Kats offers Stoby’s (Copycat) Cheese Dip recipes

Kats offers Stoby's (Copycat) Cheese Dip recipes

Recipes listed in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Thanks to everyone who reached out with information, recipes, and memories about the Shack BBQ Sauce. I’m still sifting through the dozens of recipes that came in via email last week. Look for at least a few in next week’s column.

In the meantime, here are copycat recipes for another Arkansas favorite: Stoby’s cheese dip.

“I’ve had a recipe for Stoby’s Cheese Dip since our son went to UCA in 1988,” writes Karen Smith† “I have no idea where I got it or if it’s the real recipe because I’ve never made it! Why make it when you can enjoy it at the restaurant in Conway and Russellville!”

I feel the same, Karen. But for those who live out of state or who aren’t on their own from a Stoby’s, I understand the need for a home version.

If you scroll through the ingredients, this recipe is sure to make a yellow (or orange dip). If you have a white version like Stoby’s please share as Robert Waddell searches for both and I’ve had no luck finding one that claims to look like Stoby’s.

Stoby’s (Copycat) Cheese Dip

  • 4 cups of water
  • 1 cup of Coffee Mate
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 teaspoons mustard powder
  • 1 pound Velveeta
  • 1 stick of butter
  • ½ cup flour
  • ¾ cup picante sauce
  • 1/3 cup chili (no beans)
  • 1/3 teaspoon lemon juice

In a saucepan, combine the water, Coffee-Mate, garlic powder, cumin and mustard. Bring to boil. Add Velveeta and stir until melted. Mix the butter and flour into a paste; add to the boiling cheese mixture to thicken. Add the remaining ingredients and stir until combined.

This is one I found while searching the web. It differs only slightly from the one shared by Smith. The ingredients are generally the same, but a few amounts are quite different. It is from and credited to Barbara Born.

Stoby’s (Copycat) Cheese Dip II

  • 4 cups of water
  • 1 cup of Coffee Mate
  • ¼ teaspoon garlic
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 2 tablespoons mustard powder
  • 1 pound Velveeta cheese
  • 1 ¾ cups butter, softened (not melted)
  • ½ cup flour
  • ¾ cup picante sauce
  • 1/3 cup chili (without beans)
  • 1 teaspoon lemon juice

Boil water, Coffee-Mate, garlic, onion powder, cumin and mustard powder. Add Velveeta, cubed. Heat on low heat. Butter and flour in a separate bowl until it forms a thick paste; add to the pan and stir. Cook until the mixture thickens. Add picante sauce, chili and lemon juice.

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