The Third Annual World Cheese Dip Championship is in the books, and it was the strongest version of the event yet. Held this year on the grounds of the Clinton Presidential Library, the third iteration of the melted cheese celebration had enough room to move around — and some extra space for a DJ, some bouncy castles, and food vendors like Hot Dog Mike and Philly’s to Go. There was a strong lineup of contenders for chip-dipping glory, and I have to say that I didn’t try a single dip that wasn’t at least decent. Staff, volunteers, vendors, and contestants were all very friendly and enthused to be there, and the festive atmosphere was helped along nicely by the beer tent, frozen margaritas, and Rock Town Distillery’s Apple Pie Lightning, a smooth-drinking, deceptively strong apple liquor that I highly recommend.

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I’ve got plenty of pictures to post, but first, the winners:

Big Dipper (Grand Prize): ConcheeZtadors (Amateur), Dizzy’s (Professional)
The ConcheeZtadors team has become a staple of the local cheese dip scene, and their Mexican wrestling-inspired booth also won for best booth design. Their dip was a flavorful, mild dip that was quite enjoyable. Dizzy’s Gypsy Bistro is no stranger to the winner’s circle, winning the first cheese dip championship in 2010 with their creamy dip topped with fresh pico de gallo.

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Little Dipper (Second Prize): UAMS (Amateur), US Pizza (Professional)
The UAMS group went with a classic cumin-based dip reminiscent of Mexico Chiquito’s original recipe. US Pizza’s dip was a creamy white cheese dip that really knows how to coat a chip.

People’s Champion: Mitchell-Williams (Amateur), Dizzy’s (Professional)
Mitchell-Williams is one of my favorite groups, because they hold an office-wide contest every year to choose their entry dip. This year’s winner was a Ro-tel and cheese mixture with some spicy sausage added to make one of the heartiest dips in the contest.

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For more pictures, join me after the jump.