The church ladies literally cornered me at the spring potluck demanding to know what was in this. I love telling people it only takes 3 ingredients.

For a slightly different flavor profile while staying close to the spirit of the recipe, you can swap the type of condensed soup: cream of celery will give a lighter, herbaceous note, while cream of mushroom adds earthiness. If you want a sharper, more assertive flavor, use extra-sharp cheddar, or blend half cheddar and half Monterey Jack for a stretchier texture. You can also play with the onion: very thinly sliced onions instead of finely chopped will give you more distinct strands of sweet, soft onion in each bite. To adjust for different ovens, if the top isn’t browning by the time the dip is bubbling, move the skillet to the top rack for the last 3–5 minutes, watching closely so it doesn’t scorch. Leftovers reheat well in the same cast iron skillet at 350°F until warmed through and bubbly again; just cover loosely with foil if it’s browning too quickly on top.