Kenai Dip (Smoky Jalapeño Cheese Dip)
Updated Sept. 2, 2025
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- You can find liquid smoke in most supermarkets in the condiment section (often near the barbecue sauces) or among the oils and vinegars.
Private Notes
Comments
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.
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.
It might make sense to substitute ground chipotle (which is dried and smoked jalapeno) for the liquid smoke and crushed red pepper.
As a chili crisp fan, tried that option - all I could taste was chili crisp. Second go round, made as is - absolutely delicious!
I made this dip following the recipe. I also made the dip following the recipe but substituted pepper flakes for 2 peppers from a tinned chilis in abodo sauce and around a TBS + of the abode sauce. This allowed a beautiful smokey layer and heat which was controlled by the amount of peppers I added. I made sure to finely dice or mince the peppers before adding them to the dip. I still added liquid smoke as I wanted a bit more smoke but no more heat. I thank the contributor who suggested this tweak. The end result using the abodo tinned peppers was superior!
Love this recipe. I use tamed sliced Jared jalapeño peppers.