4.1lbs of cheese dip in 5 minutes, guess he won't be crapping anytime soon......
The money he saves on tp can go towards that bypass surgery he'll need some day.....

Yummy stuff

YAY LITTLE ROCK!!!

YAY Arkansas!! :)

Sounded like the people knew better than the judges.

For Helen!!!!

Cheese, wine and a loaf of good bread...who needs anything else in life?

Why not give us the recipes

Cheese dip festival??? Where was I???

And we have a Mullet Festival.......

for Helen!!!

Why is the World Cheese Dip Festival held in Arkansas? I thought the cheeseheads were in Wisconsin.

Too many videos -- Need more text for your stories!!!

Ugh....It's Little Rock, AR not Little Rock, AK (ALASKA). Get new proofreaders.

Meanwhile, legions of lactose intolerant protestors marched outside, until the urge to partake of the wares forced them to overflow the portapotties . . .

where are the recepies?

there was little on the Recipe aspect that many are here for, but so folks can make a dip let me put some together for ya, if you aren't a by taste type cook, you might wanna skip.
Dogtown Coffee and Cookery Cheese Dip (good easy classic Velveeta dip)

Velveeta Cheese
Ro-Tel (its a diced tomato and green chile in a can)
Cumin (a bit at a time until you can barely taste it)
Garlic(you know how much you like this, chop it up and bring to golden with a bit of oil to start the pan off)
Heavy Cream (the tricky one, I suggest this is the base to add the cheese to, bring to simmer, reduce a bit to thicken then add the Velveeta, but it could just be added to the melted Velveeta to make it more loose, but the former is more likely)
Salt might be missing from this recipe, if it needs some, add it.

Dizzy's Gypsy Bistro Cheese Dip (this one is harder and harder to break down for ya)

Bechamel Sauce is the white sauce that is usually made from Milk, flour, butter...you melt the butter in the pot, add the flour, have it become a very light color(think a light wood) then add the milk slowly with a whisk ....how much? well that depends how much you are making, a basic is about 1/4 to 1/2 cup of four and 1/4 to 1/2 cup butter adding 4 to 5 cups milk, sounds specific I know, but its one of those things that needs to be tried with the other parts, but let me tell ya, the more flour/butter, the thicker the Bechamel Sauce. This is the base of the sauce that everything else is added to because it keeps things from breaking up into oils and solids and makes things very thick and creamy, for instance, this is the base for mac and cheese as well.

Half and half in this is probably added for how thick they like the Bechamel sauce (the half and half will make it less thick) it also adds more creamy

Sour Cream This is another that will add more creamy with a bite, This also can thicken or loosen the sauce, add more or less to taste.

Cayenne Pepper add to taste, know there's gonna be other peppers as well =)

Cumin, add a bit at a time until you can taste it, then stop, =) add more if you love it

White American cheese, add this to the Bechamel until its nice and cheesy, then add those spices

Salt may have been skipped, add to taste.

Pico de Galla is a fresh salsa made from tomatos, onion, cilantro and usually a spicy pepper, but considering the list coming, you can leave it out

Anaheim, Poblano Serrano, Jalapeno, Hatch Chile, Red bell, chop those up very fine all together, they are gonna be the punch, looks like they might have roasted these peppers, I like to, but if you don't wish to bother, it will still be the punch ya want.

put some of the cheese sauce in a dipping cup, and let folks add how much punch they want, mix and ya got your dip

If you have questions, ask away, I will stop back tomorrow and try to help ya out.

I agree--I wanted recipes--NOT a FLICK!!

that is making me hungry

cheese to the rescue