Appetizer: United States – Southern United States (Arkansas) – Arkansas Cheese Dip

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 tbsp (28 g) unsalted butter
- 1 small yellow onion, finely diced (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 4 oz (113 g) cream cheese, cut into cubes
- 8 oz (225 g) processed cheese (Velveeta or similar), cut into 1-inch cubes
- 8 oz (225 g) sharp cheddar cheese, freshly shredded
- 10 oz (283 g) can diced tomatoes and mild green chiles, drained slightly (reserve 1–2 tbsp juice)
- 1 tsp (5 ml) Worcestershire sauce
- 1–2 tsp (5–10 ml) hot sauce or 1/4 tsp (0.5 g) cayenne pepper, optional (adjust to taste)
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh green onions (for garnish)
- Tortilla chips, for serving

Instructions

Short Description:
A warm, creamy cheese dip from Arkansas made with a blend of processed and real cheeses, cream, and tomatoes with mild chiles, seasoned for a smooth, velvety texture. Traditionally served warm with tortilla chips for dipping.

Regional Notes:
This Arkansas version emphasizes a smoother, creamier consistency than Tex-Mex queso by combining cream cheese and a touch of roux-thickened milk with processed cheese and sharp cheddar. Diced tomatoes with mild green chiles add flavor without dominating the creamy cheese base, differentiating it from spicier, chunkier Southwestern queso styles.

1. In a medium heavy-bottom saucepan over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
2. Sprinkle the flour over the softened onion and garlic and whisk continuously for 1 minute to cook the raw flour taste and make a light roux.
3. Slowly whisk in the milk until smooth and bring the mixture to a gentle simmer. Reduce heat to low and simmer, stirring, until the mixture thickens slightly, about 2–3 minutes.
4. Add the cream cheese and processed cheese cubes to the pan. Stir constantly until the cheeses melt and the sauce becomes velvety and smooth. If the mixture is too thick, whisk in the reserved 1–2 tablespoons of tomato juice or a splash more milk to reach desired consistency.
5. Stir in the shredded cheddar a handful at a time, allowing it to melt completely into the sauce before adding more, for an even, creamy texture.
6. Fold in the drained diced tomatoes and green chiles, Worcestershire sauce, hot sauce or cayenne (if using), smoked paprika, salt, and black pepper. Keep the heat low and stir until everything is evenly incorporated and warmed through, about 2 minutes. Taste and adjust seasoning.
7. Transfer the dip to a warmed serving bowl or small slow cooker set to low to keep warm. Sprinkle chopped green onions over the top and serve immediately with tortilla chips for dipping.