Ingredients

For the Hot Dogs:

  • 4 high-quality beef or pork hot dogs
  • 4 hot dog buns (soft, preferably brioche or potato buns)
  • 1 tablespoon unsalted butter (for toasting buns)

For the Triple Cheese Lava Sauce:

  • 1 cup shredded cheddar cheese (sharp, for bold flavor)
  • 1 cup shredded mozzarella cheese (for stretchy texture)
  • 1/2 cup grated Parmesan cheese (for nutty depth)
  • 1 cup heavy cream
  • 2 tablespoons cream cheese (for creaminess)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional, for a smoky kick)
  • Salt and black pepper to taste

Optional Toppings:

  • 2 tablespoons chopped green onions or chives
  • 1/4 cup crispy bacon bits
  • 1 tablespoon chopped fresh parsley
  • Hot sauce or chili flakes (for spice lovers)

Equipment

  • Medium saucepan
  • Whisk
  • Grill, grill pan, or skillet
  • Small skillet (for toasting buns)
  • Tongs
  • Spoon or ladle (for cheese sauce)

Instructions

Step 1: Prepare the Cheese Lava Sauce

  1. In a medium saucepan over low heat, warm the heavy cream until it begins to steam (do not boil).
  2. Add the cream cheese and whisk until fully melted and smooth.
  3. Gradually stir in the cheddar, mozzarella, and Parmesan cheeses, a handful at a time, whisking constantly to ensure a smooth melt.
  4. Add garlic powder, onion powder, smoked paprika (if using), and a pinch of salt and pepper. Stir until the sauce is thick and gooey (about 5-7 minutes).
  5. Keep the sauce warm on low heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of cream to adjust consistency.

Step 2: Cook the Hot Dogs

  1. Preheat a grill, grill pan, or skillet over medium heat.
  2. Grill the hot dogs for 6-8 minutes, turning occasionally, until they are nicely charred and heated through. Alternatively, boil them in water for 4-5 minutes for a softer texture.
  3. Remove from heat and set aside.

Step 3: Toast the Buns

  1. Melt the butter in a small skillet over medium heat.
  2. Split the hot dog buns and place them cut-side down in the skillet. Toast for 1-2 minutes until golden and slightly crispy.
  3. Remove buns and place on a serving plate.

Step 4: Assemble the Triple Cheese Lava Dogs

  1. Place a cooked hot dog in each toasted bun.
  2. Generously ladle the warm triple cheese lava sauce over each hot dog, ensuring it cascades over the sides for the “lava” effect.
  3. Sprinkle optional toppings like green onions, bacon bits, parsley, or a dash of hot sauce for extra flavor and texture.

Step 5: Serve

  1. Serve immediately while the cheese sauce is warm and gooey.
  2. Pair with fries, coleslaw, or a simple green salad to balance the richness.

Tips

  • Make Ahead: The cheese sauce can be prepared in advance and refrigerated for up to 3 days. Reheat gently on low heat with a splash of cream before serving.
  • Cheese Variations: Swap in Gouda, Monterey Jack, or pepper jack for a different flavor profile.
  • Spicy Kick: Add diced jalapeños to the cheese sauce for heat.
  • Storage: Store leftover cheese sauce in an airtight container in the fridge. Reheat slowly to avoid separation.

Nutritional Information (Per Serving, Approximate)

  • Calories: 650 kcal
  • Protein: 25g
  • Fat: 45g
  • Carbohydrates: 30g
  • Sodium: 1200mg

Servings

  • Makes 4 Triple Cheese Lava Dogs
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Enjoy your indulgent Triple Cheese Lava Dogs!