The church ladies cornered me asking what was in this after I brought it to the neighborhood block party. You will not believe this addictive favorite takes just 3 ingredients.

This southern 3-ingredient spicy sausage dip is the kind of thing you bring to a block party and then spend the rest of the evening reciting the ingredient list to every curious neighbor. It’s a classic church-basement, tailgate, and potluck staple across much of the South and Midwest: browned spicy sausage, creamy base, and plenty of melty cheese, all baked until bubbling and golden. It’s inexpensive, forgiving, and comes together with almost no effort, which is exactly why it shows up so often on game days and holiday appetizer tables.

Serve this dip piping hot, straight from the oven, with sturdy dippers that can stand up to all that cheesy, meaty richness: tortilla chips, thick-cut corn chips, toasted baguette slices, or crunchy celery sticks. It pairs nicely with a crisp, cold beer or a light, citrusy white wine to cut through the richness. On a buffet, I like to set it next to a simple green salad or a crunchy vegetable platter to balance out the indulgence. If the dip cools down during a party, just pop it back in a 350°F oven for a few minutes until it’s hot and bubbly again.

Servings: 8

1 pound spicy pork breakfast sausage (bulk, no casings)

Preheat your oven to 375°F (190°C). Lightly grease a small glass casserole dish (about 8x8 inches or similar) so the dip doesn’t stick.

In a large skillet over medium-high heat, cook the spicy pork breakfast sausage, breaking it up with a spoon or spatula as it browns. Continue cooking for 7–10 minutes, until the sausage is no longer pink and has some nicely browned, flavorful bits. Drain off any excess fat if there is a lot in the pan; you want it flavorful but not greasy.

Reduce the heat to low and add the cubed cream cheese directly to the hot sausage in the skillet. Stir constantly until the cream cheese melts and forms a smooth, creamy mixture with the sausage. This should take 2–3 minutes; if it looks too thick, just keep stirring until the cream cheese is fully incorporated.

Turn off the heat and stir in 1 1/2 cups of the shredded sharp cheddar cheese, mixing until the cheese is evenly distributed and just beginning to melt into the warm sausage mixture.

Spoon the mixture into the prepared glass casserole dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top to create that bubbly, golden crust.

Bake in the preheated oven for 15–20 minutes, or until the dip is hot all the way through and the cheese on top is melted, bubbling around the edges, and lightly golden brown in spots.

Carefully remove the casserole dish from the oven and let the dip rest for 5–10 minutes; this brief cooling helps it thicken slightly so it clings better to chips. Serve warm, directly from the glass dish, with your favorite dippers.

To dial the heat up or down, choose your sausage wisely: hot breakfast sausage will give you a nice kick, while a mild or regular sausage keeps things more crowd-friendly. If you want extra smoky depth, you can use a spicy smoked sausage (crumbled and browned) instead of breakfast sausage, but be sure it’s fully cooked and chopped small so it blends well. For a slightly different flavor profile, swap sharp cheddar for pepper jack or a blend of cheddar and Monterey Jack, keeping the total cheese amount the same so the texture stays rich and scoopable. If you need to make this ahead, assemble the dip through the step where it goes into the glass dish, cover tightly, and refrigerate for up to 24 hours; when ready to serve, bake it covered for about 10 minutes, then uncover and bake until bubbly and golden. For food safety, always cook the sausage to at least 160°F (71°C) and drain off excess grease to avoid an oily top layer; refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly until steaming before serving again. If serving at a long event, keep the dip hot either in a warm oven or a small slow cooker set to warm to keep it out of the temperature “danger zone” for extended periods.