Cilantro and Lime Chicken Scoops (Print Version)

Tangy chicken dip with cilantro, lime, and melted cheese. Perfect for gatherings with tortilla scoops.

# Ingredient List:

→ Chicken

01 - 2 cups cooked, shredded chicken breast

→ Vegetables & Herbs

02 - 1/2 cup red onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and minced
05 - 1/2 cup fresh cilantro, chopped

→ Citrus

06 - Zest and juice of 2 limes

→ Dairy

07 - 1/2 cup sour cream
08 - 1/2 cup cream cheese, softened
09 - 1/2 cup shredded Monterey Jack cheese

→ Spices & Seasonings

10 - 1 tsp ground cumin
11 - 1/2 tsp chili powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ To Serve

15 - 1 bag tortilla scoops
16 - Additional cilantro and lime wedges for garnish

# Steps:

01 - Preheat oven to 375°F.
02 - In a large bowl, combine the shredded chicken, red onion, garlic, jalapeño, and cilantro.
03 - Add the lime zest and juice, sour cream, cream cheese, Monterey Jack cheese, cumin, chili powder, paprika, salt, and pepper. Mix until well blended.
04 - Transfer the mixture to a greased 1-quart baking dish and spread evenly.
05 - Bake for 20–25 minutes, until bubbly and lightly golden on top.
06 - Remove from oven and let cool slightly. Garnish with extra cilantro and lime wedges. Serve warm with tortilla scoops.

# Helpful Hints:

01 -
  • It uses up leftover chicken without tasting like leftovers at all.
  • The lime and cilantro make everything taste bright and alive, not heavy like most dips.
  • You can have it in the oven in ten minutes and look like you planned the whole thing.
  • It stays warm and creamy long enough that people actually get to enjoy it instead of scraping cold cheese off the edges.
02 -
  • If your cream cheese isn't fully softened, you'll end up with white lumps throughout the dip that won't melt no matter how long you stir.
  • Taste the mixture before baking, once it's in the oven you can't fix underseasoned chicken.
  • Don't skip the lime zest, the juice alone won't give you that aromatic citrus punch that makes this dip different.
  • Let it cool for a few minutes before serving or the cheese will be molten and someone will definitely burn their tongue.
03 -
  • Use rotisserie chicken and this becomes a fifteen-minute prep situation, no need to cook chicken from scratch unless you want to.
  • If the dip looks dry before baking, stir in a tablespoon of milk or chicken broth to loosen it up.
  • Let the baking dish sit on a sheet pan in the oven in case it bubbles over, saves you from scrubbing the oven later.
  • Make it the night before, cover it, and refrigerate unbaked, then just pop it in the oven thirty minutes before guests arrive.
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