Cilantro and Lime Chicken Scoops (Printable Version)

Tangy chicken dip with cilantro, lime, and melted cheese. Perfect for parties and gatherings with tortilla scoops.

# What You'll 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 cilantro and lime wedges for garnish

# How to Make It:

01 - Preheat oven to 375°F
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 to the bowl. Mix until thoroughly combined and evenly distributed
04 - Transfer the mixture to a greased 1-quart baking dish and spread in an even layer
05 - Bake for 20 to 25 minutes until the dip is bubbly and the top is lightly golden
06 - Remove from oven and allow to cool slightly. Garnish with fresh cilantro and lime wedges
07 - Serve warm with tortilla scoops

# Expert Tips:

01 -
  • It tastes like something you'd order at a restaurant but uses whatever cooked chicken you have lying around.
  • The lime cuts through all that creamy richness so you can keep eating without feeling weighed down.
  • You can make it ahead and just pop it in the oven when people show up.
  • It's one of those recipes that makes you look like you tried way harder than you did.
02 -
  • If your cream cheese isn't softened, you'll end up with lumps that never fully blend in, leave it out for at least 20 minutes.
  • Taste the mixture before baking, rotisserie chicken can be salty so you might need less salt than you think.
  • Don't skip the lime zest, the juice gives tang but the zest gives that floral, citrusy aroma that makes it special.
03 -
  • Use kitchen shears to chop cilantro right in the bowl, it's faster and you don't dirty a cutting board.
  • If the dip looks dry after baking, drizzle a little lime juice or sour cream over the top before serving.
  • Double the recipe and bake in a 9x13 dish if you're feeding a crowd, it disappears fast.
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