Green Goddess Chicken Nacho Dip (Print Version)

Creamy green goddess dip with shredded chicken, herbs, and fresh veggies served warm alongside crispy chips.

# Components:

→ 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)

# Method:

01 - Heat olive oil in a medium skillet over medium heat. Add shredded chicken, smoked paprika, garlic powder, salt, and black pepper. Toss and warm for 2 to 3 minutes until heated through and fragrant. Set aside and keep warm.
02 - Whisk together sour cream, mayonnaise, lemon juice, white wine vinegar, anchovy paste (if using), and minced garlic in a medium bowl until smooth.
03 - Stir chopped chives, parsley, basil, tarragon, salt, and black pepper into the dip base. Taste and adjust seasoning if necessary.
04 - Gently fold in romaine lettuce, cucumber, cherry tomatoes, radishes, and crumbled cheese (if using) until evenly combined.
05 - Spread the Green Goddess salad dip on a large serving platter or shallow bowl. Evenly top with warm shredded chicken. Garnish with extra herbs and serve immediately with tortilla chips and lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes infinitely more interesting than store-bought dips, with fresh herbs that actually taste alive instead of dusty.
  • You can prep everything ahead and just warm the chicken when guests arrive, which means less stress and more time to actually enjoy people.
  • It's naturally flexible enough to work for vegetarians, avocado lovers, or anyone tired of the same old party food.
02 -
  • Don't add the vegetables more than an hour before serving, or they'll release water and make your dip watery and sad.
  • The anchovy paste is optional but genuinely transforms the flavor from good to restaurant-level, so if you can get past the idea of it, try using just a tiny bit.
03 -
  • Make sure your sour cream and mayo are at room temperature before you mix them so everything blends smoothly without lumps.
  • If you're bringing this to a potluck, assemble it in a container without the chips and warm chicken, then finish it right before serving so nothing gets soggy.
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