Spicy molten cheese dip with fresh veggies, chips, and smoky sausage in a vibrant volcanic style platter.
# Ingredient list:
→ 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 - 1 (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
→ Garnish (optional)
18 - 2 tablespoons chopped fresh cilantro
19 - 1/4 cup sliced black olives
20 - Red chili flakes to taste
# How to Make It:
01 - Preheat the oven to 375°F (190°C).
02 - In a medium bowl, mix cheddar cheese, cream cheese, sour cream, fire-roasted tomatoes, jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth and well combined.
03 - Transfer the cheese mixture into a 2-cup ovenproof bowl or ramekin, forming a mound with a small well at the top to resemble a volcanic crater.
04 - Place sausage slices on a baking sheet alongside the dip bowl. Bake for 12 to 15 minutes until the dip bubbles and the sausage is heated through.
05 - Position the baked cheese dip in the center of a large serving platter. Surround it with the warmed sausage, cherry tomatoes, bell peppers, baby carrots, broccoli, tortilla chips, and pita chips, creating vibrant 'lava flows'.
06 - Sprinkle chopped cilantro, black olives, and chili flakes over the dip to simulate volcanic ash and lava. Serve immediately, using the platter items to scoop the hot, molten cheese.
