Once again, Alaska contributes a brilliant recipe which will be added to my regular rotation. This dip has a bit of creaminess, some smokiness, a little heat, and the tiniest crunch. And it is more versatile than any other dip I’ve ever had. Served cold, Jalapeño Cheese Dip is amazing with chips or fresh veggies. If there happens to be any leftovers, it makes an incredible, melty filling for omelettes, tops baked potatoes, and brings grilled cheese sandwiches to the next level. Oh my!
While visiting Soldotna on the Kenai Peninsula in Alaska, which is a 3-4 hour drive from my sister’s house, her family fell in love with a cheese dip they purchased at Echo Lake Locker. In fact, this cheese dip is dubbed “world famous” for good reason! Served at a Super Bowl party, brought to a potluck, or just any old Tuesday evening at home, jalapeño cheese dip is a winner!
Since I live more than 3,000 miles from Soldotna, I have to make Kenai dip at home. There is absolutely no reason to ever make a small batch of this dip, because it is so delicious and so versatile. Leftovers can be stored in the refrigerator for a couple days, but chances are, all the dip will disappear within 24 hours.
Assembly is quick, and the level of heat and smokiness can be adjusted to personal taste. Stir together the mayonnaise with cayenne pepper, smoky paprika, garlic powder, and liquid smoke. Remove ribs and seeds from the jalapeños and dice them up. Stir in the cheese and refrigerate for a couple hours for the flavors to mingle. That’s it!
Check out some of these other recipes I’ve brought home from Alaska:
- Breakfast Sausage Patties
- Cauliflower Waffles
- Salmon Salad
- Cauliflower Biscuits
- Smoked Salmon Stuffed Acorn Squash
I should probably begin an entire blog filled with Alaska-based recipes! Let me know if you make this jalapeño cheese dip, and the ways you serve it! Cold and crunchy? Or warm and melty? Either way, enjoy it!
Print
Kenai Jalapeño Cheese Dip
- Total Time: 10 minutes
- Yield: 10 1x
Description
A versatile dip that can be served in many ways.
Ingredients
2 cups mayonnaise
2 tsp garlic powder
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp liquid smoke
4–5 jalapeños with ribs and seeds removed, diced — should fill a generous cup
6 cups shredded cheddar cheese
Instructions
In a large bowl combine mayonnaise, garlic powder, cayenne pepper, smoked paprika, and liquid smoke.
Remove ribs and seeds from jalapeños and cut into fine dice. Stir in to the mayo blend, and then stir in the shredded cheddar cheese.
Notes
Refrigerating for a couple hours before serving will allow the flavors to intensify.
Serving suggestions:
- Serve cold as a dip with chips or fresh veggie sticks
- Melt onto cooked broccoli or cauliflower
- Top a baked potato
- Serve as filling for omelettes
- Spread on bread, top with cheese slices, and make grilled cheese sandwiches
- Prep Time: 10 minutes
- Category: snacks
