Green Goddess Chicken Dip (Printable Version)

Creamy green goddess dip with tender chicken and fresh herbs served warm alongside crispy chips.

# Ingredient List:

→ 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, to taste
06 - Black pepper, to taste

→ Green Goddess Dip Base

07 - 1 cup sour cream
08 - ½ cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon white wine vinegar
11 - ½ teaspoon anchovy paste (optional)
12 - 1 small garlic clove, minced
13 - ¼ cup chopped fresh chives
14 - ¼ cup chopped fresh parsley
15 - ¼ cup chopped fresh basil
16 - 2 tablespoons chopped fresh tarragon
17 - ¼ teaspoon salt
18 - ¼ teaspoon freshly ground black pepper

→ Salad & Toppings

19 - 1 cup finely chopped romaine lettuce
20 - ½ cup finely diced cucumber
21 - ½ cup halved cherry tomatoes
22 - ¼ cup thinly sliced radishes
23 - ¼ 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)

# 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 cook for 2 to 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 using), and minced garlic until smooth and well combined.
03 - Stir in chopped chives, parsley, basil, tarragon, salt, and black pepper into the dip mixture. Adjust seasoning to taste.
04 - Gently fold in chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced radishes, and crumbled cheese (if using) until evenly integrated.
05 - Spread the Green Goddess salad mixture onto a large serving platter or shallow bowl. Evenly layer the warm shredded chicken on top. Garnish with extra chopped herbs and serve immediately alongside tortilla chips and optional lemon wedges.

# Expert Advice:

01 -
  • It tastes like spring and summer had a creamy party in a bowl.
  • You can assemble it in under 30 minutes and still feel like you spent hours impressing people.
  • The fresh herbs do all the heavy lifting, so you barely need to think about seasoning.
02 -
  • Chop your vegetables small—large chunks slide off chips and onto laps, which is nobody's dream.
  • Add the warm chicken on top just before serving so the dip stays fresh and bright instead of getting tired and wilted.
03 -
  • Buy the best rotisserie chicken you can find—it's worth it and saves your hands from shredding.
  • If anchovy paste intimidates you, just taste the dip first without it, then add a small squeeze if it needs depth.
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