A colorful platter with molten cheese dip, veggies, smoky sausage, and chips to delight your guests.
# Components:
→ 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, drained and diced
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 black pepper to taste
→ Volcano Base & Platter
11 - 1 smoked sausage ring (12 oz), 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 fresh cilantro, chopped
19 - 1/4 cup black olives, sliced
20 - Red chili flakes, to taste
# Directions:
01 - Preheat the oven to 375°F. In a medium bowl, combine cheddar cheese, cream cheese, sour cream, fire-roasted tomatoes, jalapeños, green onions, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir until fully blended and smooth.
02 - Transfer the cheese mixture into a small ovenproof bowl with about 2-cup capacity. Smooth the top into a mound resembling a volcano, creating a small crater at the center.
03 - Place sliced sausage on a baking sheet. Bake both the dip and sausage in the oven for 12 to 15 minutes, until the dip is bubbly and the sausage is heated through.
04 - Center the baked lava dip bowl on a large serving platter. Surround it with the warmed sausage, cherry tomatoes, bell pepper strips, baby carrots, broccoli florets, tortilla chips, and pita chips, arranging to evoke flowing lava.
05 - Sprinkle chopped cilantro, sliced black olives, and red chili flakes atop the dip to simulate volcanic ash and lava. Serve immediately with vegetables, sausage, and chips for dipping.
