Cheese Dip
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Quick Bite
A creamy, cheesy, slightly spicy dip that’s a beloved snack and party food in Arkansas, especially in Texarkana and central Arkansas.
History
Arkansas cheese dip, sometimes called Texarkana cheese dip or just “cheese dip,” has its roots in mid-20th-century Southern snack culture. Unlike standard melted cheese, this dip combines processed cheese (often Velveeta or cheddar) with chili, spices, and sometimes diced green chilies, creating a creamy, slightly spicy dish ideal for parties and gatherings.
The dip became especially popular in Texarkana and central Arkansas, where locals served it at bars, football games, and church potlucks. Its convenience and rich flavor helped it spread, eventually becoming a regional staple.
The name “cheese dip” reflects the dish's simplicity, but the Arkansas version stands out for its smooth, chili-infused texture, different from the queso dips found in neighboring Texas or the Southwest. Today, it’s recognized as a signature snack of Arkansas, celebrated at tailgates, family gatherings, and local diners.
Fun Facts
Many traditional recipes rely on processed cheese like Velveeta to give the dip its signature smooth texture.
Some recipes add salsa, beer, or sausage, while others stick to cheese, chili powder, and green chilies, making it a versatile crowd-pleaser.
Tortilla chips, saltine crackers, or even sliced vegetables are classic vehicles for scooping this creamy dip.
Where to Try
Stoby’s - Russellville, Arkansas
Dizzy’s Gypsy Bistro - Little Rock, Arkansas
Heights Taco & Tamale Co. - Little Rock, Arkansas
Recipe
Ingredients
1 (16 oz) block Velveeta cheese, cubed (or cream cheese-cheddar blend)
1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
½ cup milk (optional, for creamier texture)
1 tsp chili powder (adjust to taste)
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for heat)
1–2 tsp hot sauce (optional)
Tortilla chips, crackers, or sliced veggies for serving
Preparation & Cooking Instructions
In a medium saucepan over low heat, melt the Velveeta cubes slowly, stirring frequently to prevent burning.
Stir in diced tomatoes with green chilies, milk (if using), chili powder, garlic powder, cayenne, and hot sauce. Mix until smooth and heated through.
Transfer to a small serving bowl or crockpot to keep warm. Serve immediately with tortilla chips, crackers, or fresh veggies.
