Save to Pinterest I discovered this dip at a summer gathering where someone brought a Green Goddess salad, and I watched half the table abandon their plates to hover around it. There's something magnetic about that herbaceous, bright combination—so I decided to transform it into something you could eat with chips. The first time I made it, I nearly emptied a basil plant and felt zero regret.
I made this for my sister's book club last May, and the bowl came back empty with a note that said 'recipe please.' That's when I knew it wasn't just a dip—it was a conversation starter, something people actually wanted to make at home.
Ingredients
- Rotisserie chicken: Use a good quality one from the grocery store deli; it saves you 30 minutes and tastes just as good as homemade.
- Sour cream and mayonnaise: These are the creamy backbone, so don't skimp on quality.
- Fresh herbs: Chives, parsley, basil, and tarragon are non-negotiable—dried herbs turn this into something sad and dusty.
- Lemon juice and vinegar: These brighten everything and keep the dip from feeling heavy.
- Anchovy paste: A small amount adds umami depth without tasting fishy; it's optional but makes a real difference.
- Romaine, cucumber, tomatoes, radishes: These give the dip texture and freshness, so chop them finely so they distribute evenly.
- Tortilla chips: Sturdy ones that won't shatter under the weight of the dip are worth the extra dollar.
Instructions
- Warm the chicken:
- Heat a skillet with olive oil and toss in your shredded chicken with the paprika, garlic powder, salt, and pepper. You'll smell it turn golden and fragrant in about 2 to 3 minutes—that's your cue it's ready.
- Build the creamy base:
- Whisk sour cream, mayo, lemon juice, vinegar, anchovy paste if using, and garlic together until silky smooth. This is your foundation, and whisking it well keeps lumps from hiding later.
- Add the herbs:
- Stir in all those fresh herbs along with salt and pepper, then taste it. Adjust seasoning honestly—this is the moment to make it yours.
- Fold in the vegetables:
- Gently combine the chopped romaine, cucumber, tomatoes, radishes, and cheese into the herb mixture so nothing breaks apart.
- Assemble and serve:
- Spread the dip onto a shallow platter, pile the warm chicken on top, scatter extra herbs across everything, and serve immediately with chips and lemon wedges nearby.
Save to Pinterest What struck me most was how this dip became the thing people circled back to, even after trying other appetizers. It felt less like a recipe and more like an invitation to slow down and actually enjoy food together.
Why Fresh Herbs Make This Work
I learned this the hard way by once trying a shortcut version with dried basil and chives. The dip tasted flat and somehow sad, like it had forgotten its whole personality. Fresh herbs aren't a luxury here—they're the entire point. The moment you open a basil leaf and smell it, you know you're building something that matters.
Storage and Make-Ahead Tips
You can mix the green goddess base up to a day ahead and keep it in the fridge. The vegetables can be prepped and stored separately. Just warm the chicken and assemble everything right before guests arrive, so nothing has time to get soggy or dull. If you're bringing this to a potluck, pack the chicken, dip, and chips separately and reassemble on a platter once you arrive.
Variations and Swaps
One night I experimented with adding diced avocado and a handful of thinly sliced green onions, and suddenly it felt even more summery. You could also swap tortilla chips for pita chips, or arrange fresh vegetables around the dip instead of chips if you're feeding people watching their carbs. The anchovy paste is genuinely optional if you're feeding skeptics, but I promise it won't taste fishy—it just deepens the flavor so people say 'wow, what is that' without knowing why.
- Vegetarian version: skip the chicken and anchovy paste, and add extra avocado for richness.
- Herb swaps: dill, mint, or tarragon can substitute if you're missing something from the garden.
- Green onions, avocado, and a squeeze of lime juice make excellent last-minute additions.
Save to Pinterest This dip proves that the simplest dishes often become the ones people remember longest. Make it, watch people's faces light up, and own the fact that you did that.
Recipe FAQs
- → Can I make this dip vegetarian?
Yes, simply omit the chicken and anchovy paste for a fresh, creamy herb dip that still bursts with flavor.
- → What herbs are used in the green goddess base?
The dip features chives, parsley, basil, and tarragon for a bright, herbal flavor profile.
- → How do I keep the chicken moist and flavorful?
Toss the shredded chicken in olive oil, smoked paprika, garlic powder, salt, and pepper, and warm gently to enhance aroma and juiciness.
- → What can I use instead of tortilla chips?
Pita chips, sliced fresh vegetables, or crudités work well as alternatives for dipping and add variety to serving.
- → Is this dip suitable for gluten-free diets?
Yes, as long as you use gluten-free tortilla chips and check all ingredients for gluten contamination.