My dad demanded I make a double batch of this for his cookout and the pan was scraped clean before the burgers were even done. Only 3 ingredients to make.

This southern 3-ingredient chili cheese dip is the kind of thing that disappears before the main course even hits the table. It’s one of those old-school, no-fuss recipes you see at church potlucks and backyard cookouts, especially around here in the Midwest where we love anything warm and cheesy. My dad actually asked me to make a double batch for his cookout, and the pan was scraped clean before the burgers were even done. It’s layered right in a cast iron skillet, baked until it’s bubbling and golden around the edges, and it couldn’t be simpler for busy families or last‑minute guests.

Serve this dip piping hot, straight from the cast iron skillet, with sturdy tortilla chips, corn chips, or thick-cut potato chips so they don’t break in the gooey cheese. It’s also great with celery sticks, bell pepper strips, or carrot sticks if you want a fresh crunch on the side. For a bigger spread, set it out next to grilled burgers, hot dogs, or pulled pork sandwiches, along with a simple green salad or coleslaw. I like to put a trivet in the middle of the table, park the skillet there, and let everyone gather around and scoop while the cheese is still melty.

Servings: 8

1 (8-ounce) block cream cheese, softened

Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet on the counter so it’s ready to build the dip right in it.

Spread the softened cream cheese evenly over the bottom of the cast iron skillet, pressing it gently with the back of a spoon or spatula to form a smooth, even layer. This creamy base helps everything melt together and keeps the chili from drying out.

Pour the can of no-bean chili over the cream cheese layer and spread it out evenly from edge to edge. Try not to mix the layers; you want a clear cream cheese layer on bottom and chili in the middle so you get that pretty, melty look when you scoop.

Sprinkle 1 1/2 cups of the shredded sharp cheddar cheese evenly over the top of the chili, making sure to cover the entire surface. Reserve the remaining 1/2 cup of cheese for later to help get those rich browned edges.

Place the skillet on the middle rack of the preheated oven and bake for 15–18 minutes, or until the cheese on top is fully melted and the chili is bubbling around the edges.

Carefully pull the skillet out, sprinkle the remaining 1/2 cup cheddar over the top, and return it to the oven. Bake another 5–7 minutes, or until the cheese is deeply melted, golden, and starting to brown at the edges. The dip should be visibly bubbling around the sides of the skillet.

Remove the skillet from the oven and let the dip rest for about 5 minutes so it’s still hot and melty but not scorching. Set the skillet on a heatproof trivet or cutting board. Serve warm, straight from the cast iron, with sturdy chips or veggies for dipping. Remind everyone the skillet will stay hot for a while, just like at a cookout.

If you have picky eaters, you can use mild chili and a mild cheddar so the flavor is more gentle, or swap in a Mexican-style shredded cheese blend for a creamier melt. For a heartier version, use a thick, meaty canned chili; for a smoother, kid-friendlier texture, choose a chili with finely ground meat instead of big chunks. If your family likes a little kick, use a spicy chili or a sharp or pepper jack cheese. You can also make this dip in a smaller 8-inch cast iron skillet for a thicker dip, or double everything and use a 12-inch skillet for a big crowd—just add a few extra minutes of baking time and watch for bubbling and browned edges as your cue. For easier cleanup, you can line the bottom of the skillet with a very light swipe of oil or nonstick spray, though the cream cheese usually keeps it from sticking too much. Food safety tips: Always heat the dip until it is bubbling around the edges and the center is hot to ensure the chili and cheese reach a safe temperature. Keep the dip out at room temperature for no longer than 2 hours; after that, cover and refrigerate leftovers promptly. Reheat leftovers in the oven at 350°F until hot and bubbling, or in the microwave in short bursts, stirring in between, until steaming. Because the cast iron skillet holds heat for a long time, remind kids and guests not to touch the sides or handle without a thick oven mitt.