The Last Resort – Hot Mexican Dip

If you’re looking for something with a little zing, look no further than this recipe with three ingredients.
Hot Mexican Dip

Time to Table

Prep Time
5 minutes
Cook Time
15 minutes


  • 1 lb. of Custard Stand Hot Dog Chili
  • 1 lb. of Velveeta cheese (try the Velveeta Queso Blanco if you can find it). Pro tip: Get a block and shred it before cooking for a creamier texture.
  • 1 can of Rotel tomatoes and hot chilies

Products You'll Need


  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 tortilla chips, pita chips, or a hearty veggie (carrots, celery) for dipping.