# What you'll need:
→ 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 black 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 - 0.25 cup sliced black olives
20 - Red chili flakes for extra heat
# Directions:
01 - Set oven temperature to 375°F (190°C).
02 - In a medium mixing bowl, blend sharp cheddar, cream cheese, sour cream, fire-roasted tomatoes, jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth and fully combined.
03 - Transfer the cheese mixture to a small ovenproof ramekin (about 2 cups capacity). Smooth the top into a mound resembling a volcano, creating a small crater in the center.
04 - Arrange sausage slices on a baking sheet. Place the lava dip ramekin on the sheet as well. Bake for 12 to 15 minutes until the dip is bubbling and the sausage is heated through.
05 - Set the ramekin with baked lava dip at 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, mimicking lava flows.
06 - Sprinkle chopped cilantro, sliced black olives, and red chili flakes over the dip to evoke volcanic ash and lava. Serve immediately, scooping the molten cheese with vegetables, sausage, or chips.
