Molten cheddar dip with fire-roasted tomatoes, jalapeños, smoky sausage, and fresh vegetable lava flows.
# 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 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 oz 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 chopped fresh cilantro
19 - 1/4 cup sliced black olives
20 - Red chili flakes, to taste
# Step-by-Step Guide:
01 - Set oven to 375°F and allow it to reach temperature.
02 - In a medium mixing bowl, thoroughly blend sharp cheddar, cream cheese, sour cream, fire-roasted tomatoes, jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth.
03 - Transfer the mixture into a 2-cup ovenproof ramekin or small bowl. Shape the top into a mound resembling a volcano with a shallow crater at the center.
04 - Arrange sausage slices on a baking sheet alongside the ramekin.
05 - Bake the dip and sausage for 12 to 15 minutes until the dip is bubbling and the sausage is heated through.
06 - Place the baked volcano dip in the center of a large serving platter. Arrange sausage, cherry tomatoes, bell peppers, baby carrots, broccoli, tortilla chips, and pita chips radiating outward to simulate lava flows.
07 - Sprinkle chopped cilantro, black olives, and chili flakes over the dip to represent volcanic ash and lava. Serve immediately, encouraging scooping with vegetables, sausage, or chips.
