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

For a milder version, swap the spicy sausage for mild or sweet Italian sausage and use mild green chiles. If you like more heat, choose hot green chiles or stir in a teaspoon of crushed red pepper flakes or a spoonful of your favorite hot sauce along with the chiles. You can also use reduced-fat cream cheese; the texture will be slightly less rich but still pleasantly creamy.

For a smokier flavor, try a smoked pork sausage (removed from casings) or a blend of pork and chorizo, but be sure to drain well, as these can render more fat. If you prefer a looser, scoopable dip for a buffet that sits out longer, stir in 1/4 to 1/3 cup of whole milk or half-and-half when you melt the cream cheese with the sausage, then bake as directed.

Food safety tips: Always cook the pork sausage to at least 160°F (71°C) and ensure there are no traces of pink before mixing with the cheese. Because this dip contains meat and dairy, do not leave it at room temperature for more than 2 hours (or 1 hour if the room is very warm); after that, refrigerate leftovers promptly in a shallow container. Reheat leftovers in a small baking dish at 350°F (175°C) until hot and bubbling, or gently in the microwave, stirring every 30 seconds to heat evenly. If at any point the dip smells off or has been left out too long, discard it rather than risk eating it.