Save to Pinterest I first threw this together on a Friday night when I had leftover rotisserie chicken and a fridge full of herbs that needed using. I wasn't aiming for anything fancy, just something to snack on while friends trickled in. The creamy, herbaceous dip hit differently when I piled warm, paprika-spiced chicken on top and scooped it all up with a sturdy chip. What started as a clean-out-the-fridge experiment became the thing everyone asked me to bring to gatherings. It's bright, satisfying, and somehow feels indulgent without being heavy.
I remember making this for a backyard hangout where half the group was gluten-free and the other half just wanted something that wasn't salsa. I set it out on a wooden board with a mountain of chips, and it disappeared faster than I expected. Someone asked if I'd made the dip from scratch, and I realized I had, without even thinking about it. That's when I knew it was a keeper.
Ingredients
- Rotisserie chicken: Using pre-cooked chicken is a shortcut that actually improves the dish, the seasoning is already there and the meat shreds beautifully.
- Smoked paprika: This gives the chicken a subtle warmth and a little color, regular paprika works too but the smokiness adds depth.
- Sour cream and mayonnaise: The combo creates a creamy base that's tangy but not sharp, and it holds up under the weight of all those fresh herbs.
- Fresh lemon juice: Brightens everything and keeps the dip from feeling too rich, bottled juice won't give you the same lift.
- Anchovy paste: Optional, but it adds a savory, umami backbone that makes people wonder what your secret is.
- Fresh herbs (chives, parsley, basil, tarragon): This is where the Green Goddess magic happens, use them fresh and chop them fine so every bite is fragrant.
- Romaine lettuce: Adds crunch and freshness, and it's sturdy enough not to wilt immediately in the creamy dip.
- Cherry tomatoes and cucumber: These bring juicy, crisp pops of flavor that balance the richness.
- Feta or goat cheese: Optional, but the tangy creaminess makes the dip feel more substantial and a little fancy.
- Tortilla chips: Go for thick, sturdy ones that can handle a loaded scoop without snapping in half.
Instructions
- Warm the chicken:
- Heat olive oil in a skillet over medium heat, then toss in the shredded chicken with smoked paprika, garlic powder, salt, and pepper. Stir it around for a few minutes until it smells toasty and the spices coat every shred. Keep it warm on the side while you build the dip.
- Make the Green Goddess base:
- Whisk together sour cream, mayonnaise, lemon juice, vinegar, anchovy paste, and minced garlic in a medium bowl until it's smooth and silky. Taste it now, this is your foundation and it should be tangy, garlicky, and just a little salty.
- Fold in the herbs:
- Stir in all the chopped fresh herbs along with salt and pepper, and watch the dip turn vibrant green. Adjust the seasoning if it needs more brightness or salt.
- Add the salad mix:
- Gently fold in the chopped romaine, cucumber, tomatoes, radishes, and crumbled cheese until everything is evenly distributed. The dip should feel alive with color and texture.
- Assemble and serve:
- Spread the Green Goddess salad dip onto a large platter or shallow bowl, then pile the warm chicken on top in an even layer. Scatter extra herbs over everything, set out a bowl of tortilla chips, and add lemon wedges on the side for anyone who wants an extra squeeze.
Save to Pinterest The first time I served this at a potluck, someone told me it tasted like summer in a bowl. I hadn't thought of it that way, but they were right. The herbs, the crunch, the way the lemon cuts through the richness, it all feels light and bright even though you're basically eating nachos. It's become my go-to when I want to bring something that feels effortless but still makes people lean in and ask for the recipe.
Making It Your Own
If you want to skip the chicken entirely, this dip stands up beautifully on its own as a vegetarian option, just load it up with extra veggies or avocado for heft. I've also swapped the tortilla chips for pita wedges or thick sliced cucumbers when I'm feeling like something lighter. You can double the batch and keep half plain in the fridge for salads or grain bowls, it's just as good spooned over roasted vegetables or used as a sandwich spread.
What to Serve It With
This dip pairs well with a crisp white wine like Sauvignon Blanc or a light, citrusy beer. If you're setting out a spread, add some marinated olives, pickled peppers, or a simple crudité platter to round things out. I've served it alongside grilled shrimp skewers and it worked beautifully, the herby freshness ties everything together without competing for attention.
Storage and Leftovers
Leftovers keep well in an airtight container in the fridge for up to two days, though the lettuce will soften a bit. I've eaten the dip cold straight from the container with crackers for lunch and it's still delicious. If you want to refresh it, stir in a squeeze of lemon juice and a handful of fresh herbs before serving again.
- Store the chicken separately if you're meal prepping so you can warm it fresh each time.
- The dip base without the salad mix can be made a day ahead and kept chilled until you're ready to assemble.
- Don't leave the dip out at room temperature for more than two hours, especially in warm weather.
Save to Pinterest This dip has a way of turning a regular Tuesday into something that feels a little special. It's the kind of recipe that rewards you for keeping fresh herbs around and reminds you that good food doesn't have to be complicated.
Recipe Questions
- → Can I prepare the dip without chicken?
Yes, omitting the chicken creates a flavorful herb dip that works well as a vegetarian option, maintaining the vibrant creamy base.
- → What chips work best for serving?
Sturdy tortilla chips provide the best crunch and hold for scooping, but pita chips or sliced vegetables are excellent alternatives.
- → How do the fresh herbs influence the flavor?
The combination of chives, parsley, basil, and tarragon adds bright, layered herbal notes that balance the creamy base and chicken.
- → Is anchovy paste necessary for the dip?
Anchovy paste is optional; it adds depth and umami but can be skipped if desired without compromising the overall flavor.
- → Can this dip be made gluten-free?
Yes, using gluten-free tortilla chips ensures the dish is safe for gluten-sensitive individuals while keeping all flavors intact.
- → What are some suggested beverage pairings?
This creamy, herb-forward dip pairs nicely with crisp white wines like Sauvignon Blanc or light lagers for a refreshing contrast.