Save I was standing at the counter on a Friday night, staring at leftover chicken and a bag of tortilla scoops someone left behind after taco night. My friend was coming over in an hour and I had nothing planned. I grabbed a lime from the fruit bowl, spotted the cilantro wilting in the fridge, and decided to just throw things together. What came out of the oven that night turned into the dip I now make every time someone says they're bringing chips.
The first time I brought this to a party, I set it down next to a store-bought salsa and queso. Within twenty minutes, my dish was empty and people were using scoops to get the last bits stuck to the corners. Someone asked if I catered on the side. I didn't have the heart to tell them I made it in my pajamas an hour before I left the house.
Ingredients
- Cooked, shredded chicken breast: Rotisserie chicken works perfectly here and saves you from boiling and shredding, just pull the meat apart with your hands and keep it chunky.
- Red onion: The sharpness mellows in the oven and adds a little sweetness that balances the tang, make sure to dice it small so no one gets a giant onion chunk on their chip.
- Garlic: Fresh minced garlic is the only way to go, the jarred stuff turns bitter when baked and you'll taste the difference.
- Jalapeño: Seeding it keeps the flavor without the fire, but I once left the seeds in by accident and it became everyone's favorite version.
- Fresh cilantro: This is not the place for dried herbs, fresh cilantro brings the whole dip to life and smells incredible while it bakes.
- Lime zest and juice: The zest has all the fragrant oils and the juice adds the bright acid that cuts through the cream, use two full limes and don't skip the zest.
- Sour cream: It keeps the dip creamy and adds tang, you can swap in Greek yogurt if you want it lighter but the texture won't be quite as silky.
- Cream cheese: Make sure it's softened or you'll have lumps, I leave mine on the counter for an hour or microwave it for fifteen seconds.
- Monterey Jack cheese: It melts beautifully and has a mild flavor that doesn't fight with the lime, you can use pepper jack if you want more heat.
- Ground cumin: It adds that warm, earthy backbone that makes this taste like more than just creamy chicken.
- Chili powder: A little smokiness and color, don't use the old stuff that's been in your cabinet for three years.
- Smoked paprika: This is the secret, it gives the dip a subtle smoky depth that people can't quite place but always love.
- Salt and black pepper: Taste before you bake, chicken needs more salt than you think.
- Tortilla scoops: The sturdy ones hold up to hot dip without breaking, I learned this after watching flimsy chips snap and drop cheese all over someone's shirt.
- Extra cilantro and lime wedges: A fresh garnish makes it look intentional and the extra lime juice on top is a game changer.
Instructions
- Preheat your oven:
- Set it to 375°F and let it fully heat while you mix everything. A properly heated oven means even bubbling and no soggy center.
- Combine the chicken and aromatics:
- Toss the shredded chicken, red onion, garlic, jalapeño, and cilantro in a large bowl until everything is evenly distributed. Use your hands if you need to, it's faster and more thorough than a spoon.
- Mix in the creamy base and seasonings:
- Add the lime zest, lime juice, sour cream, cream cheese, Monterey Jack, cumin, chili powder, paprika, salt, and pepper. Stir until it's smooth and cohesive, the cream cheese will break down as you mix.
- Transfer to the baking dish:
- Grease a 1-quart baking dish lightly and spread the mixture evenly with a spatula. Press it down gently so there are no air pockets.
- Bake until bubbly:
- Slide it into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top is just starting to turn golden. Don't overbake or the dip will dry out.
- Cool and garnish:
- Let it sit for five minutes so it thickens slightly and doesn't burn anyone's mouth. Top with fresh cilantro and lime wedges, then serve it warm with a mountain of tortilla scoops.
Save One summer evening, I made this for a backyard gathering and set it on the table next to the grill. People kept coming back with their scoops, standing around the dish, talking and laughing in the purple light. It wasn't fancy, but it was the thing everyone remembered. That's when I realized food doesn't have to be complicated to be the center of a good night.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though I've never had it last that long. Reheat in a 350°F oven for about ten minutes or microwave in thirty-second intervals, stirring between each one. The texture loosens back up with a little heat, and you can stir in a spoonful of sour cream if it seems too thick. Don't reheat it more than once or the chicken will get rubbery and the cream will separate.
Ways to Make It Your Own
If you like heat, leave the jalapeño seeds in or add a diced serrano pepper for a sharper kick. Swap the Monterey Jack for pepper jack or even a smoky cheddar if you want more flavor in the cheese. I've also added black beans and corn to stretch it further when I'm feeding a crowd, and it turned into more of a layered dip situation. A handful of diced tomatoes on top before baking adds color and a little acidity that some people really love.
Serving Suggestions
Tortilla scoops are the obvious choice, but I've also served this with thick-cut bell pepper strips, cucumber slices, and even warm pita wedges. It works as a topping for baked potatoes or spooned over rice if you have extra. One time I spread it on a tortilla, rolled it up, and ate it like a burrito for lunch the next day.
- Pair it with a cold Mexican lager, a lime margarita, or even a sparkling water with a squeeze of lime.
- Set out extra lime wedges so people can add more brightness as they go.
- If you're making it for a party, double the batch and bake it in a wider dish so it heats evenly and there's enough for everyone.
Save This dip has pulled me out of more last-minute hosting situations than I can count, and it's become the thing people ask me to bring now. I hope it does the same for you.
Recipe FAQ
- → Can I make this dip ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance. Store it covered in the refrigerator, then bake just before serving. Add 5 extra minutes to the baking time if starting from cold.
- → What can I use instead of tortilla scoops?
You can serve this with regular tortilla chips, pita chips, crackers, sliced baguette, or fresh vegetable sticks like bell peppers and celery for a lighter option.
- → 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 microwave until warmed through before serving.
- → Can I use rotisserie chicken for this?
Absolutely! Rotisserie chicken is a perfect time-saver. Simply shred about 2 cups of the meat, removing the skin. This also adds extra flavor to the dip.
- → How can I make this dip spicier?
Keep the jalapeño seeds, add a pinch of cayenne pepper, use pepper jack cheese instead of Monterey Jack, or add diced chipotle peppers in adobo sauce for smoky heat.
- → Is this suitable for meal prep?
Yes, the unbaked mixture can be portioned into smaller ramekins and frozen for up to 2 months. Thaw overnight in the refrigerator before baking as directed.