Green Goddess Chicken Dip (Printable)

A creamy green goddess dip with tender chicken and fresh herbs served warm for easy snacking.

# What You Need:

→ Chicken

01 - 2 cups cooked, shredded rotisserie chicken (skinless)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon garlic powder
05 - Salt, to taste
06 - Black pepper, to taste

→ Green Goddess Dip Base

07 - 1 cup sour cream
08 - 1/2 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon white wine vinegar
11 - 1/2 teaspoon anchovy paste (optional)
12 - 1 small garlic clove, minced
13 - 1/4 cup chopped fresh chives
14 - 1/4 cup chopped fresh parsley
15 - 1/4 cup chopped fresh basil
16 - 2 tablespoons chopped fresh tarragon
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper

→ Salad & Toppings

19 - 1 cup finely chopped romaine lettuce
20 - 1/2 cup finely diced cucumber
21 - 1/2 cup halved cherry tomatoes
22 - 1/4 cup thinly sliced radishes
23 - 1/4 cup crumbled feta or goat cheese (optional)

→ For Serving

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

# How-To 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 sauté for 2 to 3 minutes until warmed through and aromatic. Remove from heat and keep warm.
02 - In a medium bowl, whisk together sour cream, mayonnaise, fresh lemon juice, white wine vinegar, anchovy paste if using, and minced garlic until smooth.
03 - Fold in chopped chives, parsley, basil, tarragon, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
04 - Gently fold in chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced radishes, and crumbled cheese if using, mixing until evenly combined.
05 - Spread the Green Goddess salad dip evenly onto a large serving platter or shallow bowl. Top with warm shredded chicken. Garnish with extra chopped herbs. Serve immediately alongside tortilla chips and optional lemon wedges.

# Expert Tips:

01 -
  • It tastes like spring no matter what season it is, thanks to all those bright, fresh herbs.
  • You can have it on the table in half an hour, most of which is just chopping.
  • The creamy base and warm chicken make it feel indulgent without being heavy.
  • It works as a dip, a topping for baked potatoes, or even spooned over grilled fish.
02 -
  • Don't skip warming the chicken, it makes the whole dip feel more like a meal and less like a cold salad.
  • Chop your herbs finely so they blend into the dip instead of clumping in big pieces.
  • Taste the base before adding the salad mix so you can adjust the lemon or salt while it's still easy to stir.
03 -
  • Use kitchen shears to snip the herbs directly into the bowl, it's faster and less messy than chopping on a board.
  • If you like heat, add a pinch of red pepper flakes to the chicken or a few dashes of hot sauce to the dip.
  • Leftover dip keeps for two days in the fridge, though it will get thinner as the veggies release moisture.
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