Cilantro Lime Chicken Scoops (Printer-friendly)

Zesty chicken dip with cilantro and lime, ideal for serving with tortilla scoops at your next gathering. Tangy and easy.

# What You'll Need:

→ Chicken

01 - 2 cups cooked, shredded chicken breast (approximately 2 large breasts)

→ 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 cilantro and lime wedges for garnish

# How-To 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.

# Expert Hints:

01 -
  • The way the lime cuts through the rich cheese keeps every bite feeling light and fresh instead of heavy
  • It comes together in about fifteen minutes but tastes like something you fussed over for an hour
  • The leftovers somehow taste even better the next day, if you somehow have any left
02 -
  • Cold cream cheese creates lumps that never quite disappear, leaving weird pockets in your finished dip
  • Overbaking makes the dairy separate and get a bit oily, so pull it when those edges just start bubbling
  • Room temperature dip spreads so much better on chips, so the 5 minute rest period is actually crucial
03 -
  • Use two forks to shred your chicken while it is still slightly warm, it pulls apart so much easier
  • Grate your own Monterey Jack instead of buying pre shredded, the anti caking coating keeps it from melting smoothly
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