# 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 - 340 grams 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 for extra heat
# Method:
01 - Preheat the oven to 375°F (190°C).
02 - In a medium mixing bowl, combine shredded cheddar, softened cream cheese, sour cream, fire-roasted tomatoes, jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly until smooth and homogenous.
03 - Transfer the cheese mixture into a 2-cup capacity ovenproof ramekin, smoothing the top into a mound and creating a small crater-like well at the center to mimic a volcano.
04 - Arrange the sliced smoked sausage on a baking sheet. Place both the ramekin and sausage in the oven and bake for 12 to 15 minutes until the dip bubbles and the sausage is thoroughly heated.
05 - Place the baked cheese dip ramekin at the center of a large serving platter. Surround it by fanning out the warm sausage slices, cherry tomatoes, bell peppers, baby carrots, broccoli florets, tortilla chips, and pita chips to create lava flow effects with the vibrant vegetables and chips.
06 - Sprinkle the dip with chopped cilantro, sliced black olives, and a pinch of red chili flakes to evoke volcanic ash and lava. Serve immediately, encouraging guests to scoop the molten dip with the vegetables, sausage, or chips.
