Save Imagine a gathering where the centerpiece is a warm, bubbly dish full of vibrant colors and bold flavors. This Cilantro and Lime Chicken dip is exactly that—a tangy and spicy crowd-pleaser that brings a zesty Mexican-inspired flair to any party or casual gathering.
Save Whether it is game day or a festive holiday celebration, this dip is engineered to be the ultimate appetizer. The combination of tender shredded chicken and melted Monterey Jack cheese ensures that every bite is substantial, satisfying, and packed with savory goodness.
Ingredients
- 2 cups cooked, shredded chicken breast (about 2 large breasts)
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 2 limes, zest and juice
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bag tortilla scoops (corn chips)
- Additional cilantro and lime wedges, for garnish
Instructions
- Step 1
- Preheat your oven to 375°F (190°C).
- Step 2
- In a large bowl, combine the shredded chicken, red onion, garlic, jalapeño, and fresh cilantro.
- Step 3
- Add the lime zest and juice, sour cream, softened cream cheese, Monterey Jack cheese, cumin, chili powder, smoked paprika, salt, and pepper. Mix until all ingredients are well blended.
- Step 4
- Transfer the mixture to a greased 1-quart baking dish and spread it out evenly.
- Step 5
- Bake for 20–25 minutes, until the dip is bubbly and the top is lightly golden.
- Step 6
- Remove from the oven and let it cool slightly before serving.
- Step 7
- Garnish with extra cilantro and lime wedges. Serve warm with the tortilla scoops.
Zusatztipps für die Zubereitung
Ensure your cream cheese is properly softened before mixing to avoid lumps. Using a 1-quart baking dish helps the dip maintain its heat while serving. For the best flavor, shred the chicken while it is still warm to allow it to better absorb the spices.
Varianten und Anpassungen
For those who prefer extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the mix. If you are looking for a lighter option, you can substitute Greek yogurt for the sour cream without losing that signature tang.
Serviervorschläge
Serve this dip warm alongside a large bowl of corn tortilla scoops. It pairs exceptionally well with a crisp Mexican lager or a fresh lime margarita to complement the zesty citrus notes of the dish.
Save With its perfect balance of spice, creaminess, and zest, this Cilantro and Lime Chicken dip is guaranteed to be a hit at your next gathering. Serve it straight from the oven and watch it disappear in minutes!
Recipe Questions
- → Can I make this dip ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance. Keep it covered in the refrigerator, then bake just before serving. You may need to add 5 extra minutes to the baking time if starting from cold.
- → How do I store leftovers?
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through.
- → Can I use rotisserie chicken for this?
Absolutely! Rotisserie chicken is a great time-saver. Just shred about 2 cups of meat, removing the skin and bones first.
- → What can I serve besides tortilla scoops?
This dip pairs well with crispy tortilla chips, vegetable sticks like celery and bell peppers, or even crackers. You can also spread it on crostini for variety.
- → How can I make this dip spicier?
Leave the seeds in the jalapeño, add a pinch of cayenne pepper, or include diced serrano peppers. You can also top with hot sauce before serving.
- → Is this dip suitable for meal prep?
While best served fresh and warm, you can portion the baked dip into containers for quick lunches. Reheat individual portions and serve with chips or use as a topping for salads and tacos.