Save Last summer, my friend Sarah brought this incredible chicken dip to our rooftop taco Tuesday, and I literally hovered over the baking dish until it was gone. The way the lime hit the warm, creamy chicken was something I couldn't stop thinking about for weeks. I begged her for the recipe, which she'd adapted from her grandmother's classic party dip. Now it's the first thing people ask for when I mention hosting anything.
I made this for my dad's birthday last month, doubling the recipe because our family shows up hungry. The kitchen smelled amazing while it baked, that perfect blend of savory chicken and zesty lime. My nephew, who usually won't touch anything with visible herbs, went back for fourths. Now my dad asks for it every time he visits, saying it's the only dip that matters.
Ingredients
- 2 cups cooked, shredded chicken breast: Rotisserie chicken works beautifully here, or poach your own breasts ahead of time
- 1/2 cup red onion, finely diced: Adds a sweet sharpness that cuts through the creamy elements
- 2 cloves garlic, minced: Fresh garlic is non-negotiable, it mellows beautifully in the oven
- 1 jalapeño, seeded and minced: Leave some seeds if your crowd likes heat
- 1/2 cup fresh cilantro, chopped: Some stems are fine, they add more flavor than you'd expect
- Zest and juice of 2 limes: Zest first, then juice, and roll the limes on the counter before cutting to get every drop
- 1/2 cup sour cream: Full fat makes a noticeably creamier dip
- 1/2 cup cream cheese, softened: Let it sit out for an hour, it incorporates so much more smoothly
- 1/2 cup shredded Monterey Jack cheese: Sharp cheddar works too, but Jack melts more beautifully
- 1 tsp ground cumin: Toast it in a dry pan for 30 seconds first if you want to deepen the flavor
- 1/2 tsp chili powder: Adds a subtle warmth without overwhelming the lime
- 1/2 tsp smoked paprika: This is the secret ingredient that makes people ask what's in it
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust after mixing, since some cheeses are saltier than others
- Tortilla scoops: The scoop shape really does hold more dip, and stay crispy longer than regular chips
Instructions
- Get your oven ready first:
- Preheat to 375°F so you're not waiting later, and grease a 1-quart baking dish with a little butter or oil
- Combine your base ingredients:
- In a large bowl, toss the shredded chicken with the red onion, garlic, jalapeño, and chopped cilantro until everything is evenly distributed
- Build the creamy mixture:
- Add the lime zest and juice, sour cream, softened cream cheese, shredded Monterey Jack, and all your spices, then mix until everything is well blended and the chicken is evenly coated
- Transfer and spread:
- Scrape everything into your prepared baking dish and use the back of a spoon to spread it evenly so it bakes consistently
- Bake until bubbly:
- Slide it into the oven for 20 to 25 minutes, checking around the 20 minute mark, you want it golden on top and bubbling at the edges
- Let it rest briefly:
- Cool for about 5 minutes, this seems like forever when everyone's hovering, but it helps the dip set slightly
- Garnish and serve:
- Sprinkle with extra cilantro and lime wedges, and set out plenty of tortilla scoops while still warm
Save This dish turned an ordinary game night into something people still talk about months later. Watching friends gather around it, chips in hand, laughing between bites, reminded me why I love feeding people. It's not just about the food, it's about the way good food pulls everyone to the same spot in the kitchen.
Making It Your Own
Sometimes I swap in shredded rotisserie chicken when I'm short on time, and honestly, the seasoning from the chicken adds another layer of flavor. You can also make it spicier by leaving jalapeño seeds or adding cayenne. I've even used Greek yogurt instead of sour cream when that's what I had in the fridge, and nobody noticed the difference.
What To Serve With It
Beyond tortilla scoops, I've put this out with bell pepper slices, cucumber rounds, and even toasted baguette slices when I want to switch things up. It pairs beautifully with a cold Mexican lager or a classic margarita. Sometimes I'll set out a simple green salad to balance the richness, though honestly, most people just want more dip.
Make Ahead And Storage
You can assemble everything up to 24 hours before baking, just keep it covered in the refrigerator and let it sit on the counter for 20 minutes before it goes into the oven. Leftovers, if they exist, reheat beautifully in the microwave at 30 second intervals or back in a 350°F oven until warmed through.
- Freeze the unbaked mixture in a freezer-safe dish for up to 3 months, then thaw overnight in the fridge before baking
- If the dip seems too thick after reheating, stir in a teaspoon of lime juice or a tablespoon of sour cream to bring back the creamy texture
- This recipe doubles easily in a 9x13 baking dish, just increase the baking time to 30 to 35 minutes
Save There's something deeply satisfying about a dish that disappears completely, leaving only an empty baking dish and happy people around it. This dip has that magic every single time.
Recipe FAQs
- → How can I adjust the spice level in this chicken dip?
For more heat, you can leave the seeds in the jalapeño before mincing, or add a small pinch of cayenne pepper to the mixture. If you prefer a milder flavor, remove all seeds and white membranes from the jalapeño.
- → Can I prepare this dip ahead of time for a party?
Absolutely! You can assemble the entire mixture and transfer it to the baking dish, then cover and refrigerate it for up to 24 hours. When ready to serve, just bake as directed, possibly adding an extra 5-10 minutes to the baking time since it will be chilled.
- → What are good alternatives to tortilla scoops for serving?
This versatile dip pairs wonderfully with a variety of dippers. Consider serving it with sturdy crackers, slices of toasted baguette, celery sticks, bell pepper strips, or even cucumber slices for a lighter option.
- → Is it possible to use a different type of chicken?
Yes, cooked rotisserie chicken works beautifully for this dish, offering a convenient shortcut. You could also use cooked, shredded chicken thighs for a richer flavor, though chicken breast is typically preferred for its lean texture.
- → What if I don't have Monterey Jack cheese?
You can substitute Monterey Jack with other good melting cheeses like cheddar, a Mexican blend, or even a mild provolone. The key is a cheese that melts smoothly and blends well with the other creamy components.