# Components:
→ Cheese Lava Dip
01 - 2 cups shredded sharp cheddar cheese
02 - 1 cup cream cheese, softened
03 - 1/2 cup sour cream
04 - 1/2 cup diced fire-roasted tomatoes, drained
05 - 1/4 cup pickled jalapeños, chopped
06 - 1/4 cup chopped green onions
07 - 1/4 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt and pepper to taste
→ Volcano Base & Platter Items
11 - 12 ounces 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
→ Garnish (optional)
18 - 2 tablespoons chopped fresh cilantro
19 - 1/4 cup sliced black olives
20 - Red chili flakes to taste
# Directions:
01 - Heat oven to 375°F.
02 - In a medium bowl, whisk together cheddar cheese, cream cheese, sour cream, fire-roasted tomatoes, jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth and well blended.
03 - Transfer cheese mixture into a 2-cup ovenproof ramekin; smooth the surface into a mound and create a small well at the top to resemble a crater.
04 - Arrange sliced smoked sausage on a baking sheet alongside the dip ramekin.
05 - Bake for 12 to 15 minutes until cheese is bubbling and sausage is heated through.
06 - Place the baked dip ramekin in the center of a large serving platter. Arrange warmed sausage, cherry tomatoes, bell peppers, baby carrots, broccoli florets, tortilla chips, and pita chips radiating outward to create a 'lava flow' effect.
07 - Sprinkle chopped cilantro, black olives, and red chili flakes over the dip to mimic volcanic ash and lava. Serve immediately, using veggies, sausage, or chips to scoop the hot dip.
