Cilantro and Lime Chicken Scoops (Printable)

Tangy chicken dip with cilantro, lime, and cheese. Perfect for parties with tortilla scoops. Ready in 40 minutes.

# What You 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
16 - Additional fresh cilantro for garnish
17 - Lime wedges for garnish

# How To Make It:

01 - Set oven temperature to 375°F and allow to fully preheat.
02 - In a large mixing bowl, combine shredded chicken, diced red onion, minced garlic, minced jalapeño, and chopped cilantro. Mix thoroughly.
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 until all ingredients are evenly blended.
04 - Transfer the mixture to a greased 1-quart baking dish and spread evenly across the bottom.
05 - Bake for 20 to 25 minutes until the mixture is bubbly and the top is lightly golden.
06 - Remove from oven and allow to cool slightly. Garnish with fresh cilantro and lime wedges.
07 - Transfer to serving dish and serve warm with tortilla scoops.

# Expert Hints:

01 -
  • It disappears in minutes at every party, and people always ask if you catered it.
  • The lime and cilantro keep it fresh and bright instead of heavy like most hot dips.
  • You can prep it hours ahead and just pop it in the oven when guests arrive.
  • It works as a full meal when you're too lazy to cook but want something satisfying.
02 -
  • Do not use cold cream cheese or it will stay lumpy no matter how long you stir, and the dip will have weird texture pockets.
  • If you overbake it past 25 minutes, the edges dry out and turn grainy instead of creamy, so set a timer and check early.
  • Lime juice added at the end after baking tastes sharper and fresher than lime juice that's been cooked, so save a little for garnish.
03 -
  • Use kitchen shears to chop the cilantro right in the measuring cup, it's faster and you won't have a cutting board to wash.
  • Grate your own Monterey Jack instead of buying pre-shredded, it melts smoother and doesn't have that weird anti-caking powder.
  • If the dip thickens too much as it sits, stir in a tablespoon of warm water or lime juice to loosen it back up.
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