Kenai Dip (Smoky Jalapeño Cheese Dip)

Updated Sept. 2, 2025

Basic Information

• Total Time: 15 minutes (10 minutes prep + 5 minutes chilling/integration)

• Prep Time: 10 minutes

• Chill Time: 15 minutes (minimum)

• Storage: Up to 5 days in the refrigerator

Ingredients (Serves 6–8, Appetizer-Style)

• ½ cup (113g) mayonnaise (light or full-fat, based on preference)

• ¼ cup (30g) jarred sliced pickled jalapeños, finely chopped (plus 1½ tablespoons brine from the jar, reserved)

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika (plus extra for garnish)

• ½ teaspoon crushed red pepper flakes (adjust to taste; increase for more heat)

• 1/8 teaspoon liquid smoke (smoky flavor concentrate; see Tips for alternatives)

• Pinch of salt (to balance acidity)

• 1½ cups (4 ounces) freshly grated sharp Cheddar cheese (aged 6–12 months for intense flavor)

• For serving: Tortilla chips (blue corn or classic yellow corn), buttery crackers, or fresh veggies (carrots, celery)

Preparation Steps

Step 1: Preparing Ingredients

1. Jalapeño Prep: Drain the pickled jalapeños and discard excess liquid (unless reserving brine). Finely chop the jalapeños into ¼-inch pieces (or mince for a smoother texture) and measure 1/8 cup brine to use later.

2. Cheese Grating: Use a box grater with the fine blade to shred the Cheddar; freshly grated cheese melts more evenly and creates a creamier dip.

3. Tool Selection: Gather a medium mixing bowl (stainless steel or glass recommended), a spatula, and an airtight container for chilling.

Step 2: Building the Creamy Base

In the mixing bowl, combine:

• Mayonnaise, chopped jalapeños, and 1½ tablespoons brine. Stir with a spatula until fully incorporated—this step ensures the brine’s acidity and heat infuse the base.

Step 3: Adding Aromatics and Smoke

Add dry spices and flavorants in sequence:

• Garlic powder, smoked paprika, crushed red pepper flakes, and a pinch of salt. Stir gently to avoid overmixing (overstirring may clump spices or break the mayonnaise).

• Finally, add the liquid smoke using a micro-spoon (or pipette) for precision—this imparts the signature smokiness without overpowering the dip. Taste and adjust: add more brine for saltiness, extra red pepper for heat, or a dash of smoked paprika for aroma.

Step 4: Incorporating Cheese

Fold the freshly grated Cheddar into the wet mixture using a rubber spatula. Folding (not stirring) preserves the creaminess and prevents deflating the mayonnaise. Continue folding until the cheese is fully melted into the base, leaving no visible shreds.

Step 5: Chilling for Flavor Integration

Transfer the dip to an airtight container, cover tightly, and refrigerate for at least 15 minutes. Chilling:

• Firms the dip for easier scooping.

• Allows flavors to meld (spices, cheese, and smoke deepen over time).

• Optional: For more pronounced smokiness, refrigerate for up to 5 days (flavors peak at 2–3 days).

Step 6: Serving

Before serving, sprinkle a light dusting of smoked paprika on top for visual appeal. Serve the dip cold with:

• Crunchy tortilla chips (blue corn chips enhance the smoky notes).

• Buttery water crackers (subtle salt balances the heat).

• Fresh crudités (carrot sticks, celery, or radishes for a lighter option).

Tips for Customization

• Smoke Alternative: Substitute ½ teaspoon ground chipotle (smoked, dried jalapeño powder) for liquid smoke, reducing crushed red pepper to ¼ teaspoon (prevents heat overload).

• Heat Adjustment: Add fresh diced jalapeños (from the jar or canned) or 1 tablespoon of chili crisp for a spicier, smokier kick (ensure peppers are finely minced).

• Texture Upgrade: For a smoother dip, strain the brine before adding (reduces excess moisture) or blend briefly with an immersion blender after folding cheese.

User Comments & Community Tweaks

• Alaskan Authenticity: "Served with stale Pilot biscuits in a galley on a rocking boat—paired beautifully with dark tea. A classic Alaskan comfort food!"

• Food Migration Insight: "Pimento Cheese meets smoked jalapeños! Foods really do migrate like cultural stories—this dip’s evolution is fascinating."

• Substitution Success: "Tried chipotle powder instead of liquid smoke + crushed red pepper: overpowered by chili crisp. Stick to the recipe—absolutely delicious."

• Tinned Pepper Twist: "Substituted tinned jalapeños in adobo sauce (1 tbsp sauce + 2 minced peppers) for heat control. Kept liquid smoke for extra smoke—smoky layer + balanced heat, superior result!"

• Brine vs. Liquid Smoke: "Use 1/8 tsp liquid smoke and ground chipotle for layered depth—still creamy, smoky, and heat-forward. A must-try balance!"

Final Notes

This dip’s magic lies in its layered smokiness and controlled heat, perfect for game day gatherings or charcuterie boards. For a quicker fix, use pre-minced jalapeños, but fresh chopping preserves texture. Enjoy the blend of Alaska’s rugged flavors and Southern pimento cheese heritage!