If you’ve ever enjoyed a bowl of melted cheese at a Superbowl Party, you were likely blissfully unaware of the debate simmering just below the surface. As an Arkansan (like myself) about queso, and we’ll probably ask if you mean “cheese dip.” Arkansas cheese dip versus Texas queso is a longstanding source of tension between the two states. Distinct from the fresh, gooey cheeses present in Latin American cuisine, cheese dip is thoroughly American. Sometimes it’s white, sometimes it’s yellow, and there might be meat if you’re feeling fancy.
As with most beloved foods, origin stories abound. One Texan version claims Otis Farnsworth served up queso in his restaurant in 1900, while Arkansans counter cheese dip first appeared in the 1930s. As per annual tradition, today’s cooks can compete in The World Cheese Dip Championship in Little Rock, Arkansas or the Quesoff in Austin, Texas.
In 2016, a Wall Street Journal article highlighting Arkansans’ devotion to cheese dip prompted a challenge in Congress. In a blind taste test, senators tried Arkansas cheese dip and Texan queso to determine their favorite. The winner? Cheese dip. Both the Texan and Arkansan senators took the news with good grace. In a joint press release, Arkansan senators extended an open invitation to their Texan counterparts to “cross the border for some real cheese dip anytime.” Truly, chips and dip is a welcome sight at any party, but we Arkansans implore: please, just get the name right.
- 1 pound Velveeta (or other pasteurized process cheese food), cut into ½-inch cubes
- 1 10-ounce can Ro-tel Diced Tomatoes and Green Chiles
- Taco seasoning, to taste
- Tortilla chips, for serving
- ►Place Velveeta in a small saucepan set over medium-low heat. Cook, stirring often, until completely melted, about 10 minutes.
- ►Add Ro-tel with juices. Add taco seasoning to taste. Stir to combine.
- ►Serve immediately with tortilla chips. If dip starts to solidify, return to stovetop and warm over medium-low heat until melted.