# What You'll 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 fire-roasted tomatoes, diced and drained
05 - 1/4 cup pickled jalapeños, chopped
06 - 1/4 cup green onions, chopped
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 (use gluten-free for gluten-free option)
→ Garnish (optional)
18 - 2 tablespoons fresh cilantro, chopped
19 - 1/4 cup black olives, sliced
20 - Red chili flakes to taste
# Directions:
01 - Set oven temperature to 375°F (190°C).
02 - In a medium mixing bowl, blend cheddar, cream cheese, sour cream, fire-roasted tomatoes, jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth and fully incorporated.
03 - Transfer mixture into a 2-cup ovenproof ramekin, shaping the surface into a volcano mound with a small crater at the top.
04 - Arrange sausage slices on a baking sheet and place the ramekin next to them. Bake both for 12 to 15 minutes until the dip is bubbly and the sausage is heated through.
05 - Position the baked dip bowl centrally on a large serving platter. Arrange warmed sausage, cherry tomatoes, bell peppers, carrots, broccoli, tortilla chips, and pita chips around the bowl to create a vibrant display mimicking lava flows.
06 - Top the dip with cilantro, black olives, and a sprinkle of chili flakes to resemble volcanic ash and lava. Serve immediately, scooping the hot dip with vegetables, sausage, or chips.
