Mama always brings this to the church picnic and there is never a single drop left in the dish. I can't believe this is only 3 ingredients.

This southern 3-ingredient green chile cheese dip is the kind of dish that shows up at every church picnic and potluck, and somehow the dish always comes back scraped clean. It’s warm, melty, and just a little bit spicy, with that cozy, down-home feel that reminds you of family gatherings and folding chairs in the church basement. With only three simple ingredients and almost no prep, it’s an easy, budget-friendly recipe you can throw together when you’re juggling kids, schedules, and a last-minute invite—but still want to show up with something everyone will hover around.

Serve this dip piping hot right in the glass casserole dish it was baked in, with sturdy tortilla chips, corn chips, or slices of toasted baguette for scooping. It’s also wonderful spooned over baked potatoes, tucked into warm tortillas for a quick snack, or served alongside a simple veggie tray for a mix of crunchy and creamy. At picnics or game nights, pair it with a big green salad or a pot of chili to round out the meal, and keep extra chips nearby—people always go back for seconds.

Servings: 8-10

16 oz block processed American cheese (such as Velveeta), cut into 1-inch cubes

Preheat your oven to 350°F (175°C). Lightly grease a small glass casserole dish (about 8x8 inches or similar size) so the cheese doesn’t stick too much.

Add the cubed American cheese to the casserole dish in an even layer. Scatter the shredded cheddar cheese evenly over the top.

Pour the undrained diced green chiles over the cheese. Use a spoon to gently stir and tuck the chiles down into the cheese so they’re speckled throughout, but don’t worry about mixing it perfectly—everything will melt together in the oven.

Place the casserole dish on the center rack of the preheated oven. Bake for 15–20 minutes, or until the cheese is completely melted, bubbling around the edges, and lightly golden on top. If your oven runs cool, it may take a few extra minutes.

Carefully remove the dish from the oven and give the dip a gentle stir to swirl the cheeses and green chiles together into a smooth, gooey mixture. Let it sit for 3–5 minutes to thicken slightly—it will still be very melty.

Serve the dip hot, right in the glass casserole dish, with plenty of tortilla chips or your favorite dippers. Stir occasionally as people scoop so every bite has cheese and green chiles.

For milder palates or picky eaters, use mild green chiles and mild cheddar, and serve a small bowl of salsa or hot sauce on the side so the heat-lovers can doctor their own portions. If your family prefers a little more kick, choose hot diced green chiles or stir in a pinch of crushed red pepper before baking. You can also swap half of the cheddar for Monterey Jack or pepper jack for a creamier, stretchier pull. For a smoother dip, stir in a splash (2–3 tablespoons) of milk or half-and-half before baking to loosen the texture. If you need to keep it warm for a long church picnic or game night, transfer the melted dip to a small slow cooker set on WARM and stir occasionally so it doesn’t scorch around the edges. To make it slightly lighter, use 2% processed cheese and reduced-fat cheddar, but know it may not be quite as rich or gooey. For kids who are suspicious of “green things,” you can finely chop the green chiles even smaller so they blend into the cheese. Food safety tips: Always bake the dip until it is hot and bubbling throughout (reaching at least 165°F/74°C in the center) to ensure it’s properly heated. Do not leave the dip sitting at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a picnic); after that, refrigerate promptly. Reheat leftovers in a microwave-safe or oven-safe dish until steaming hot, stirring halfway through for even heating. Store leftovers covered in the refrigerator and enjoy within 3–4 days.