Save My neighbor brought this dip to a backyard gathering last summer, and I watched it disappear faster than anything else on the table—people were actually fighting over the last scoops. The combination of bright cilantro and lime hitting creamy chicken somehow felt both indulgent and fresh, which seemed impossible until I tasted it. When she finally shared the recipe, I realized how straightforward it was, and I've been making it ever since for my own gatherings.
I made this for a potluck at work once, nervous that a dip would seem too casual for the crowd, but it became the thing everyone asked about during the afternoon. A coworker even followed me to my desk asking if I'd teach her the recipe, and now she brings her own version to every event. That's when I knew this wasn't just a party food—it was the kind of thing that sticks with people.
Ingredients
- Cooked, shredded chicken breast: Use rotisserie chicken if you're short on time; it's already seasoned and saves you a step, though plain is perfectly fine too.
- Red onion, finely diced: The raw sharpness mellows as it sits, adding complexity that white onion can't quite match.
- Garlic, minced: Fresh garlic is non-negotiable here; the powder version flattens the whole thing.
- Jalapeño, seeded and minced: Seeding removes most of the heat, but taste as you go if you like more bite.
- Fresh cilantro, chopped: Cilantro is the soul of this dip, so don't skip it or substitute dried herbs.
- Lime zest and juice: Zest first, then juice; the fragrant oils in the zest make a real difference.
- Sour cream and cream cheese: The sour cream keeps things tangy while cream cheese provides richness and helps everything bind together smoothly.
- Monterey Jack cheese, shredded: It melts beautifully and adds a subtle creaminess without overpowering the other flavors.
- Cumin, chili powder, and smoked paprika: This trio gives you warmth and depth without making the dip taste aggressively spiced.
- Salt and black pepper: Taste before you declare it finished; you might need more salt than you think.
Instructions
- Preheat your oven:
- Set it to 375°F and let it come fully to temperature while you prep everything else.
- Combine the chicken and vegetables:
- In a large bowl, toss together the shredded chicken, diced red onion, minced garlic, jalapeño, and cilantro; this distributes the fresh elements evenly before the dairy goes in.
- Add the wet and seasoning ingredients:
- Pour in the lime zest and juice, sour cream, softened cream cheese, shredded Monterey Jack, and all your spices; stir until everything is completely incorporated and no streaks of cream cheese remain.
- Transfer to your baking dish:
- Spread the mixture evenly in a greased 1-quart dish; an even layer ensures consistent baking.
- Bake until bubbly and golden:
- This takes 20 to 25 minutes; you want the edges bubbling and the top just barely golden, which means the flavors have melded and heated through without drying out the chicken.
- Cool slightly before serving:
- Let it rest for a minute or two so it holds together better when people scoop it, and the initial heat tempers just enough to taste properly.
- Garnish and serve:
- Top with fresh cilantro and lime wedges, then present it warm with tortilla scoops on the side.
Save My kid's friend declared this the best dip he'd ever had at age nine, which was both hilarious and oddly touching. Watching someone genuinely excited about food you made, especially something so simple, reminded me that not every moment in the kitchen needs to be complicated to matter.
Making It Ahead
You can assemble this dip the morning of your event and keep it covered in the fridge, then just pop it in the oven 25 minutes before guests arrive. The flavors actually meld even better overnight, so make-ahead versions sometimes taste slightly more developed. Just add a minute or two to the baking time if it goes straight from cold to hot.
Heat Adjustments
The recipe as written is gentle with heat, which means it works for groups with mixed spice tolerance. If you're cooking for people who love fire, keep the jalapeño seeds in or dust the top with cayenne pepper just before serving.
Variations and Swaps
Greek yogurt swaps in beautifully for sour cream if you want something lighter, though the tang diminishes slightly. Cotija cheese adds a pleasant salted crumbly texture if you want to play with it, and some people add diced mango or pineapple for brightness.
- Substitute Greek yogurt for sour cream to lighten the dip without sacrificing creaminess.
- Add diced bell peppers alongside the red onion for extra crunch and sweetness.
- Use rotisserie chicken for convenience without any real sacrifice in flavor.
Save This is the kind of dip that makes you feel like a generous host without actually being much work, which is the dream. Make it once and you'll understand why it vanishes so quickly.
Kitchen Q&A
- → 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 when ready to serve. You may need to add 5 extra minutes to the baking time if starting from cold.
- → What can I substitute for tortilla scoops?
Try regular tortilla chips, pita chips, vegetable sticks like celery and bell peppers, or even crackers. For a low-carb option, use cucumber slices or lettuce cups.
- → How do I store leftover dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave in short intervals until warmed through.
- → Can I use rotisserie chicken for this?
Absolutely! Rotisserie chicken is a great time-saver. Simply shred about 2 cups of meat and proceed with the instructions. It adds extra flavor to the dip.
- → How can I make this dip spicier?
Keep the jalapeño seeds, add a pinch of cayenne pepper, or incorporate diced serrano peppers. You can also top with hot sauce or add chipotle peppers in adobo for smoky heat.
- → Is this dip gluten-free?
The dip itself is naturally gluten-free, but ensure your tortilla scoops are certified gluten-free. Always check labels on cheese and spice blends to confirm they haven't been processed with gluten-containing ingredients.