Cilantro and Lime Chicken Scoops (Printable Copy)

Tangy chicken dip with cilantro, lime, and cheese. Perfect for parties with tortilla scoops. Gluten-free.

# What You Need:

→ Poultry

01 - 2 cups cooked, shredded chicken breast

→ Vegetables and 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 of 2 limes
07 - Juice of 2 limes

→ Dairy

08 - 1/2 cup sour cream
09 - 1/2 cup cream cheese, softened
10 - 1/2 cup shredded Monterey Jack cheese

→ Spices and Seasonings

11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ For Serving

16 - 1 bag tortilla scoops (corn chips)
17 - Additional fresh cilantro for garnish
18 - Lime wedges for garnish

# How to Make:

01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine shredded chicken, red onion, garlic, jalapeño, and cilantro.
03 - Add lime zest and juice, sour cream, cream cheese, Monterey Jack cheese, cumin, chili powder, paprika, salt, and pepper to the bowl. Mix until well blended.
04 - Transfer 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 allow to cool slightly. Garnish with additional cilantro and lime wedges.
07 - Serve warm with tortilla scoops.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you fussed over it all day.
  • The lime and cilantro cut through the richness in a way that keeps you reaching for one more scoop.
  • It's one of those rare appetizers that actually disappears at parties.
02 -
  • If your cream cheese is cold, the dip will be lumpy no matter how hard you stir, let it sit at room temperature for at least 20 minutes.
  • Taste the mixture before baking, the lime should be bright but not sour, and the heat should be present but not punishing.
03 -
  • Use rotisserie chicken for speed, but save the bones and skin to make stock later, nothing goes to waste.
  • Zest the limes before juicing them, it's nearly impossible to zest a juiced lime and you'll need every bit of that fragrant oil.
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