Cilantro and Lime Chicken Scoops (Printable)

Tangy chicken dip with cilantro, lime, and creamy cheeses. Perfect for parties 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 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 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 to 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.

# Tips from the Pros:

01 -
  • It tastes like you spent hours on it but comes together in less than 45 minutes with barely any effort.
  • The lime and cilantro keep it bright and fresh, never heavy or boring like most party dips.
  • You can prep it ahead and bake it right before guests arrive, so you're not stuck in the kitchen.
  • It works just as well for game day as it does for a casual dinner with margaritas on the side.
02 -
  • Make sure your cream cheese is fully softened before mixing or you'll end up with lumps that won't blend out, even with vigorous stirring.
  • Don't overbake it or the top will dry out and crack, you want it bubbly and golden, not browned and crusty.
  • Taste the mixture before baking and adjust the lime or salt, once it's in the oven it's too late to fix the seasoning.
03 -
  • Toast your cumin in a dry skillet for 30 seconds before adding it to wake up the flavor and add a deeper, nuttier note.
  • Use the zest from the limes before you juice them, it's nearly impossible to zest a juiced lime and you'll lose all that fragrant oil.
  • If you're making this for a crowd, double the recipe and bake it in a 9x13 dish, it scales up perfectly without any adjustments.
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