My best friend showed me this 3 ingredient hack last year. It is ridiculously fast to make for parties and gets entirely devoured in minutes.

My best friend actually showed me this 3-ingredient hack last year when I panicked before a last-minute game night. It’s a ridiculously fast spicy sausage dip that you can throw together in one pan and scoop straight into a plastic container to take to a party. The base turns thick, creamy, and white, with dark crumbles of sausage and bright red flecks from the tomatoes and chiles. It’s the kind of no-fuss Midwestern party food that disappears in minutes and has everyone asking, “Who brought the dip?”

Serve this spicy sausage dip warm with sturdy tortilla chips, corn chips, or sliced baguette so you can really scoop up the thick, cheesy goodness. It also works great with celery sticks, bell pepper strips, or baby carrots if you want some crunch and color on the table. I like to keep it in the same plastic container I transported it in, then just pop off the lid and set it out with a spoon for easy dipping and refilling smaller bowls. It’s perfect for game days, potlucks, and any time you need something crowd-pleasing that you can make in under 20 minutes.

Servings: 8

1 pound hot pork breakfast sausage (or spicy Italian sausage, casings removed)

In a large skillet over medium-high heat, cook the hot pork sausage, breaking it up with a spatula, until it is browned and fully cooked through with no pink remaining, about 6–8 minutes. Drain off any excess grease if there is a lot in the pan.

Reduce the heat to medium-low. Add the cubed cream cheese to the hot sausage in the skillet. Stir frequently as the cream cheese softens and melts, coating the sausage crumbles in a thick, creamy white sauce.

Once the cream cheese is mostly melted, pour in the can of diced tomatoes with green chiles, including all the juices. Stir well to combine, and continue cooking over medium-low heat, stirring occasionally, until the dip is hot, smooth, and evenly mixed, about 3–5 minutes. The base should look thick and creamy with dark sausage crumbles and vibrant red flecks throughout.

Taste and adjust the heat by adding a spoonful of the tomato-chile liquid from the pan (for more kick) or a little extra cream cheese if you prefer it milder. Turn off the heat.

Transfer the hot dip to a plastic tupperware container with a tight-fitting lid. Wipe any drips from the edges, then snap on the lid. Let it sit for about 5–10 minutes to slightly thicken; the texture should stay scoopable and rich.

To serve right away, remove the lid and place the container on the table with a spoon for stirring occasionally and a big bowl of chips or dippers. To take it to a party later, keep the lid on, refrigerate once cooled, and rewarm gently in the microwave in short bursts, stirring between each, until hot and melty again.

If you want to tweak this without adding more than three core ingredients, you can play with the type of sausage and tomatoes. Swap the hot pork sausage for spicy Italian sausage for more herby flavor, or use regular mild sausage if you’re serving kids or spice-sensitive friends. For extra heat, choose a hotter variety of diced tomatoes with green chiles or stir in a splash of your favorite hot sauce when you reheat (this technically adds an ingredient, but it’s optional at the table). If you like things extra creamy, you can bump the cream cheese up to 12 ounces; the dip will be thicker and slightly milder. For a lighter option, use reduced-fat cream cheese, but keep an eye on the texture as it can be a bit looser—chill it briefly in the tupperware to help it set before serving. Food safety tips: Always cook the sausage until it is no longer pink and reaches an internal temperature of 160°F (71°C). Drain excess grease so the dip doesn’t become oily as it sits. If you’re transporting this to a party, keep it chilled in the fridge until you leave, then reheat once you arrive or keep it warm in a small slow cooker on the “warm” setting for up to 2 hours. Discard any leftover dip that has been at room temperature for more than 2 hours to avoid foodborne illness. Store cooled leftovers in the sealed plastic container in the refrigerator for up to 3–4 days, and reheat thoroughly before serving again.