# 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 black pepper to taste
→ Volcano Base & Platter Items
11 - 12 ounces smoked sausage 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
# How To Make:
01 - Set oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
02 - In a medium mixing bowl, combine shredded cheddar, cream cheese, sour cream, fire-roasted tomatoes, jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is smooth and homogenous.
03 - Transfer the cheese mixture into a 2-cup capacity ovenproof ramekin. Shape the top into a volcano mound with a small well at the center to resemble a crater.
04 - Arrange sliced sausage on a baking sheet alongside the ramekin.
05 - Place the baking sheet with the cheese dip and sausage in the oven. Bake for 12 to 15 minutes until the dip is bubbling and the sausage is warmed through.
06 - Position the baked dip in the center of a large serving platter. Surround it artistically with warmed sausage slices, cherry tomatoes, bell pepper strips, baby carrots, broccoli florets, tortilla chips, and pita chips to simulate lava flows.
07 - Sprinkle chopped cilantro, sliced black olives, and red chili flakes over the dip to mimic volcanic ash. Serve immediately, using veggies, sausage, or chips to scoop the molten dip.
