Pin it I threw together this dip on a whim one Saturday when friends were coming over and I had leftover rotisserie chicken in the fridge. I'd been craving something bright and herby, and the idea of turning Green Goddess dressing into a warm, scoopable dip just clicked. The kitchen smelled like a garden by the time I finished chopping all those fresh herbs. Everyone kept asking for the recipe, and I realized I'd accidentally made something worth keeping around.
The first time I made this for a game night, I watched people go back to the platter over and over, scraping up every last bit of that herby, tangy cream. One friend even asked if I'd made it from scratch or bought it somewhere fancy. I didn't have the heart to tell her it took me less time than ordering takeout.
Ingredients
- Rotisserie chicken: This is your weeknight shortcut, already seasoned and tender, saving you from poaching or roasting your own.
- Smoked paprika: A little smoky warmth that makes the chicken taste like it came off a grill, even though it didn't.
- Sour cream and mayonnaise: The creamy base that holds everything together and mellows out the brightness of the lemon and herbs.
- Lemon juice and white wine vinegar: They add the tangy punch that keeps this dip from feeling too rich or flat.
- Anchovy paste: Optional, but it gives the dip that authentic Green Goddess umami depth without tasting fishy.
- Fresh herbs (chives, parsley, basil, tarragon): The soul of this recipe, they bring color, fragrance, and that unmistakable garden-fresh flavor.
- Romaine lettuce: Chopped fine, it adds crunch and a bit of freshness right in the dip itself.
- Cucumber and cherry tomatoes: They keep things light and juicy, breaking up the creaminess with little bursts of flavor.
- Radishes: A peppery crunch that surprises people in the best way.
- Feta or goat cheese: Crumbled on top, it adds a salty, tangy bite that makes every scoop a little different.
- Tortilla chips: Go for the thick, sturdy kind so they don't snap under the weight of all that creamy goodness.
Instructions
- Warm the chicken:
- Heat olive oil in a skillet over medium heat, toss in the shredded chicken with smoked paprika, garlic powder, salt, and pepper. Stir it around for a couple of minutes until it smells toasty and feels warm to the touch.
- Make the Green Goddess base:
- Whisk together sour cream, mayo, lemon juice, vinegar, anchovy paste, and minced garlic in a bowl until it's smooth and creamy. Taste it now, you'll already want to eat it with a spoon.
- Stir in the herbs:
- Fold in all those chopped herbs along with salt and pepper. The dip will turn this gorgeous pale green, and your kitchen will smell incredible.
- Add the salad mix:
- Gently fold in the romaine, cucumber, tomatoes, radishes, and cheese if you're using it. Everything should be evenly coated but still chunky and textured.
- Assemble and serve:
- Spread the herby dip onto a big platter, pile the warm chicken on top, and scatter extra herbs over everything. Serve it right away with chips and lemon wedges on the side.
Pin it I remember serving this at a backyard cookout in July, and someone said it tasted like the best part of a Caesar salad met nachos and decided to become best friends. That might be the most accurate description I've ever heard.
Making It Ahead
You can make the Green Goddess base a day in advance and keep it covered in the fridge. Just wait to fold in the salad vegetables and warm the chicken until right before serving, or everything gets soggy and sad. I've learned this the hard way more than once.
Swaps and Substitutions
If you don't have tarragon, use more basil or a pinch of fennel seeds for that anise-like note. Greek yogurt works in place of sour cream if you want it a bit tangier and lighter. For a vegetarian version, skip the chicken and anchovy paste, and maybe add roasted chickpeas or white beans for protein and texture.
Serving Suggestions
This dip is great with tortilla chips, but it also shines with pita wedges, sliced baguette, or even thick-cut veggies like bell pepper strips and celery sticks. I've spooned leftovers over baked sweet potatoes and used it as a sandwich spread, and both were excellent decisions.
- Pair it with a cold Sauvignon Blanc or a light pilsner for a refreshing contrast.
- Serve it alongside other appetizers like stuffed mushrooms or a simple cheese board.
- Double the recipe if you're feeding a crowd, it disappears faster than you'd think.
Pin it This dip has become my go-to whenever I need something that feels special but doesn't require much effort. It's the kind of recipe that makes people think you tried harder than you did, and I'm perfectly fine with that.
Recipe FAQ
- → Can I prepare this dip ahead of time?
Yes, the dip base and chicken can be prepared ahead and combined just before serving to keep it fresh and creamy.
- → What can I use instead of tortilla chips?
Pita chips, sliced veggies, or gluten-free crackers work well as alternatives for dipping.
- → Is anchovy paste necessary for flavor?
Anchovy paste adds depth but is optional; the dip remains flavorful without it.
- → How do I make this dip vegetarian?
Omit the shredded chicken and anchovy paste, then consider adding diced avocado for extra creaminess.
- → Which wines pair best with this dip?
Light, crisp white wines like Sauvignon Blanc or a refreshing lager complement the flavors nicely.