Every time my sister hosts a gathering she whips up this 3 ingredient savory masterpiece.

Preheat your oven to 375°F (190°C). Lightly grease a medium white ceramic baking dish (about 1 1/2 to 2 quarts) and set aside.

In a large skillet over medium-high heat, cook the spicy ground pork sausage, breaking it up with a spatula, until fully browned and no pink remains, 7–10 minutes. Drain off any excess fat so the dip doesn’t become greasy.
Reduce the heat to low and add the softened cream cheese to the hot sausage in the skillet. Stir continuously until the cream cheese melts and blends into the sausage, forming a thick, creamy mixture.

Stir in the drained diced green chiles until evenly distributed. Taste carefully and adjust seasoning with a pinch of salt if needed, keeping in mind that the sausage may already be well-seasoned.
Spoon the mixture into the prepared white ceramic baking dish, smoothing the top into an even layer so it heats uniformly and bubbles nicely.
Bake, uncovered, for 15–20 minutes, or until the dip is hot all the way through and the surface is bubbling around the edges with small golden spots on top.

Carefully remove the dish from the oven and let the dip sit for about 5 minutes; this brief rest helps it thicken slightly so it’s easier to scoop while still gooey and melty.
Serve the dip warm, directly from the baking dish, with tortilla chips, toasted bread, or fresh vegetables for dipping. Stir occasionally as it sits to keep the sausage and chiles evenly distributed in the creamy cheese.
Variations & Tips