Save I threw this together on a whim one Sunday when I had leftover rotisserie chicken and a fridge drawer full of herbs about to turn. The smell of fresh basil and tarragon mixing with warm, paprika-dusted chicken filled the kitchen, and suddenly everyone wandered in asking what was for lunch. It wasn't planned as a dip at first, but once I saw how creamy and bright green it turned out, I knew chips were the only answer. That casual experiment became the most requested thing I bring to gatherings now.
I made this for a backyard birthday once, and it disappeared faster than anything else on the table. People kept asking if I bought it from some fancy deli, which made me laugh because half of it came from a grocery store rotisserie chicken. One friend stood by the bowl with a handful of chips and said it tasted like a salad she didn't have to feel guilty about eating with her hands. That's exactly what it is.
Ingredients
- Cooked shredded rotisserie chicken: This is your shortcut to flavor and tenderness without any extra work, and the seasoning from the store bird adds a savory base you don't have to build from scratch.
- Olive oil: Just enough to warm the chicken and let the spices bloom without making anything greasy.
- Smoked paprika: It brings a gentle smokiness that makes the chicken feel intentional, not like leftovers.
- Sour cream and mayonnaise: Together they create a tangy, velvety base that clings to every herb and vegetable without being too heavy.
- Fresh lemon juice and white wine vinegar: These wake up the richness and keep the dip from feeling flat or one-note.
- Anchovy paste: Optional, but it adds a deep umami backbone that most people can't quite name but definitely notice.
- Fresh chives, parsley, basil, and tarragon: The green heart of the whole thing, each herb playing its own role in building that classic Green Goddess flavor.
- Romaine lettuce, cucumber, cherry tomatoes, and radishes: They add crunch, sweetness, and little pops of freshness that make this feel like more than just a dip.
- Crumbled feta or goat cheese: A salty, creamy surprise in every other bite that ties the whole bowl together.
- Tortilla chips: Sturdy enough to scoop without breaking, and their salt complements the herby brightness 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. Let it warm for 2 to 3 minutes, stirring occasionally, until it smells toasty and feels hot to the touch.
- Make the Green Goddess Base:
- In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, vinegar, anchovy paste if using, and minced garlic until the mixture is smooth and pale. This is where all the creamy magic starts.
- Add the Herbs:
- Stir in chives, parsley, basil, tarragon, salt, and pepper, folding gently so the herbs stay bright and don't bruise. Taste it now and adjust the salt or lemon if it needs more punch.
- Fold in the Salad:
- Add chopped romaine, cucumber, cherry tomatoes, radishes, and crumbled cheese, mixing until everything is evenly coated in that vibrant green dressing. It should look like a salad that decided to become a dip.
- Assemble and Serve:
- Spread the Green Goddess mixture onto a large serving platter or shallow bowl, then top it evenly with the warm chicken. Garnish with extra chopped herbs and serve immediately with tortilla chips and lemon wedges on the side.
Save The first time I served this, my sister ate half the bowl standing up in the kitchen before it even made it to the table. She said it reminded her of the cold chicken salad our mom used to make, but better because you could eat it with chips and call it an appetizer. That's when I realized this recipe had crossed over from something I made for myself into something that brought back memories for other people too.
Make It Your Own
If you want to skip the chicken entirely, this dip works beautifully as a vegetarian option, just leave out the anchovy paste too and maybe add a pinch of extra salt. I've also stirred in diced avocado right before serving for extra creaminess, and it turns the whole thing even more lush. Some people like adding thinly sliced green onions or a handful of arugula for a peppery bite, and honestly, it's hard to go wrong with more greens in a recipe that celebrates them.
What to Serve It With
Tortilla chips are classic, but I've served this with pita chips, bagel chips, and even thick-cut cucumber rounds when I wanted something lighter. It also makes a great topping for baked potatoes or a filling for wraps if you have any left over, though that rarely happens. One time I spooned it over grilled chicken breasts for dinner, and it felt like I'd invented a whole new meal without trying.
Storage and Timing Tips
This dip is best served fresh because the vegetables release water if it sits too long, but you can prep the Green Goddess base a few hours ahead and keep it covered in the fridge. Add the chopped vegetables and warm chicken right before serving so everything stays crisp and the chicken stays warm. If you do have leftovers, store them in an airtight container for up to two days, but know that the texture will soften and the colors will dull a bit.
- Chop all your vegetables and herbs before you start so assembly goes quickly.
- Taste the base before adding the salad, it should be tangy and bold enough to stand up to all those fresh ingredients.
- Serve it on a wide, shallow platter so people can see all the colorful layers and get excited before they even take a bite.
Save This dip has become my answer to what do I bring when I want to impress without stressing. It's bright, it's satisfying, and it always starts a conversation.
Recipe FAQ
- → What herbs are in the Green Goddess dip base?
The dip includes fresh chives, parsley, basil, and tarragon, giving it a bright, aromatic flavor.
- → Can I make this dip vegetarian?
Yes, omit the shredded chicken and anchovy paste for a vegetarian version that remains flavorful and creamy.
- → What type of chips work best for serving?
Sturdy tortilla chips are ideal to scoop the creamy dip, and gluten-free options keep it accessible.
- → How long does it take to prepare and cook?
The dip comes together quickly with about 20 minutes prep and 10 minutes cooking time, totaling 30 minutes.
- → Can I add extra ingredients for variation?
Yes, diced avocado or green onions complement the dip’s creaminess and flavor well.