Save to Pinterest I stumbled on this dip idea one spring afternoon when I had leftover rotisserie chicken and a fridge drawer full of wilting herbs. I'd been craving something bright and tangy, not the usual heavy queso, and remembered a Green Goddess dressing I loved as a kid. Mixing it with warm chicken and crunchy chips felt like a gamble, but the first bite proved it was worth it. Now it's my go-to when I want something that feels indulgent but tastes fresh.
I first made this for a small gathering where half the guests were gluten-free and the other half just wanted something different. I piled the dip on a big platter, scattered the chicken on top, and set out a mountain of chips. Within twenty minutes the platter was scraped clean and someone asked if I had the recipe written down. That's when I knew this wasn't just another dip, it was the kind of thing people actually remember.
Ingredients
- Cooked shredded rotisserie chicken: Using store-bought saves time and the dark and white meat blend adds natural moisture, just pull off the skin first.
- Olive oil: A light coating helps the spices stick and warms the chicken without drying it out.
- Smoked paprika: This gives the chicken a subtle smoky depth that plays nicely against the bright herbs.
- Garlic powder: Just a pinch brings out savory warmth without overpowering the fresh flavors.
- Sour cream: The tangy base that makes the dip creamy and rich, I always use full-fat for the best texture.
- Mayonnaise: Adds silky body and a hint of richness, it helps the herbs blend smoothly.
- Fresh lemon juice: Brightens everything and cuts through the creaminess, always use fresh not bottled.
- White wine vinegar: A small splash adds sharpness and balances the fat beautifully.
- Anchovy paste: Optional but it brings an umami punch that makes the dip taste more complex, start with a little and adjust.
- Minced garlic clove: Fresh garlic adds bite and aroma that powder can't match.
- Fresh chives, parsley, basil, and tarragon: This mix creates the signature green goddess flavor, each herb adds its own personality.
- Romaine lettuce: Finely chopped for crunch and a hint of freshness that lightens the dip.
- Cucumber: Dice it small so it adds cool juicy pops without making the dip watery.
- Cherry tomatoes: Halved tomatoes bring color and a burst of sweetness.
- Radishes: Thinly sliced for a peppery crunch that cuts through the richness.
- Feta or goat cheese: Optional but the tangy creaminess makes it feel more indulgent.
- Tortilla chips: Use thick sturdy ones that can scoop without breaking, gluten-free works perfectly.
Instructions
- Warm the chicken:
- Heat olive oil in a medium skillet over medium heat, then toss in the shredded chicken with smoked paprika, garlic powder, salt, and pepper. Stir for 2 to 3 minutes until everything smells toasty and the chicken is heated through, then set aside.
- Make the creamy base:
- In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, vinegar, anchovy paste if using, and minced garlic until smooth and no lumps remain. This is the backbone of your dip so taste as you go.
- Fold in the herbs:
- Stir in chives, parsley, basil, tarragon, salt, and pepper until the mixture turns vibrant green and smells like a garden. Adjust seasoning now because once you add the veggies it's harder to fix.
- Add the salad mix:
- Gently fold in chopped romaine, cucumber, cherry tomatoes, radishes, and crumbled cheese if using. Mix just until combined so the veggies stay crisp and don't get mushy.
- Assemble and serve:
- Spread the green goddess dip onto a large platter or shallow bowl, then scatter the warm chicken evenly over the top. Garnish with extra chopped herbs, set out tortilla chips and lemon wedges, and serve immediately while the chicken is still warm.
Save to Pinterest One evening I brought this to a potluck and watched a friend who claimed to hate anything green devour half the platter. She kept saying it tasted like spring in a bowl, and I realized that's exactly what it is. It's proof that fresh herbs and a little warmth can turn simple ingredients into something people talk about long after the party ends.
How to Store and Reheat
If you have leftovers, store the dip and chicken separately in airtight containers in the fridge for up to two days. The veggies will soften but the flavor stays bright. Reheat the chicken gently in a skillet and give the dip a stir before reassembling, though it's honestly best enjoyed fresh.
Swaps and Substitutions
You can swap the chicken for shredded turkey or even canned tuna if you want a different protein. Greek yogurt works in place of sour cream for a tangier lighter base. If you can't find tarragon, use extra basil or a pinch of fennel seed for that anise-like note. For a vegetarian version, skip the chicken and anchovy paste and add roasted chickpeas for texture.
Serving Suggestions
This dip shines alongside a crisp Sauvignon Blanc or a light lager that won't compete with the herbs. I also love putting out pita chips or a platter of sliced bell peppers, carrots, and celery for scooping. If you're feeding a crowd, double the recipe and serve it in a big shallow bowl so everyone can reach.
- Add diced avocado right before serving for extra creaminess and a buttery contrast.
- Sprinkle toasted pepitas or sunflower seeds on top for a nutty crunch.
- Drizzle a little hot sauce over the chicken if you want a kick of heat.
Save to Pinterest This dip has become my answer to boring appetizers, and I hope it does the same for you. There's something special about food that tastes as good as it looks and brings people together over one messy, delicious platter.
Recipe FAQs
- → What gives the dip its signature vibrant color?
The combination of fresh herbs—chives, parsley, basil, and tarragon—blended into the creamy base creates the vivid green hue characteristic of this dish.
- → Can I prepare the chicken ahead of time?
Yes, using cooked shredded rotisserie chicken greatly speeds preparation, and warming it just before serving preserves its juiciness and flavor.
- → Are there suitable variations for dietary preferences?
For a vegetarian version, omit the chicken and anchovy paste, and consider adding diced avocado or green onions for extra creaminess.
- → What are ideal accompaniments to serve with this dip?
Sturdy tortilla chips are classic, but pita chips or fresh vegetable crudités also pair well to provide crunch and balance.
- → How is the dip best stored if leftover?
Store leftovers in an airtight container in the refrigerator for up to two days; reheat gently to maintain texture and flavor.
- → What spices enhance the shredded chicken in this dish?
The chicken is seasoned with smoked paprika, garlic powder, salt, and black pepper to add warmth and savory notes.