The Last Resort – Hot Mexican Dip

If you’re looking for something with a little more zing, look no further.

• Ingredients:

  • 1 lb. of Custard Stand Hot Dog Chili
  • 1 lb. of Velveeta cheese
  • 1 can of Rotel tomatoes and hot chilies

• Directions:

  1. Mix all together and warm until an internal temperature of 158 degrees, stirring to keep from scorching (a double boiler works well).
  2. Serve with nacho chips for dipping.