Cilantro and Lime Chicken Scoops (Printable)

Tangy chicken dip with cilantro, lime, and jalapeño. Baked until bubbly and served warm with tortilla scoops.

# 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 and lime wedges for garnish

# Directions:

01 - Preheat 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 blended.
04 - Transfer the mixture to a greased 1-quart baking dish and spread evenly.
05 - Bake for 20-25 minutes, until the mixture is bubbly and lightly golden on top.
06 - Remove from oven and allow to cool slightly. Garnish with additional fresh cilantro and lime wedges.
07 - Serve warm with tortilla scoops.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • The lime and cilantro cut through the richness in a way that keeps you reaching for one more scoop.
  • It works as well for a quiet weeknight as it does for a crowd that won't leave your kitchen.
02 -
  • If your cream cheese isn't soft enough, you'll end up with lumps no amount of stirring will fix, so plan ahead.
  • Taste the mixture before baking because once it's in the oven, you can't adjust the salt or lime.
  • Let the dip rest after baking, it sets up just enough to cling to the chips instead of sliding off.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes fresher.
  • Use the side of your knife to smash the garlic before mincing, it releases more flavor and makes chopping easier.
  • If you're making this ahead, assemble everything and refrigerate unbaked, then add an extra five minutes to the baking time.
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