Cilantro and Lime Chicken Scoops (Printable)

Tangy chicken dip with cilantro, lime, and creamy cheese. Served warm with tortilla scoops for the perfect appetizer.

# 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 pepper, 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 & 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

→ To Serve

16 - Tortilla scoops for serving
17 - Additional fresh cilantro for garnish
18 - Lime wedges for garnish

# How to Make It:

01 - Set oven to 375°F (190°C).
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. Mix thoroughly until well blended.
04 - Pour the chicken mixture into a greased 1-quart baking dish and spread evenly.
05 - Bake for 20 to 25 minutes until the mixture is bubbly and the top is lightly golden.
06 - Remove from oven and allow to cool for 2 to 3 minutes.
07 - Top with additional fresh cilantro and lime wedges. Serve warm with tortilla scoops.

# Expert Tips:

01 -
  • It comes together in about 40 minutes, most of which is hands-off baking time while you tidy up or set out drinks.
  • The lime and cilantro give it a freshness that keeps people coming back for another scoop without feeling weighed down.
  • It works just as well for a casual Tuesday night snack as it does for a crowd at game day or a backyard gathering.
02 -
  • Softening the cream cheese completely before mixing is non-negotiable, or you'll end up with frustrating lumps no amount of stirring will fix.
  • Taste the dip before baking and adjust the lime juice or salt, because once it's in the oven, you've committed.
  • If your jalapeño is particularly mild, consider adding a small pinch of cayenne to keep the heat present but not overwhelming.
03 -
  • Zest your limes before juicing them, it's nearly impossible to zest a juiced lime and you'll want every bit of that fragrant oil.
  • If you're making this ahead, assemble the dip completely and refrigerate it unbaked, then add 5 extra minutes to the baking time since it's going in cold.
  • Use a shallow, wide baking dish instead of a deep one for more of that lightly golden, crispy top that everyone fights over.
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