Spicy molten cheese melded with fresh veggies, chips, and smoky sausage for a vibrant, colorful centerpiece.
# What You Need:
→ 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 - 1 smoked sausage ring (12 oz / 340 g), 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 - Preheat the oven to 375°F (190°C).
02 - In a medium bowl, combine shredded cheddar, softened cream cheese, sour cream, diced fire-roasted tomatoes, chopped pickled jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly until smooth.
03 - Transfer the cheese mixture into a 2-cup ovenproof bowl or ramekin. Shape it into a mound with a small well at the top to resemble a volcano crater.
04 - Place sliced sausage on a baking sheet. Bake both the dip and sausage for 12 to 15 minutes until the dip bubbles and the sausage is heated through.
05 - Position the volcano dip bowl at the center of a large serving platter. Arrange warmed sausage slices, cherry tomatoes, bell peppers, baby carrots, broccoli, tortilla chips, and pita chips around the dip, forming lava flow patterns with the vibrant vegetables and chips.
06 - Top the dip with chopped cilantro, sliced black olives, and a sprinkle of red chili flakes to simulate volcanic ash and lava. Serve immediately, using vegetables, sausage, or chips to scoop the molten dip.
