Cilantro and Lime Chicken Scoops

My neighbor showed up one Saturday with a warm casserole dish tucked under her arm and a bag of chips in the other hand. She'd made this cilantro lime chicken dip for a potluck that got canceled, and rather than let it go to waste, she brought it straight to my door. We stood in my kitchen, scooping directly from the dish, talking about nothing important while the tangy, creamy warmth disappeared faster than either of us expected. I asked for the recipe before she even left.

I brought this to a backyard birthday once, tucked between someone's store-bought salsa and a cheese board that clearly cost too much. By the time the sun went down, my dish was scraped clean and three people had texted me asking for the recipe. One friend admitted she ate it with a spoon when no one was looking. That's when I knew it had earned a permanent spot in my rotation.

Ingredients

• Cooked, shredded chicken breast: Using rotisserie chicken saves time and adds a little extra flavor, though poached chicken works beautifully if you have the patience.
• Red onion: The sharpness mellows as it bakes, leaving just enough bite to balance the creamy base.
• Garlic: Fresh is essential here, the jarred stuff just doesn't give you that warm, aromatic punch.
• Jalapeño: Seeding it keeps the heat friendly, but I've left seeds in when I know my crowd likes a little fire.
• Fresh cilantro: This isn't the place for dried herbs, fresh cilantro brings the whole dish to life.
• Lime zest and juice: The zest adds fragrance, the juice brings brightness, together they make everything sing.
• Sour cream: It keeps the dip creamy and tangy without feeling too heavy.
• Cream cheese: Softened is key, cold cream cheese will fight you and leave lumps.
• Monterey Jack cheese: It melts smoothly and has a mild flavor that lets the lime and cilantro shine.
• Ground cumin: A warm, earthy backbone that ties the spices together.
• Chili powder: Adds gentle warmth and a touch of smokiness.
• Smoked paprika: Just a hint gives depth without overwhelming the citrus.
• Salt and black pepper: Simple seasoning that lets everything else come forward.
• Tortilla scoops: The sturdy, scoopable shape is perfect for this thick, hearty dip.

Instructions

Preheat and prep:

Set your oven to 375°F and give it time to fully heat while you mix. A properly heated oven ensures the top gets that golden, bubbly finish.

Combine the base:

In a large bowl, toss together the shredded chicken, red onion, garlic, jalapeño, and cilantro until everything is evenly distributed. The cilantro should be visible in every spoonful.

Mix in the creamy components:

Add the lime zest, lime juice, sour cream, cream cheese, Monterey Jack, cumin, chili powder, paprika, salt, and pepper. Stir until the mixture is smooth and cohesive, with no streaks of cream cheese remaining.

Transfer to baking dish:

Grease a 1-quart baking dish lightly and spread the chicken mixture evenly across the bottom. Smoothing the top helps it bake uniformly.

Bake until bubbly:

Slide the dish into the oven and bake for 20 to 25 minutes, until the edges bubble and the top turns lightly golden. The smell will fill your kitchen with lime and spice.

Cool and garnish:

Let it rest for a few minutes out of the oven so it thickens slightly. Scatter extra cilantro on top and tuck lime wedges around the edges before serving with tortilla scoops.

Save

One evening, I made this for myself after a long week and ate it on the couch with a sleeve of chips and a terrible movie. It wasn't fancy, and no one was there to see it, but it felt like exactly what I needed. Sometimes the best meals are the ones you don't have to share.

Make It Your Own

If you want more heat, leave the jalapeño seeds in or stir in a pinch of cayenne before baking. For a lighter version, swap the sour cream for Greek yogurt, it keeps the tang but cuts the richness. I've also used pepper jack cheese when I wanted a little more kick without adding extra peppers.

Serving and Pairing

This dip is best served warm, straight from the oven, when the cheese is still melty and the flavors are at their brightest. I like to set it out with sturdy tortilla scoops, but it also works beautifully with sliced bell peppers or even warm pita wedges. A cold Mexican lager or a margarita with extra lime makes the perfect companion.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, covered tightly. Reheat in a 350°F oven for about 10 minutes, stirring halfway through to bring back the creamy texture. The microwave works in a pinch, but the oven keeps it from separating.

• Don't skip the garnish, fresh cilantro and lime wedges add a pop of color and brightness right before serving.
• If you're making this ahead, assemble everything and refrigerate unbaked, then bake just before guests arrive.
• Double the recipe if you're feeding a crowd, this dip has a way of vanishing faster than you'd think.

Save

This dip has a way of turning casual gatherings into something a little more memorable. Keep the recipe close, you'll make it more often than you think.

Common Questions

→ Can I make this dip ahead of time?

Yes, you can prepare the mixture up to 24 hours in advance. Store covered in the refrigerator and bake just before serving. Add 5 minutes to baking time if starting from cold.

→ What can I substitute for tortilla scoops?

Try pita chips, crackers, sliced baguette, celery sticks, or bell pepper strips. For a low-carb option, use cucumber rounds or jicama slices.

→ How do I make this dip spicier?

Leave the jalapeño seeds in, add a diced serrano pepper, include a pinch of cayenne pepper, or stir in hot sauce to taste. You can also top with sliced fresh jalapeños before baking.

→ Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a convenient time-saver. Simply shred about 2 cups of the meat, discarding skin and bones. This works perfectly and adds extra flavor.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave in 30-second intervals until warmed through.

→ Can this be made dairy-free?

Yes, substitute the sour cream with coconut cream, use dairy-free cream cheese, and replace Monterey Jack with your preferred dairy-free cheese alternative. The texture will be slightly different but still delicious.