Save My neighbor showed up one Saturday with a casserole dish still warm from her oven, and I honestly wasn't expecting much. But the moment I scooped up that first bite with a chip, the bright lime and cilantro hit me in the best way. It was creamy, tangy, just spicy enough to keep you reaching for more. I asked for the recipe before she even left my driveway. Now it's the one thing I make when I need to bring something people will actually remember.
I brought this to a backyard barbecue last summer and set it next to all the usual store-bought dips. Within twenty minutes, the dish was scraped clean and people were hovering around asking if there was more. One friend even texted me the next day for the recipe because her husband wouldn't stop talking about it. It's one of those dishes that makes you look like a genius without actually requiring any fancy skills.
Ingredients
- Cooked, shredded chicken breast (2 cups): I usually poach or roast mine ahead of time, sometimes using a rotisserie chicken when I'm in a rush saves so much time and adds a little extra flavor.
- Red onion (1/2 cup, finely diced): The sharpness mellows out in the oven and adds a nice bite that balances the creaminess.
- Garlic (2 cloves, minced): Fresh garlic is key here, the jarred stuff just doesn't give you that same punch.
- Jalapeño (1, seeded and minced): Seeding it keeps the heat manageable, but I've left the seeds in when I know my crowd likes things spicy.
- Fresh cilantro (1/2 cup, chopped): Don't skip this, it's what makes the whole dish taste bright and alive.
- Lime zest and juice (from 2 limes): Both the zest and juice are essential, the zest adds that aromatic punch you can't get from juice alone.
- Sour cream (1/2 cup): This keeps everything creamy and adds a little tang that plays perfectly with the lime.
- Cream cheese (1/2 cup, softened): Make sure it's softened or you'll be fighting lumps, I learned that the hard way.
- Shredded Monterey Jack cheese (1/2 cup): It melts beautifully and has a mild flavor that doesn't overpower the cilantro and lime.
- Ground cumin (1 tsp): This adds a warm, earthy note that ties all the Mexican-inspired flavors together.
- Chili powder (1/2 tsp): Just enough to add depth without making it spicy.
- Smoked paprika (1/2 tsp): This was a game changer for me, it adds a subtle smokiness that makes people wonder what your secret is.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that brings everything into focus.
- Tortilla scoops: The sturdy shape is perfect for dipping and they don't break under the weight of the dip.
- Extra cilantro and lime wedges: A fresh garnish makes it look as good as it tastes.
Instructions
- Preheat your oven:
- Set it to 375°F so it's ready when you are. I like to get this going first so I'm not waiting around later.
- Mix the chicken and vegetables:
- In a large bowl, toss together the shredded chicken, red onion, garlic, jalapeño, and cilantro until everything is evenly distributed. The smell at this stage is already incredible.
- Add the creamy components and spices:
- Stir in the lime zest, lime juice, sour cream, cream cheese, Monterey Jack, cumin, chili powder, paprika, salt, and pepper. Mix until it's smooth and well blended, making sure there are no cream cheese lumps hiding in there.
- Transfer to the baking dish:
- Grease a 1-quart baking dish and spread the mixture evenly across the bottom. It should fill the dish nicely without overflowing.
- Bake until bubbly:
- Pop it in the oven for 20 to 25 minutes, until the top is bubbly and just starting to turn golden. The edges will get slightly crispy, which is my favorite part.
- Cool and garnish:
- Let it sit for a few minutes out of the oven, then top with extra cilantro and lime wedges. Serve it warm with a big basket of tortilla scoops.
Save There was one night when a friend who claimed she hated cilantro tried this dip without knowing what was in it. She went back for thirds before I told her, and she just shrugged and said maybe cilantro isn't so bad after all. It's become a running joke every time I make it now. Food has a funny way of changing minds when you're not overthinking it.
Making It Ahead
I've prepped this the night before more times than I can count. Just mix everything together, cover the dish tightly with plastic wrap, and keep it in the fridge. When you're ready, let it sit on the counter for about 15 minutes while the oven heats up, then bake as directed. It actually tastes even better when the flavors have had time to sit together overnight.
Serving Suggestions
Tortilla scoops are my go-to because they're sturdy and fun, but I've also served this with celery sticks, bell pepper strips, and even warm pita wedges. One time I had leftovers and spread it on a quesadilla the next day, which turned out to be an excellent decision. It's versatile enough to work with whatever you have on hand or however your guests like to snack.
Adjusting the Heat and Flavor
If your crowd likes things spicy, leave some or all of the jalapeño seeds in, or toss in a pinch of cayenne. For a milder version, you can skip the jalapeño entirely and just rely on the chili powder for a hint of warmth. I've also swapped the sour cream for Greek yogurt when I want to lighten it up a bit, and honestly, you can barely tell the difference.
- Try adding a handful of corn or black beans for extra texture and heartiness.
- A squeeze of fresh lime right before serving brightens everything up again.
- Leftovers reheat beautifully in the microwave or a low oven, just add a splash of milk to loosen it up if needed.
Save This dip has gotten me through last-minute potlucks, game days, and spontaneous gatherings without breaking a sweat. It's proof that something simple, made with good ingredients and a little attention, can steal the show every single time.
Recipe FAQs
- → Can I make this dip ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance and refrigerate. When ready to serve, bake as directed, adding 5-10 extra minutes if baking directly from cold.
- → What can I substitute for cream cheese?
You can use Neufchâtel cheese for a lighter option, or Greek yogurt cream cheese. For dairy-free, try cashew cream cheese, though the texture will differ slightly.
- → How do I adjust the spice level?
For milder flavor, remove all jalapeño seeds and membranes. For more heat, leave the seeds in or add diced serrano peppers and a pinch of cayenne pepper to the mixture.
- → Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a perfect time-saving option. Simply shred about 2 cups of meat, removing the skin and bones first.
- → What other serving options work besides tortilla scoops?
This dip pairs beautifully with cucumber slices, bell pepper strips, celery sticks, pita chips, or toasted baguette slices for varied textures and flavors.
- → How long does leftover dip keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or microwave in 30-second intervals until warmed through.