So, in Arkansas we call it cheese dip, not queso. When we moved to Texas and I kept ordering cheese dip at restaurants they looked at me like I was speaking another language. After living in Plano, Texas for ten years, I’ve only found one restaurant that has anything close to cheese dip instead of queso. It’s just not the same. So, I decided to share my Arkansas cheese dip recipe with you so you can find out what I’m talking about.
In fact, I had always heard that cheese dip was invented in Little Rock, Arkansas and I believe that. Every restaurant has it’s own version, and not just the Mexican restaurants – all of them. It’s something I fear I took for granted when I lived there. Now, if I really want cheese dip, I have to make it myself.
This recipe is supposed to be a dupe of Mexico Chiquito’s cheese dip recipe. I don’t think it’s quite the same, but it’s close. My mom has been making this for years, ever since I can remember. It’s perfect in the summer with a burger on the grill or with your Christmas leftovers. Keep this recipe, you are going to want to make it all year.
Ingredients For My Arkansas Cheese Dip
1/2 Stick of Margarine or Butter
3-4 Tablespoons of Sifted Flour
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 pound of cheese (Velveeta)
2 Cups Milk
Melt margarine or butter in a large non-stick pot. Sift dry ingredients (flour and spices) together and add to the butter. The dry ingredients will soak up the butter and make sort of a paste. Then slowly add the milk and stir together with a wire whisk. The slower you add the milk and stir, the less lumps you will have. Now, add cut up cheese a little at a time and stir until melted. Your cheese dip should be sort of soupy and it will thicken upon standing, but if you feel like it’s too thin at this point, you can always sift in a little extra flour.
Options For Arkansas Cheese Dip
Now, this is the recipe as it has been handed down to me, but I like mine a lot spicier. So, I have been know to double or triple the spices above. In addition, I add a ton of cumin seeds. I love cumin seeds and remember them being in the Mexico Chiquito version. I don’t think you can have too many, but this is obviously your preference.
Sometimes we used to add chopped jalapenos and that was good. It’s also delicious when you just add a few to your own personal serving if you don’t want to mix them in the whole batch. This is so good, I also suggest making a double batch when you make it. It’s easily reheated in the microwave.
Check out some of my other super easy recipes.