Green Goddess Chicken Dip (Print Version)

A creamy blend of herbs and sour cream topped with spiced shredded chicken and fresh veggies.

# What You'll Need:

→ 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 required)
24 - Extra chopped herbs, for garnish
25 - Lemon wedges (optional)

# Steps to Follow:

01 - Heat olive oil in a medium skillet over medium heat. Add shredded chicken, smoked paprika, garlic powder, salt, and pepper. Toss and cook for 2–3 minutes until heated through and aromatic. Remove from heat and keep warm.
02 - In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, white wine vinegar, anchovy paste if used, and minced garlic until smooth.
03 - Mix in chopped chives, parsley, basil, tarragon, salt, and black pepper. Taste and adjust seasoning as needed.
04 - Gently fold in romaine lettuce, cucumber, cherry tomatoes, radishes, and cheese if using until evenly distributed.
05 - Spread the prepared Green Goddess salad dip onto a serving platter or shallow bowl. Evenly top with warm shredded chicken. Garnish with extra herbs and serve immediately alongside tortilla chips and optional lemon wedges.

# Additional Tips::

01 -
  • It tastes like a salad and a dip had a delicious baby, so you get that fresh, herby brightness without the guilt.
  • Everything comes together in about thirty minutes, meaning you can actually enjoy your party instead of stress-cooking in the kitchen.
  • The shredded chicken transforms it from just another veggie dip into something substantial enough to call a real appetizer.
02 -
  • Don't add the vegetables until you're ready to serve, or they'll weep into the dip and make it watery and sad.
  • That tiny bit of anchovy paste isn't about tasting fishy; it's about adding a savory complexity that makes people say this is the best dip they've ever had without knowing why.
03 -
  • Taste everything as you go and don't be shy about adjusting the lemon juice or vinegar; acidity is what makes this dip feel refreshing instead of heavy.
  • If you're making this for a crowd, double the recipe but add the fresh vegetables in stages so the first batch doesn't get soggy while you're still setting up.
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