My husband begged me to make a double batch for the bake sale because the first one vanished instantly. Just 3 ingredients.

To keep this firmly in the 3-ingredient lane but still make it your own, you can play with the type of sausage and tomatoes you use. Try hot or spicy breakfast sausage for more heat, or a mild country sausage if kids will be digging in. Use fire-roasted tomatoes with green chiles for a smokier flavor, or extra-hot versions if your crowd likes a kick. For a slightly lighter dip, swap in Neufchâtel (1/3 less fat) cream cheese—no one will notice. If you need to make a double batch for a party or bake sale, brown 2 pounds of sausage in a large skillet, then divide the mixture between two smaller cast iron pans so each one gets that nice bubbling top. You can also assemble the dip up to a day ahead: cook the sausage, stir in the tomatoes and cream cheese, spread it in the skillet, cover, and refrigerate. When you’re ready to serve, bake it straight from the fridge, adding a few extra minutes to the oven time until it’s hot and bubbling. For serving, keep it warm on the lowest setting of your oven or on a warming tray so the cheese stays creamy through the whole event.