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• Ingredients
• 1 cup mayonnaise
• 1 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1/2 tsp. smoked paprika
• 1/2 tsp. liquid smoke
• 3 cups shredded sharp cheddar cheese (or extra sharp)
• 1/4 cup chopped pickled jalapeno peppers

Into mayonnaise, stir garlic powder, cayenne, paprika, and liquid smoke. Mix well. Stir in cheese until it is well incorporated. Stir in jalapenos.

Serve with crackers or tortilla chips or over baked potatoes or anything else you can think of. The flavors will develop if you let it sit for awhile under refrigeration before serving.

NOTES: Echo Lake Meats in Kenai, Alaska is known for developing this recipe, but I do not know if they were the first. They sell it commercially and it is WORTH the detour down Kalifornsky Beach Road to go get it, if you happen to be in the area. Now you can buy Kenai Dip in nearly all the grocery stores here in Anchorage, but it is not the same. The grocery stores use WAY too much mayonnaise trying to stretch their dollars and it doesn’t look very appetizing at all and there’s not much flavor. This recipe nails it. It’s a CHEESE dip, not a mayonnaise dip. I think the liquid smoke is the key. And also the sharp cheddar. All that being said, I don’t measure out my ingredients, but rather add them to what I think looks like Echo Lake’s version. I usually start with a small base amount of mayo, and once the dish is done if it seems too dry I’ll add more. That hasn’t happened yet. It’s a CHEESE dip. Enjoy!