Visit Little Rock for the World Cheese Dip Championship

New York has pizza. Chicago has hot dogs. Kansas City has barbecue. And Arkansas has… cheese dip. And no, we don’t mean “queso.” Although the two beloved dips share identical ingredient lists, locals quickly correct those who make this foolish rookie mistake. Cheese dip, the creamy, melty, mildly spicy concoction, was born in central Arkansas in 1935 (allegedly, but we’ll get to that later) and holds a prominent place on menus across the state to this day. So it’s only fitting that Little Rock hosts the annual World Cheese Dip Championship, drawing connoisseurs and casual snackers alike.

The Origins of Arkansas’ Favorite Appetizer

To understand the significance of this competition, you have to know a bit about cheese dip’s roots in Arkansas. Blackie Donnelly, a restaurateur from Texas, first introduced Arkansans to the now ubiquitous dish in 1935. Never mind that written recipes prove San Antonio had queso dip in the 1920s and possibly as early as 1900—in any case, modern-day cheese dip made its way to Arkansas thanks to Donnelly. 

At his Mexico Chiquito restaurant in Hot Springs, Donnelly and his wife developed a recipe using processed yellow cheese—a decidedly American take on traditional queso fundido dips found throughout Mexico, which use fresh, soft white cheese. This revolutionary swap resulted in a thinner dip that cooled quickly and maintained its consistency longer. It didn’t take long for cheese dip to become wildly popular throughout The Natural State. If you ever doubt its cultural significance, just take a look at a few random restaurant menus. It’s a given that you’ll find it as an appetizer at Tex-Mex and Mexican spots, but it also appears at barbecue and pizza joints, diners and even fine dining restaurants.

A Cheesy Competition

Little Rock began hosting the World Cheese Dip Championship in 2010. Up until this year, it was always a fall tradition, but 2025 marks a move to early June. So as not to conflict with Razorback football, naturally. Somewhat ironically, the championship benefits Harmony Health Clinic.

The competition itself is fierce but friendly, featuring amateur and professional contenders, including several popular Arkansas restaurants. Attendees play judge and jury, with guests voting for the coveted People’s Choice Awards. A panel of professional judges also weighs in, crowning “Big Dipper” champions in both the amateur and professional categories. WCDC veterans recommend bringing a muffin tin. It’s the ultimate hack for easily holding multiple samples. It may sound silly, but vendors at the event actually sell muffin tins, so clearly the trick works.

Another big change for 2025: The championship now includes Foam Fest, a formerly standalone craft beer festival featuring local and regional breweries, cideries and other artisan specialty adult beverages such as wine and sake. 

The WCDC also includes a vendor marketplace, kids’ zone, live music and other performers, and parking is free. 

If you can’t make it to the championship, check out the tasty Arkansas Cheese Dip Trail, organized by Arkansas Tourism with nearly 20 stops statewide. Search “cheese dip trail” at arkansas.com.

Ready to dip in? Tickets for the June 7 event are $20–45 for adults and $15 for kids. Get tickets.