Cilantro and Lime Chicken Scoops (Printable Version)

Tangy chicken dip with cilantro, lime, and jalapeño. Perfect for parties with tortilla scoops.

# What You'll Need:

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

→ To Serve

15 - 1 bag tortilla scoops (corn chips)
16 - Additional fresh cilantro for garnish
17 - Lime wedges for garnish

# How To Make It:

01 - Heat oven to 375°F (190°C).
02 - In a large mixing bowl, combine shredded chicken, diced red onion, minced garlic, minced jalapeño, and chopped cilantro.
03 - Add lime zest, lime juice, sour cream, softened cream cheese, shredded Monterey Jack cheese, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.
04 - Pour mixture into a greased 1-quart baking dish and spread evenly.
05 - Bake for 20 to 25 minutes until bubbly and lightly golden on top.
06 - Remove from oven and allow to cool slightly for 2 to 3 minutes.
07 - Garnish with fresh cilantro and lime wedges. Serve warm with tortilla scoops.

# Expert Advice:

01 -
  • It uses ingredients you probably already have and turns them into something that feels fancy enough for guests.
  • The lime and cilantro make it taste bright and fresh instead of heavy like most baked dips.
  • You can prep it hours ahead and just pop it in the oven when people show up.
  • It disappears faster than any seven-layer dip I've ever made.
02 -
  • Let the cream cheese soften completely or you'll end up with little white clumps that won't blend no matter how hard you stir.
  • Don't overbake it or the edges will dry out and the dip won't stay creamy as it cools.
  • If you're making this ahead, assemble it completely and refrigerate covered, then add 5 extra minutes to the bake time since it's going in cold.
03 -
  • Zest your limes before you juice them, it's nearly impossible to zest a juiced lime and you'll be wrestling with a slippery mess.
  • Use kitchen shears to chop the cilantro right in the bowl if you're feeling lazy, it's faster and there's less cleanup.
  • Keep a backup bag of tortilla scoops on hand because people will eat more than you think and you don't want to run out mid-party.
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