My husband begged me to make a double batch for the bake sale because the first one vanished instantly. Just 3 ingredients.

This southern 3-ingredient sausage dip is the exact kind of recipe I reach for when life is busy but I still want to show up with something homemade. It’s creamy, a little spicy, and totally scoopable—the kind of dip that disappears the second you set it down. The first time I made it for a neighborhood bake sale, my husband tried a bite, looked at the nearly empty skillet, and immediately asked me to make a double batch for the next round because the first one vanished instantly. It’s a classic Southern-style combo of sausage, tomatoes with green chiles, and melty cheese, all baked together in a cast iron skillet until it’s bubbling and golden around the edges.

Serve this sausage dip piping hot right in the cast iron skillet with sturdy tortilla chips, corn chips, or sliced baguette so it stays warm and gooey. It’s also great with celery sticks, bell pepper strips, or carrot chips if you want a lighter option on the table. For a bigger spread, pair it with a simple green salad, a tray of cut fruit, and maybe a slow-cooker of chili so people can build their own plates. Leftovers (if you’re lucky enough to have any) are fantastic spooned into baked potatoes or folded into scrambled eggs the next morning.

Servings: 8

1 pound (450 g) pork breakfast sausage or hot sausage, casings removed

Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet on the stove over medium heat.

Add the sausage to the hot skillet and cook, breaking it up with a spatula or wooden spoon, until it is browned and cooked through, about 7–10 minutes. Drain off any excess grease if there is a lot, but leave a thin coating so the dip stays flavorful.

Pour the entire can of diced tomatoes with green chiles (including the liquid) into the skillet with the cooked sausage. Stir to combine and let it simmer for 1–2 minutes to warm through.

Add the cubed cream cheese to the skillet. Stir gently and continuously until the cream cheese melts and everything comes together into a creamy, evenly mixed dip, 3–5 minutes. It’s okay if it looks a little loose; it will thicken as it bakes.

Smooth the top of the dip with your spatula, then transfer the skillet to the preheated oven. Bake for 10–15 minutes, or until the dip is bubbling around the edges and lightly browned on top.

Carefully remove the skillet from the oven and let the dip sit for 5 minutes to settle and thicken slightly. Serve hot, right in the cast iron skillet, with your favorite dippers.

To keep this firmly in the 3-ingredient lane but still make it your own, you can play with the type of sausage and tomatoes you use. Try hot or spicy breakfast sausage for more heat, or a mild country sausage if kids will be digging in. Use fire-roasted tomatoes with green chiles for a smokier flavor, or extra-hot versions if your crowd likes a kick. For a slightly lighter dip, swap in Neufchâtel (1/3 less fat) cream cheese—no one will notice. If you need to make a double batch for a party or bake sale, brown 2 pounds of sausage in a large skillet, then divide the mixture between two smaller cast iron pans so each one gets that nice bubbling top. You can also assemble the dip up to a day ahead: cook the sausage, stir in the tomatoes and cream cheese, spread it in the skillet, cover, and refrigerate. When you’re ready to serve, bake it straight from the fridge, adding a few extra minutes to the oven time until it’s hot and bubbling. For serving, keep it warm on the lowest setting of your oven or on a warming tray so the cheese stays creamy through the whole event.