Meet Kenai Dip, The Northern Cousin to Pimento Cheese

Culture, Media, General
1

This Cheesy Dip Is a Closely Guarded Alaskan Secret

Salmon may be Alaska’s most renowned dish, but in the coolers of the people fishing for salmon, you very likely to find Kenai dip. In midsummer, when the sockeye run thick in the Kenai (pronounced KEEN-eye) River, Echo Lake sells 500 pounds of it per day.

A mouth-tingling, mayo-forward cousin of pimento cheese, it travels well and is usually served with sturdy tortilla chips or crackers.

…the basics are Cheddar cheese, mayonnaise, jalapeño and liquid smoke.

https://www.nytimes.com/2025/08/29/dining/kenai-cheese-dip-alaska.html?unlocked_article_code=1.ik8.ph-3.9EEl78YNVQf0&smid=url-share

2 Likes
2

I love pimento cheese, and this sounds pretty good too!

Anyone tried it?

2 Likes
3

I read this and it sounds so good! I may try a New Mexican version with chopped green chiles. What’s not to like?!

2 Likes
4

Pickled jalapenos came to mind, as well as hatch chiles!

The big twist for me is liquid smoke (which I have used for kababs and salmon and things).

1 Like
5

The crack dip I used to make was mayo, shredded cheddar, hot sauce , Worcestershire sauce, chopped green onions. (no ranch powder) Somewhat similar, as well!

I also used to make a Gilroy dragon Garlic dip which was made with mayo, cheddar, sour cream, green onions and roasted garlic.

1 Like