Cilantro and Lime Chicken Dip (Printable view)

Tangy chicken dip with cilantro, lime, and cheese. Perfect party appetizer served warm with tortilla scoops.

# What You 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 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 - 1 bag tortilla scoops (corn chips)
17 - Additional cilantro for garnish
18 - Lime wedges for garnish

# How To Make:

01 - Preheat oven to 375°F (190°C).
02 - In a large mixing bowl, combine the shredded chicken, diced red onion, minced garlic, minced jalapeño, and chopped cilantro.
03 - Add the lime zest, lime juice, sour cream, softened cream cheese, shredded Monterey Jack cheese, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix until thoroughly blended.
04 - Transfer the mixture to 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 - Garnish with additional fresh cilantro and lime wedges. Serve warm with tortilla scoops.

# Expert Advice:

01 -
  • It transforms plain chicken into something vibrant and party worthy without any fancy techniques or hard to find ingredients.
  • The lime and cilantro bring a freshness that cuts through the creamy richness, so it never feels heavy even after several scoops.
  • You can make it ahead and just pop it in the oven when guests arrive, which means less stress and more time to actually enjoy the gathering.
02 -
  • If your cream cheese is not fully softened, you will end up with stubborn lumps that refuse to blend no matter how much you stir, so leave it out on the counter for at least 30 minutes before you start.
  • Taste the mixture before baking and adjust the lime or salt, because once it is in the oven you cannot fix it, and underseasoned dip is a sad thing to serve to hungry people.
03 -
  • Toast your cumin in a dry skillet for 30 seconds before adding it to the mix, the nutty aroma it releases will add an unexpected depth that people notice but cannot quite place.
  • If you want a restaurant style presentation, broil the dip for the last minute or two to get a deeper golden crust on top, just watch it closely so it does not burn.
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