The church ladies cornered me asking for my secret after I set this down on the buffet table. Just 3 ingredients for the most highly requested bite ever.

This southern 3-ingredient black eyed pea dip is the kind of church-potluck magic that disappears before you even make it through the line. It’s warm, creamy, and just a little bit toasty on top, and no one ever believes it’s only three ingredients. This is the dish that has the church ladies cornering you at the buffet table, asking what on earth you put in it. It leans on pantry staples, bakes up bubbly and golden in a simple glass casserole dish, and feels like something your favorite aunt would bring to every family gathering.

Serve this dip piping hot right out of the oven with sturdy dippers: tortilla chips, corn chips, pita chips, or sliced baguette all hold up well to the creamy texture. For something a little lighter, add carrot sticks, celery, or bell pepper strips on the side. It’s perfect on a game-day snack table, tucked onto a church potluck buffet, or as a cozy appetizer before a simple supper of soup and salad. Leftovers (if you have any!) are great spooned into a warm tortilla or over rice for an easy next-day lunch.

Servings: 8

2 cans (15–16 ounces each) black eyed peas, drained and rinsed

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

In a large mixing bowl, combine the drained and rinsed black eyed peas, softened cream cheese, and 1 1/2 cups of the shredded cheddar cheese.

Use a potato masher or the back of a sturdy spoon to mash the mixture together. You want most of the peas broken up so the dip turns creamy, but leave a few peas whole for texture.

Taste the mixture and, if you like, add a small pinch of salt and pepper (optional and not necessary if you want to keep it truly 3 ingredients; the cheese usually adds enough flavor).

Spoon the mixture into the prepared glass casserole dish and spread it into an even layer, pressing it gently into the corners.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top so you get that golden, bubbly crust when it bakes.

Place the casserole dish on the center rack of the preheated oven and bake for 20–25 minutes, or until the edges are bubbling and the top is melted and lightly golden brown.

If you’d like a deeper golden top, switch the oven to broil for 1–2 minutes at the end of baking time, watching closely so it doesn’t burn.

Carefully remove the dish from the oven and let the dip rest for about 5–10 minutes. It will thicken slightly as it cools, making it easier to scoop.

Serve warm, right in the glass dish, with your favorite chips, crackers, or veggies for dipping. Expect to be asked for the recipe—often!

For a little extra kick, you can stir in a small can of diced green chiles or a spoonful of salsa before baking (this will take you beyond the strict 3-ingredient idea, but it’s a fun twist for spicier palates). If you have picky eaters who don’t love a lot of visible texture, mash the peas more thoroughly so the dip is extra smooth and creamy. You can also swap part of the cheddar for pepper jack or Colby jack for a milder flavor. To lighten things up a bit, use reduced-fat cream cheese and a lighter cheddar; just know the dip may not be quite as rich. For make-ahead prep, assemble the dip in the glass dish, cover tightly, and refrigerate up to 24 hours, then bake an extra 5–10 minutes since it will be starting from cold. For food safety, keep the dip refrigerated if not serving within 2 hours, and reheat leftovers to at least 165°F before eating. Store any leftovers in a covered container in the fridge for up to 3–4 days. Avoid leaving the dip out at room temperature on a buffet for more than 2 hours (or 1 hour if it’s very warm in the room), since it contains dairy. If reheating in the glass dish, let the dish sit at room temperature for 15–20 minutes before going back into a hot oven to reduce the risk of the glass cracking from sudden temperature change.