Save The smell of lime zest hitting warm cream cheese is what hooked me on this dip. I was scrambling to pull together something quick for a last-minute watch party, and I had leftover rotisserie chicken sitting in the fridge. I threw in whatever felt right, cilantro, jalapeño, a handful of spices, and when it came out of the oven bubbling and golden, everyone crowded around the counter with chips in hand. It disappeared in minutes, and I've been making it ever since.
I started bringing this to potlucks after a friend asked for the recipe three times in one week. She said it reminded her of something her abuela used to make, but lighter and easier to scoop. Now it's my go-to whenever I need something crowd-pleasing that doesn't require much effort. I love watching people go back for seconds without realizing how fast the bowl empties.
Ingredients
- Cooked, shredded chicken breast: I use rotisserie chicken to save time, but poached or grilled chicken works just as well, just make sure it's cool enough to shred easily.
- Red onion, finely diced: The sharpness of red onion adds a nice bite that mellows in the oven, yellow onion works too if that's what you have.
- Garlic, minced: Fresh garlic is key here, it blooms in the creamy base and adds depth without overpowering the lime.
- Jalapeño, seeded and minced: Seeding keeps the heat manageable, but if you like it spicy, leave some seeds in or add a pinch of cayenne.
- Fresh cilantro, chopped: This is not negotiable for me, the brightness it brings is what makes the dip feel fresh instead of heavy.
- Lime zest and juice: Use fresh limes, the zest gives you essential oils and the juice cuts through all that creamy richness.
- Sour cream: It adds tang and keeps the dip creamy without being too dense, Greek yogurt works if you want to lighten it up.
- Cream cheese, softened: Let it sit out for 20 minutes so it blends smoothly, cold cream cheese will leave you with lumps.
- Shredded Monterey Jack cheese: It melts beautifully and has a mild flavor that doesn't compete with the lime and spices.
- Ground cumin: This adds warmth and a subtle earthiness that ties all the flavors together.
- Chili powder: A little goes a long way, it builds on the smokiness without adding much heat.
- Smoked paprika: This is my secret weapon, it gives the dip a faint campfire quality that people can't quite place.
- Salt and black pepper: Season to taste, but don't skip the salt or the flavors will fall flat.
- Tortilla scoops: The sturdy, scoop-shaped chips are perfect for this, they hold up to the thick, creamy dip without breaking.
- Additional cilantro and lime wedges: A fresh garnish makes it look vibrant and gives people the option to squeeze extra lime on top.
Instructions
- Preheat your oven:
- Set it to 375°F and let it fully heat while you prep everything. A properly preheated oven ensures even bubbling and that golden top layer.
- Combine the base:
- In a large mixing bowl, toss together the shredded chicken, red onion, garlic, jalapeño, and cilantro until evenly distributed. This is where all the texture and flavor starts.
- Mix in the creamy components:
- Add the lime zest, lime juice, sour cream, softened cream cheese, Monterey Jack, cumin, chili powder, smoked paprika, salt, and pepper. Stir until everything is well blended and creamy, no streaks of cream cheese should remain.
- Transfer to the baking dish:
- Grease a 1-quart baking dish lightly and spread the chicken mixture evenly across the bottom. Smoothing the top helps it bake uniformly.
- Bake until bubbly:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top is lightly golden. Don't overbake or it will dry out.
- Cool and garnish:
- Let the dip cool for about 5 minutes so it thickens slightly and doesn't burn anyone's mouth. Sprinkle with fresh cilantro and add lime wedges on the side before serving.
Save One evening, I made this for a small dinner with friends who claimed they didn't like cilantro. I didn't say a word, just set it out with the chips and watched them devour it. Halfway through, one of them asked what made it taste so fresh, and I just smiled and pointed to the cilantro garnish on top. Sometimes the best way to win people over is to let the food speak for itself.
Making It Ahead
I've prepped this dip the night before more times than I can count. Just mix everything together, cover the baking dish tightly with plastic wrap, and refrigerate. When you're ready, let it sit at room temperature for 15 minutes, then bake as directed. It actually tastes better when the flavors have time to meld overnight.
Serving Suggestions
Tortilla scoops are classic, but I've also served this with thick cucumber slices, bell pepper strips, and even warm pita wedges. If you want to stretch it into a meal, spoon it over baked sweet potatoes or use it as a filling for quesadillas. It's versatile enough to work however you need it to.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. I reheat individual portions in the microwave for about 30 seconds, stirring halfway through. If you're reheating the whole dish, cover it with foil and warm it in a 300°F oven for 15 minutes so it doesn't dry out.
- Add a splash of lime juice or sour cream when reheating to refresh the flavors.
- Don't freeze this dip, the dairy separates and the texture becomes grainy.
- If it thickens too much in the fridge, stir in a little milk before reheating.
Save This dip has become one of those recipes I don't even need to measure anymore, I just know it by feel. I hope it becomes that easy and familiar for you too.
Recipe Q&A
- → Can I prepare this dip ahead of time?
Yes, you can mix all ingredients and refrigerate in the baking dish for up to 24 hours. When ready to serve, bring to room temperature for 15 minutes, then bake as directed, adding 5-10 minutes if needed.
- → What can I substitute for cream cheese?
You can use Neufchâtel cheese for a lighter option, or Greek yogurt mixed with a tablespoon of cornstarch for a tangier, protein-rich alternative. Both work well in this warm dip.
- → How do I store leftovers?
Store cooled leftovers in an airtight container 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.
- → Can I make this spicier?
Absolutely! Leave the jalapeño seeds in, add a diced serrano pepper, or stir in a pinch of cayenne pepper. You can also top with hot sauce or pickled jalapeños before serving.
- → What other chips work well with this dip?
Try pita chips, plantain chips, bagel chips, or fresh vegetable sticks like bell peppers and celery. Warm flour tortillas cut into triangles also make excellent dippers.
- → Can I use rotisserie chicken?
Yes, rotisserie chicken is a convenient shortcut. Simply shred 2 cups worth, removing skin and bones. This saves time and adds extra flavor to the dip.