Green Goddess Chicken Dip (Printable Version)

A creamy herb dip topped with warm shredded chicken and fresh veggies, ideal for snacking and entertaining.

# Needed Ingredients:

→ Chicken

01 - 2 cups cooked, shredded rotisserie chicken (skinless)
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ¼ teaspoon garlic powder
05 - Salt and black pepper, to taste

→ Green Goddess Dip Base

06 - 1 cup sour cream
07 - ½ cup mayonnaise
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon white wine vinegar
10 - ½ teaspoon anchovy paste (optional)
11 - 1 small garlic clove, minced
12 - ¼ cup chopped fresh chives
13 - ¼ cup chopped fresh parsley
14 - ¼ cup chopped fresh basil
15 - 2 tablespoons chopped fresh tarragon
16 - ¼ teaspoon salt
17 - ¼ teaspoon freshly ground black pepper

→ Salad & Toppings

18 - 1 cup finely chopped romaine lettuce
19 - ½ cup finely diced cucumber
20 - ½ cup halved cherry tomatoes
21 - ¼ cup thinly sliced radishes
22 - ¼ cup crumbled feta or goat cheese (optional)

→ For Serving

23 - 1 bag sturdy tortilla chips (gluten-free if needed)
24 - Extra chopped herbs, for garnish
25 - Lemon wedges (optional)

# Steps:

01 - Heat olive oil in a medium skillet over medium heat. Add shredded chicken, smoked paprika, garlic powder, salt, and black pepper. Toss and warm for 2 to 3 minutes until heated through and fragrant. Remove from heat and keep warm.
02 - Whisk together sour cream, mayonnaise, lemon juice, white wine vinegar, anchovy paste (if using), and minced garlic in a medium bowl until smooth.
03 - Stir chopped chives, parsley, basil, tarragon, salt, and black pepper into the dip base. Adjust seasoning to taste.
04 - Fold in chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced radishes, and crumbled cheese (if using) until evenly incorporated.
05 - Spread the Green Goddess salad mixture onto a large serving platter or shallow bowl. Evenly top with warm shredded chicken. Garnish with extra chopped herbs. Serve immediately with tortilla chips and optional lemon wedges on the side.

# Expert Advice:

01 -
  • The warm chicken against the cool, tangy dip creates a temperature contrast that keeps you reaching for more.
  • Fresh herbs do all the heavy lifting, so the flavor feels alive and layered without any complicated steps.
  • It comes together in under half an hour, which means you can make it right before people arrive and still have time to shower.
  • It works as a casual snack or a centerpiece appetizer, and scales up easily if you're feeding a crowd.
02 -
  • Don't skip warming the chicken, the temperature contrast between the warm spiced meat and the cool creamy dip is what makes this addictive.
  • Chop your herbs fine so they blend into the dip instead of clumping, a food processor can help if you're in a rush.
  • Use sturdy tortilla chips or the weight of the loaded dip will snap them before they reach your mouth.
  • If you're making this ahead, keep the chicken and dip separate until just before serving so the lettuce stays crisp.
03 -
  • If you can't find fresh tarragon, substitute with extra basil and a pinch of fennel seeds for a similar aromatic note.
  • A small spoonful of Dijon mustard whisked into the base adds a subtle tang that deepens the whole flavor profile.
  • For a spicier kick, toss the chicken with a pinch of cayenne or drizzle hot sauce over the finished dip.
  • If you're serving this at a party, set it out in a shallow, wide bowl so everyone can reach the chicken and dip in one scoop.
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