My husband begs for this every time we have friends over. It is ridiculously addictive and takes just 3 ingredients.

This southern 3-ingredient chili cheese dip is the kind of party dish that disappears before you can even set out the napkins. My husband begs for it every time we have friends over because it’s ridiculously addictive, but it couldn’t be easier: just canned chili, cream cheese, and a blanket of sharp cheddar baked until it’s bubbling and golden. It has that cozy, small-town potluck feel and tastes like something your favorite aunt would bring to every game day or movie night.

Serve this dip piping hot, right in the glass casserole dish so everyone can see the bubbly cheese and dark, rich chili underneath. Put it out with sturdy tortilla chips, corn chips, or thick-cut crackers so they don’t break in the gooey layers. It’s also great with celery sticks, bell pepper strips, or warm soft pretzel bites for a little balance. A simple green salad or a plate of fresh grapes or apple slices on the side helps round out the spread when you’re hosting friends or feeding hungry kids.

Servings: 8

1 (8-ounce) block cream cheese, softened

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch glass casserole dish so the dip doesn’t stick.

Spread the softened cream cheese evenly over the bottom of the glass dish, pressing it into a smooth, even layer. This makes a creamy base that keeps the chili from drying out.

Open the can of chili and, if it looks very soupy, spoon off a bit of the excess liquid so the dip isn’t runny. Spread the chili evenly over the cream cheese layer, all the way to the edges.

Sprinkle 1 1/2 cups of the shredded sharp cheddar cheese evenly over the chili, saving the remaining 1/2 cup for later to freshen up the top.

Place the dish on the middle rack of the preheated oven and bake for 18–22 minutes, or until the cheese is fully melted, the edges are bubbling, and you can see the chili just starting to simmer around the sides of the dish.

Carefully remove the dish from the oven, sprinkle the remaining 1/2 cup cheddar over the top, and return to the oven for 3–5 more minutes, just until the extra cheese melts and looks glossy and inviting.

Let the dip rest on a heat-safe surface for about 5–10 minutes before serving so it thickens slightly and doesn’t burn anyone’s mouth. Serve warm, right from the glass dish, with sturdy chips or dippers of your choice.

For picky eaters, choose a very mild canned chili and a mild cheddar instead of sharp; you can even mix half cheddar and half Monterey Jack for a smoother, less tangy flavor. If your family likes a little heat, use a spicy chili and add a pinch of chili powder or cayenne to the cream cheese before spreading. To lighten it up slightly, you can use reduced-fat cream cheese and part-skim cheddar, though the dip will be a bit less rich. If you prefer more texture, choose a chunky chili or stir in a small handful of extra shredded cheddar directly into the chili layer before baking (this doesn’t add a new ingredient, just redistributes what you already have). You can also microwave this dip in the same glass dish in 60–90 second bursts, stirring between each burst, until everything is hot and the cheese is melted, then finish under the broiler for 1–2 minutes to get that bubbly top—just watch closely so it doesn’t burn. Food safety tips: Always heat the dip until it is bubbling hot in the center to ensure the chili is fully warmed through. Keep the dip out at room temperature for no longer than 2 hours; if you have leftovers, cool them quickly, cover, and refrigerate within that time. Reheat leftovers thoroughly in the oven or microwave until steaming hot before serving again, and discard any dip that has sat out too long or looks or smells off.