Mesa Grill Cheese Dip

5 pounds white cheese melt

1 1/2 quarts milk

15 ounces canned diced green peppers

8 ounces finely chopped onions

3 ounces white pepper

2 ounces finely chopped cilantro

2 tablespoons finely diced jalapeño

1 tablespoons cumin

The ingredients should be cooked in a double boiler (or a crockpot will do) until melted through. Then add more milk and stir until it reaches the desired consistency.

James Snyder, the most recent general manager, told ArkansasOnline the white cheese melt in the recipe can be substituted with Kraft Velveeta Queso Blanco. He said the cheese melt has been used for 15 years to save money, though the original recipe likely called for specific kinds of cheese.

Almost White Castle Dip

1  1/2 lbs. ground beef
1 pkg. dry onion soup mix
1 can mushroom soup
1 lb. Velveeta cheese (opt.)
Butter
1 lg. onion, chopped
package of Dinner Rolls

Brown onion in butter sauce. Combine soups and ground beef, make into small patties. Fry in browned onion/butter sauce. Serve on “bun” (ie dinner roll). (Or brown onion in butter sauce then brown ground beef and drain grease. Add both soups and cheese. Heat until cheese is melted. Spread over buns.)