Dip:
4 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
8 oz shredded Colby Jack cheese, plus more for topping
1/3 cup fresh, sliced green onion, plus more for topping (greens only)
1/3 cup real bacon bits (not the crunchy ones), plus more for topping
1 Tablespoon powdered ranch dressing mix
1 teaspoon finely minced garlic
Butter topping:
4 Tablespoons butter
1/2 teaspoon powdered ranch dressing mix
1/4 teaspoon garlic powder
Arrange frozen rolls around the outer edges of a 10” cast iron skillet. Place a bowl (with a 5.5" diameter) in the center of the skillet to keep the rolls from rising into the middle space. Let rolls rise for 3-4 hours. (Rising time is dependent on room temperature. It will be obvious when they are ready to bake.) Preheat oven to 350 degrees F. Add all ingredients for the dip into a large bowl and combine using a hand mixer. Scoop dip mixture into the center of the rolls. (It's okay if it's piled high because the rolls are going to rise while baking.) Sprinkle some extra cheese, bacon bits and green onion on the top. In a small saucepan, melt, butter, ranch powder and garlic powder over low heat. Brush most (save about a Tablespoon) of the butter on top of uncooked rolls before placing in the oven. Bake for 30 minutes. Remove from the oven and brush the rest of the butter mixture on top of the rolls. You can also sprinkle more green onion and bacon bits on top for looks. Serve immediately because it's unreal while gooey and warm.