Looking for a delicious alternative to queso? Try the famous Arkansas Cheese Dip — a rich, creamy party dip loaded with cheeses, peppers, tomatoes and a punchy blend of seasonings. It’s perfect for game day, backyard barbecues, potlucks or any gathering where chips and dip are welcome.
This crowd-pleasing dip is akin to Texas-style queso but has its own identity. It’s easy to prepare, stays creamy, and is best served warm with tortilla chips.
Why is it called Arkansas Cheese Dip?
Arkansas has long been associated with this style of melted cheese dip. According to accounts, a version of melted cheese dip was created in north Little Rock at Mexico Chiquito by restaurateur Blackie Donnelly around 1935. That early recipe predated many later queso-style dips, and the dish became a regional favorite. Arkansas even celebrates the dip through events such as a World Cheese Dip Championship held in Little Rock. If you enjoy the cheesy dips from Mexican restaurants, this recipe is a classic worth trying.
What you’ll love about this cheese dip:
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CROWD PLEASER – Makes a large, shareable batch ideal for parties and tailgates. -
EASY – Combine ingredients in a slow cooker or double boiler, warm until smooth, and serve. -
DELICIOUS – Zesty and flavorful, with a balance of cheese, peppers, tomatoes and spices.
What’s the difference between Arkansas Cheese Dip and Queso?
Both are cheesy, chip-friendly dips, but Arkansas Cheese Dip traditionally uses Velveeta, which keeps the texture silky and stable even as it cools. It also incorporates a specific mix of seasonings and peppers that create its characteristic flavor profile, setting it apart from other melted-cheese dips.
Ingredient Notes & Tips
Velveeta – Use original Velveeta for the signature creamy, stable texture; substitutes may alter consistency.
Jack cheese – Any jack cheese works; pepper jack adds heat. Freshly grated cheese yields better flavor than pre-shredded varieties.
Milk – Whole or reduced-fat milk both work; adjust slightly for desired consistency.
Peppers – Use one jalapeño and one poblano, deseeded if you prefer less heat, and mince finely. Reserve a little for garnish if desired.
Tomatoes – Use one cup minced fresh tomatoes or one cup drained crushed tomatoes to avoid excess liquid.
Onion – Finely minced yellow onion is recommended. If needed, 3 tablespoons dried minced onion can substitute for 1 cup fresh.
Seasonings & spices – Cumin, chili powder, cayenne, garlic powder, salt and pepper create the classic flavor. Adjust the amounts to taste.
Make It Spicy
For more heat, leave some jalapeño seeds in, use pepper jack, and increase the cayenne slightly.
What to serve with Arkansas Cheese Dip
Tortilla chips are the go-to accompaniment, but this dip pairs well with a variety of dippers and sides. Consider offering:
- Fresh salsa or pico de gallo
- Fiesta-style corn dip or other vegetable dips
- Fruit salsas for a sweet-heat contrast
- Wonton chips, pita chips, or sturdy toasted bread
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on low in a slow cooker, in a double boiler, or in short bursts in a microwave, stirring frequently to restore a smooth texture.
This recipe recreates the classic Mexico Chiquito-style cheese dip that many people remember fondly. It’s easy to make, generous in flavor, and destined to disappear fast at your next gathering.
Arkansas Cheese Dip
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Equipment
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1 slow cooker or double boiler
Ingredients
- 1/2 pound Velveeta Cheese (cubed)
- 2 cups jack cheese (grated)
- 2 cups milk
- 1 jalapeño pepper (deseeded and minced)
- 1 poblano pepper (deseeded and minced)
- 2 cans diced green chiles
- 1 cup crushed tomatoes (drained)
- 1 cup yellow onion (minced)
- 1 tbsp cumin
- 2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 2 tsp salt
- 2 tsp pepper
Instructions
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Place cubed Velveeta, grated jack cheese and milk into a slow cooker set to high. Add the minced jalapeño and poblano, diced green chiles, drained crushed tomatoes, minced onion and all seasonings. Stir to combine.
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Stir occasionally until the cheeses are completely melted and the mixture is smooth and hot, about 30 minutes to 1 hour on high. Serve warm with tortilla chips.
Carbohydrates: 7g
Protein: 9g
Fat: 7g
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