Green Goddess Chicken Dip

I discovered this dip completely by accident one afternoon when I was trying to use up a rotisserie chicken and happened to have an overflowing bunch of fresh herbs that needed rescuing from my crisper drawer. Something about the way the basil and tarragon combined with the tang of sour cream just clicked, and I found myself layering in cucumber and tomatoes almost instinctively. That first batch wasn't fancy, but watching friends grab handful after handful of chips convinced me it deserved a real place in my party rotation.

I made this for a late spring gathering where everyone showed up with wine and lawn chairs, and somehow this dip became the thing people kept circling back to between conversations. One friend actually asked if I'd stolen the recipe from a restaurant, which felt like the highest compliment I could get for something I'd basically improvised.

Ingredients

• Cooked shredded rotisserie chicken: Using rotisserie saves time and honestly tastes better than anything you'd shred yourself; just strip away the skin and you're golden.
• Sour cream and mayonnaise: This combination is the creamy foundation that makes everything stick together; mayo adds richness while sour cream brings tang.
• Fresh lemon juice and white wine vinegar: These bright acids cut through the richness and keep the dip from tasting heavy, no matter how much you're eating.
• Anchovy paste: I know it sounds weird, but a tiny bit dissolved into the base adds a savory depth you can't quite name, though it's completely optional if you're skeptical.
• Fresh herbs (chives, parsley, basil, tarragon): Use what's freshest at your market; tarragon is the secret weapon that makes this taste distinctly different, but don't skip any of them.
• Romaine, cucumber, cherry tomatoes, and radishes: These vegetables stay crisp enough to maintain texture even when folded into the creamy base.
• Feta or goat cheese: The crumbles add a salty, tangy bite that elevates the whole thing, but they're not essential if you want to keep it simpler.

Instructions

Warm the chicken with intention:

Heat your skillet and toss the shredded chicken with those spices for just a few minutes until it smells incredible and releases a little steam. You want it warm through but not dried out, so don't linger longer than three minutes.

Build the creamy base:

Whisk sour cream, mayo, lemon juice, vinegar, and minced garlic until it's completely smooth with no streaks. This is your foundation, so take a moment to get it right.

Layer in the herbs:

Stir in all your fresh herbs one type at a time, tasting as you go because fresh herbs can vary wildly in intensity. This is where you season carefully and adjust to what tastes right to you.

Fold in the fresh vegetables:

Gently fold in your chopped romaine, cucumber, tomatoes, radishes, and cheese until everything is evenly distributed throughout the cream base. The idea is gentle mixing so the vegetables stay distinct rather than becoming a mush.

Assemble for serving:

Spread the dip onto your serving platter, top it with that warm chicken, and scatter extra herbs across the top like confetti. Serve immediately with chips alongside so everything stays as fresh and crisp as possible.

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The moment that really stuck with me was when my usually quiet neighbor tried this at a gathering and actually sat down at the counter asking me questions about the tarragon like we were old friends swapping secrets. Food does that sometimes, turns a simple appetizer into a reason for people to slow down and connect.

The Herb Game Changes Everything

The difference between this dip and a regular creamy chicken dip comes down to trusting your fresh herbs. I used to measure them out timidly, worried about overpowering things, but the truth is these herbs exist in balance with each other. The basil and tarragon are the stars, the parsley is your volume control, and the chives add a gentle onion whisper that makes the whole thing sing without announcing itself.

Making It Your Own

This recipe is honestly a template for whatever you have on hand. I've made it with dill instead of tarragon when that's what I had, swapped spinach for romaine, even added avocado when someone mentioned they loved creamier dips. The core ratio of sour cream, mayo, and herbs stays constant, but the vegetables and aromatics are flexible as long as you respect the general flavor direction.

Serving and Storing Smart

This dip is best served fresh and at room temperature rather than piping hot, which keeps those herbs bright and the vegetables crisp. If you need to make it ahead, prep the base and vegetables separately, then fold everything together thirty minutes before guests arrive so you're not standing there mixing at the last second.

• Store any leftovers in an airtight container in the fridge for up to three days, though it's honestly best eaten the same day you make it.
• The chicken can be warmed separately and added just before serving if you're prepping components in advance.
• Bring it to room temperature for about ten minutes before serving if it's been sitting in the fridge, so the flavors aren't muted by cold.

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This dip has quietly become one of those recipes that people ask me for more than once, which means it's doing something right. There's something about a dish that tastes like a bright spring salad but eats like the most indulgent dip ever that just keeps people coming back for another chip.

Common Recipe Questions

→ Can I make this dip vegetarian?

Yes, simply omit the shredded chicken and anchovy paste to create a fresh, creamy herb dip perfect for vegetarians.

→ What chip alternatives work best with this dip?

Tortilla chips are classic, but pita chips or sliced veggies like cucumbers and bell peppers also complement the creamy texture well.

→ How can I adjust the spice level?

The smoked paprika adds mild warmth; you can increase it slightly or add a pinch of cayenne for extra heat.

→ Is anchovy paste necessary in the dip base?

Anchovy paste adds depth and umami but is optional; the herb blend and seasonings still deliver vibrant flavor without it.

→ What herbs can I substitute if unavailable?

Fresh chives, parsley, basil, and tarragon create the signature blend, but you can swap tarragon with thyme or dill for a different twist.