Kenai Dip (Smoky Jalapeño Cheese Dip)

Recipe from Maya Wilson

Adapted by Julia O’Malley

Updated Sept. 2, 2025

Kenai Dip (Smoky Jalapeño Cheese Dip)
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(80)
Comments
Read comments

Slathered on burgers and sold by the tub in grocery store delis across Alaska, this cold, smoky jalapeño-cheese dip is most authentically consumed within earshot of a 4-stroke outboard motor while fishing for salmon on the Kenai (keen-EYE) River. The original dip, also known simply as jalapeño cheese dip, has been sold by Echo Lake Meats, a butcher shop on the Kenai peninsula south of Anchorage, since the 1970s. Its recipe remains a closely guarded secret, but copycat dips abound. This tasty, quick-to-make version for home cooks was adapted from the chef and recipe developer Maya Wilson’s recipe in “The Alaska From Scratch Cookbook” (Rodale, 2018). It’s important to use freshly grated cheese to get the correct texture. —Julia O’Malley

Featured in: This Cheesy Dip Is a Closely Guarded Alaskan Secret

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Ingredients

Yield:About 1¼ cups
  • ½cup mayonnaise
  • ¼cup jarred sliced pickled jalapeños, chopped, plus 1½ tablespoons brine (or more to taste)
  • ½teaspoon garlic powder
  • ½teaspoon smoked paprika (plus more for serving, if desired)
  • ½teaspoon crushed red pepper (or more to taste)
  • 1fat drop (about ⅛ teaspoon) liquid smoke (see Tip)
  • Pinch of salt
  • 1½ cups (4 ounces) freshly grated sharp Cheddar
  • Tortilla chips or crackers, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2.5 servings)

633 calories; 56 grams fat; 15 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 24 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 13 grams protein; 634 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a mixing bowl, stir together the mayonnaise, jalapeños, jalapeño brine, garlic powder, smoked paprika, crushed red pepper, liquid smoke and salt. Fold in the cheese until well combined. Cover and refrigerate for at least 15 minutes (to firm up the dip slightly and allow the flavors to meld) and up to 5 days. If you like, sprinkle with a little smoked paprika before serving. Serve cold with tortilla chips or crackers.

Tip
  • You can find liquid smoke in most supermarkets in the condiment section (often near the barbecue sauces) or among the oils and vinegars.

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Ratings

5 out of 5
80 user ratings
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Comments

Annabel Lund

Most Alaskan authentic with stale Pilot biscuits, served in the galley of a small rocking boat, accompanied with a heavy chipped mug of dark tea.

stasiyork

It looks like the southern staple, Pimento Cheese, escaped the humidity and headed off to seek its fortune... so interesting how foods migrate like that.

Bruce

It might make sense to substitute ground chipotle (which is dried and smoked jalapeno) for the liquid smoke and crushed red pepper.

Very Tasty!

This is like a funky spin on pimento cheese.

BabsD

Used Colgin Liquid Smoke (vegan - not sure how other liquid smoke derived??) and Chosen Foods avocado oil mayo with extra sharp cheddar. No smoked paprika so used regular AND could not find "pickled" jalapenos anywhere - used regular jarred sliced jalapenos. Even with the subs this was a huge hit! If anyone has ideas for pickled jalapenos would love to hear and next time will be prepared with smoked paprika to up the flavor even more.

Alison

I suggest subbing Kenai Dip for the mayo/cheddar spread in Ali Slagle’s Tomato Cheddar Toasts, while tomatoes are still in season.

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Credits

Adapted from "The Alaska From Scratch Cookbook" by Maya Wilson (Rodale, 2018)

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