Recipe Details

A Hispanic twist on the classic Buffalo Chicken Dip with the addition of Grill Mates® Mojito Lime Seasoning and crispy jalapenos.


  1. Set oven to 350°F. Rub chicken with oil and Mojito Lime Seasoning. Place on parchment lined sheet tray and roast until internal temperature of 165°F is reached. Cool chicken and shred.
  2. In a bowl combine cream cheese with Buffalo Wings Sauce, dressing, first amout of pepper jack cheese, and cumin until ingredients are evenly distributed.
  3. Add shredded chicken to cream cheese mixture and stir until fully combined.
  4. Portion mixture equally into 6 oz ramekins. Sprinkle each ramekin with 2 tablespoons of remaining pepper jack cheese. Hold refrigerated for service.


  1. Set oven to 350°F. For each serving, bake one ramekin until dip is heated through.
  2. Remove from oven and top with 1 tablespoon crispy jalapeños. Return to oven for just a few minutes to toast jalapeños.
  3. Garnish with 1/2 teaspoon cilantro and serve with 2 cups chips.


Add a hint of smoke and some extra heat with McCormick® Culinary Crushed Chipotle Chile Pepper.