Save to Pinterest My neighbor brought over a warm dish in a red ceramic bowl one Friday night, and I was hooked after the first scoop. The lime hit first, bright and sharp, then the cilantro and creamy cheese smoothed everything out. She called it her party secret, the thing that disappeared fastest at every gathering. I asked for the recipe immediately, scribbled it on a napkin, and made it the next weekend for friends who scraped the dish clean.
I started making this for summer cookouts, and it became the dish people texted me about days before the party. One time I forgot to pick up tortilla scoops and served it with bell pepper slices instead, and honestly, it worked just as well. The creamy, tangy chicken clung to everything, and the jalapeño gave just enough heat to keep things interesting. Now I keep cooked chicken in my freezer just so I can throw this together on short notice.
Ingredients
- Cooked, shredded chicken breast: Rotisserie chicken is your best shortcut here, or poach and shred breasts the night before to save time.
- Red onion: Adds a sharp, sweet bite that balances the creaminess, dice it fine so it blends in smoothly.
- Garlic: Fresh minced garlic is key, the jarred stuff just doesnt have the same punch.
- Jalapeño: Seeding it keeps the heat gentle, but leave a few seeds in if you like a little fire.
- Fresh cilantro: This herb makes the whole dish sing, dont skip it or use dried.
- Lime zest and juice: The zest adds floral brightness, the juice brings acidity, use both for full flavor.
- Sour cream: Creates that tangy, creamy base, Greek yogurt works too if you want to lighten it up.
- Cream cheese: Let it soften on the counter for 20 minutes so it mixes in without lumps.
- Monterey Jack cheese: Melts beautifully and has a mild, buttery flavor that doesnt overpower the lime.
- Ground cumin: Adds earthy warmth that ties the Mexican flavors together.
- Chili powder: Brings a gentle heat and depth, not fiery, just flavorful.
- Smoked paprika: A hint of smokiness makes the dip taste more complex than it actually is.
- Salt and black pepper: Season to taste, the lime and cheese need a little help to really shine.
- Tortilla scoops: The sturdy shape holds up to the thick, creamy dip without breaking.
- Extra cilantro and lime wedges: A fresh garnish makes it look restaurant ready and adds a final burst of flavor.
Instructions
- Warm the oven:
- Preheat to 375°F so the dip bakes evenly and gets bubbly without drying out. Grease your baking dish lightly so nothing sticks to the edges.
- Mix the base:
- Combine the shredded chicken, red onion, garlic, jalapeño, and cilantro in a large bowl, tossing gently so everything is evenly distributed. The cilantro should be visible throughout, not clumped in one spot.
- Add the creamy components:
- Stir in lime zest, lime juice, sour cream, cream cheese, Monterey Jack, cumin, chili powder, paprika, salt, and pepper until the mixture is smooth and cohesive. Taste it now and adjust the salt or lime if needed.
- Transfer and spread:
- Spoon the mixture into your prepared baking dish and smooth the top with a spatula. An even layer ensures it heats through at the same rate.
- Bake until golden:
- Slide it into the oven for 20 to 25 minutes, watching for bubbling edges and a light golden crust on top. The smell of lime and cumin will fill your kitchen.
- Cool and garnish:
- Let it rest for a few minutes so you dont burn your tongue on molten cheese. Scatter fresh cilantro over the top and tuck lime wedges around the edges for squeezing.
- Serve with scoops:
- Set out a big bowl of tortilla scoops and let everyone dig in while its still warm. The dip firms up as it cools, so serve it quickly for the best texture.
Save to Pinterest I brought this to a potluck once and someone asked if I catered it. That made me laugh because it took me less time than driving to the store for premade dip. The lime and cilantro make it taste bright and intentional, like you put real thought into it, even though its mostly just stirring things together and letting the oven do the work.
Make It Your Own
Ive swapped rotisserie chicken for leftover grilled chicken thighs, and the extra fat made it even richer. One friend uses canned green chiles instead of fresh jalapeño when shes in a rush, and it still tastes great. You can also add a handful of black beans or corn for texture, or top it with crumbled queso fresco before serving for a salty, tangy finish.
Serving Suggestions
This dip is perfect alongside a cold Mexican lager, a pitcher of margaritas, or even sparkling water with lime. I like to put out sliced bell peppers, cucumber rounds, and radishes for people who want a lighter option than chips. It also works as a filling for quesadillas or spooned over baked potatoes for a quick weeknight dinner.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though they rarely last that long. Reheat in a 350°F oven for 10 minutes or microwave in 30 second bursts, stirring between each interval to keep it creamy. The lime flavor mellows slightly after a day, so squeeze a little fresh juice over the top before serving again.
- Let the dip cool completely before covering it to avoid condensation that makes it watery.
- Freeze individual portions in small containers for up to a month, then thaw overnight in the fridge.
- Stir in a spoonful of sour cream when reheating to bring back the creamy texture.
Save to Pinterest This dip has turned into my go to whenever I need something crowd pleasing and fast. It always disappears, and people always ask for the recipe, which is the highest compliment a dish can get.
Common Recipe Questions
- → Can I prepare this dip ahead of time?
Yes, you can assemble the dip up to 24 hours ahead. Cover and refrigerate, then bake when ready to serve. Add 5-10 minutes to baking time if cooking from cold.
- → How do I adjust the heat level?
For milder flavor, remove jalapeño seeds before mincing or omit entirely. For extra spice, keep the seeds in or add cayenne pepper to taste.
- → What are good substitutes for sour cream?
Greek yogurt works well for a lighter version. Crème fraîche or Mexican crema also pair nicely with the cilantro and lime flavors.
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken saves time and works great. Shred 2 cups from a store-bought bird and proceed with the recipe as written.
- → What beverages pair best with this dip?
Crisp Mexican lagers, margaritas, or fresh lime agua fresca complement the bright cilantro and lime notes beautifully.
- → Is this truly gluten-free?
The dip itself is gluten-free. Ensure tortilla scoops are certified gluten-free, and check cheese and cream labels for hidden gluten sources.