Green Goddess Chicken Nacho Dip (Printer version)

A vibrant creamy dip blending fresh herbs and shredded chicken, ideal for flavorful snacking with tortilla chips.

# What You'll Need:

→ Chicken

01 - 2 cups cooked, shredded skinless rotisserie chicken
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

# Directions:

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 warmed through and fragrant. 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.
03 - Stir the chopped chives, parsley, basil, tarragon, salt, and freshly ground black pepper into the dip base. Taste and adjust seasoning if necessary.
04 - Fold in the chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced radishes, and crumbled cheese if using, blending gently to combine evenly.
05 - Spread the prepared Green Goddess salad dip onto a large serving platter or shallow bowl. Evenly distribute the warm shredded chicken over the top. Garnish with extra chopped herbs and serve immediately alongside tortilla chips and optional lemon wedges.

# Expert Advice:

01 -
  • It balances creamy richness with bright herb flavor so every bite feels satisfying without being heavy.
  • You can throw it together in under half an hour using rotisserie chicken and pantry staples.
  • The warm chicken against cool herby dip creates a contrast that keeps people coming back for more.
  • It works just as well for casual weeknight snacking as it does for a crowd at game day.
02 -
  • Do not skip warming the chicken, cold chicken on top makes the whole dip feel flat and unbalanced.
  • Chop the romaine and veggies small so they blend into the dip instead of falling off the chip.
  • Taste the dip before adding the salad mix because once the veggies go in you lose control over the seasoning.
  • Serve this within an hour or the lettuce will wilt and release water that thins the dip.
03 -
  • Use a shallow wide platter instead of a deep bowl so the chips can scoop easily without breaking.
  • Prep the dip base and chop the veggies a few hours ahead, then fold everything together and warm the chicken just before guests arrive.
  • If the dip feels too thick, thin it with a tablespoon of water or extra lemon juice until it's easily scoopable.
  • Keep extra herbs on hand for garnish because a fresh sprinkle right before serving makes it look restaurant-worthy.
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