in this recipe are unbaked. They are small rounds of frozen dough that can be found in the frozen section of most grocery stores.
- 16 frozen yeast dinner rolls (see cook's note, above)
- 1 tablespoon unsalted butter, for pan
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon garlic salt
- 1/2 cup unsalted butter, melted
- 4 ounces chive and onion cream cheese, softened
- 1 cup real mayonnaise
- 1 cup sour cream
- 2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 2 cups shredded pepper Jack cheese, divided
- 8 ounces jumbo lump crabmeat
- 1 tablespoon chopped fresh chives
For 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.
Butter the bottom and sides of a 12-inch cast-iron skillet.
Sift together the Parmesan cheese, parsley, and garlic salt into a 1-gallon resealable plastic bag.
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 ½ hours, or until doubled.
For the dip
Preheat the oven to 350°F.
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.
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.
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 overbrowning, if needed.
Let rest for 5 minutes on the counter before serving.