Save to Pinterest My neighbor handed me a warm dish over the fence one Saturday afternoon, telling me only that it was addictive and I should have scoops ready. She was right. The bright lime cut through creamy cheese and tender chicken in a way that made me keep reaching back into the dish long after I meant to stop. I asked for the recipe immediately, scribbling it on the back of a grocery receipt while standing in her driveway.
I made this for a backyard birthday party last summer, doubling the batch because I had a hunch. Halfway through the evening, both dishes were empty and people were scraping the edges with broken chip pieces. One friend asked if I had more hidden in the kitchen. I didnt, but I shouldve.
Ingredients
- Cooked, shredded chicken breast: Rotisserie chicken works beautifully here and saves you from boiling and shredding, just pull the meat and keep going.
- Red onion, finely diced: The sharpness mellows as it bakes, leaving a slight sweetness that balances the tang.
- Garlic, minced: Fresh garlic brings a warmth that powdered versions just cant match.
- Jalapeño, seeded and minced: Seeding keeps the heat manageable, but leaving a few seeds in adds a pleasant kick without overwhelming anyone.
- Fresh cilantro, chopped: This is what makes the dip taste alive, so dont skip it or swap it for dried.
- Zest and juice of 2 limes: The zest carries oils that make everything smell incredible, while the juice brightens every bite.
- Sour cream: It adds tang and creaminess, creating a base that holds everything together.
- Cream cheese, softened: Softening it first means no lumps and a smoother, richer texture throughout.
- Shredded Monterey Jack cheese: It melts beautifully and has a mild flavor that lets the lime and cilantro shine.
- Ground cumin: A little earthiness that anchors the brighter flavors.
- Chili powder: Adds depth and a gentle warmth without making things spicy.
- Smoked paprika: This brings a subtle smokiness that makes the dip taste more complex than it actually is.
- Salt and black pepper: Simple seasoning that pulls everything into focus.
- Tortilla scoops: The sturdy shape is perfect for digging into a hot, creamy dip without breaking.
- Additional cilantro and lime wedges: A fresh garnish that makes the dish look as good as it tastes.
Instructions
- Preheat your oven:
- Set it to 375°F so its ready when you are. This temperature is hot enough to bubble the dip without drying it out.
- Combine the chicken and vegetables:
- In a large bowl, mix the shredded chicken, red onion, garlic, jalapeño, and cilantro until everything is evenly distributed. The cilantro should be visible throughout, not clumped in one spot.
- Add the wet ingredients and seasonings:
- Stir in the lime zest and juice, sour cream, cream cheese, Monterey Jack, cumin, chili powder, paprika, salt, and pepper. Mix until the mixture is smooth and creamy, with no streaks of cream cheese left.
- Transfer to the baking dish:
- Grease a 1-quart baking dish lightly and spread the mixture in evenly. Smooth the top with the back of a spoon so it bakes uniformly.
- Bake until bubbly:
- Place the dish in the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top has a light golden color. The smell will fill your kitchen and make everyone start asking questions.
- Cool and garnish:
- Let the dip sit for a few minutes after pulling it from the oven so it thickens slightly. Sprinkle extra cilantro on top and set lime wedges on the side for squeezing.
- Serve warm:
- Set out the tortilla scoops and watch it disappear. Keeping it warm on a trivet or warming tray helps maintain the creamy texture.
Save to Pinterest The first time I brought this to a potluck, someone asked if it was from a restaurant. I laughed and said no, just my kitchen on a Wednesday night. That compliment stuck with me longer than it probably should have, but it reminded me that simple food made with care can feel like something much fancier.
Making It Your Own
If you want more heat, leave some jalapeño seeds in or add a pinch of cayenne to the mix. For a lighter version, swap Greek yogurt for the sour cream without losing much creaminess. I have also stirred in black beans or corn when I had them on hand, and both added a nice texture and made the dip stretch further without feeling like filler.
What To Serve Alongside
Tortilla scoops are classic, but sturdy crackers or sliced bell peppers work if you want to change things up. A cold Mexican lager or a simple margarita pairs perfectly, cutting through the richness and echoing the lime. I have also served this with a side of pico de gallo for people who wanted something fresh and crunchy between bites.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly. Reheat in the oven at 350°F until warmed through, or microwave in short bursts, stirring between each. The texture stays creamy as long as you dont overheat it.
- Let the dip cool completely before covering it to avoid condensation that can make it watery.
- If reheating in the microwave, add a small spoonful of sour cream to bring back the creamy consistency.
- This dip does not freeze well because the dairy can separate and turn grainy when thawed.
Save to Pinterest This dip has become my default whenever I need to bring something people will actually eat and remember. It is easy, reliable, and always gone before anything else on the table.
Recipe FAQ
- → Can I make this dip ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance, refrigerate it covered, and bake just before serving. Add 5-10 minutes to the baking time if starting from cold.
- → What can I use instead of tortilla scoops?
Try serving with pita chips, vegetable sticks like bell peppers and celery, crackers, or toasted baguette slices for variety.
- → How do I make this dip spicier?
Keep the jalapeño seeds, add a pinch of cayenne pepper, or include diced serrano peppers for extra heat. You can also top with hot sauce before serving.
- → Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient time-saver. Simply shred about 2 cups of meat and proceed with the preparation as directed.
- → How should I store leftovers?
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through before serving.
- → Is this dip suitable for meal prep?
Yes, you can portion the baked dip into individual containers. It reheats well and makes a great protein-rich snack throughout the week when paired with chips or vegetables.
