The secret to making a coveted cheese dip that had become a staple at Juanita's in Little Rock has been revealed in a post on the now-defunct restaurant's Facebook page.
The River Market restaurant and concert venue opened Saturday for its last night.
According to a post added to the business' Facebook page Wednesday night, the recipe for "Mesa Dip" is as follows:
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 tablespoon 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.
The recipe had been shared on Facebook 560 times as of Thursday afternoon.