# Components:
→ Cheese Lava Dip
01 - 2 cups shredded sharp cheddar cheese
02 - 1 cup cream cheese, softened
03 - 0.5 cup sour cream
04 - 0.5 cup diced fire-roasted tomatoes, drained
05 - 0.25 cup pickled jalapeños, chopped
06 - 0.25 cup chopped green onions
07 - 0.25 teaspoon smoked paprika
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon onion powder
10 - Salt and freshly ground black pepper to taste
→ Volcano Base & Platter Items
11 - 12 oz (340 g) smoked sausage ring or kielbasa, sliced
12 - 1 cup cherry tomatoes
13 - 1 cup mini bell peppers, sliced into strips
14 - 1 cup baby carrots
15 - 1 cup broccoli florets
16 - 2 cups tortilla chips
17 - 1 cup pita chips (gluten-free if preferred)
→ Garnish (optional)
18 - 2 tablespoons chopped fresh cilantro
19 - 0.25 cup sliced black olives
20 - Red chili flakes, to taste
# Directions:
01 - Set the oven temperature to 375°F (190°C).
02 - Combine shredded cheddar, cream cheese, sour cream, fire-roasted tomatoes, jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium bowl until the mixture is smooth and uniform.
03 - Transfer the cheese mixture into a 2-cup capacity ovenproof ramekin. Shape the top into a volcano mound with a small well in the center to mimic a crater.
04 - Place sliced smoked sausage on a baking sheet.
05 - Bake both the ramekin and sausage in the preheated oven for 12 to 15 minutes, until the dip is bubbling and the sausage is thoroughly heated.
06 - Position the baked cheese dip in the center of a large serving platter. Surround it with warmed sausage slices, cherry tomatoes, bell peppers, baby carrots, broccoli florets, tortilla chips, and pita chips, arranging the vegetables and chips to resemble lava flows with vibrant red and orange colors.
07 - Sprinkle chopped cilantro, sliced black olives, and red chili flakes over the dip to simulate volcanic ash and lava. Serve immediately, allowing guests to scoop the hot molten dip with vegetables, sausage, or chips.
