Green Goddess Chicken Nacho Dip (Printable Version)

Creamy Green Goddess dip with tender chicken, fresh herbs, and crispy chips for perfect snacking.

# What You Need:

→ 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 and black pepper, to taste

→ Green Goddess Dip Base

06 - 1 cup sour cream
07 - ½ cup mayonnaise
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon white wine vinegar
10 - ½ teaspoon anchovy paste (optional)
11 - 1 small garlic clove, minced
12 - ¼ cup chopped fresh chives
13 - ¼ cup chopped fresh parsley
14 - ¼ cup chopped fresh basil
15 - 2 tablespoons chopped fresh tarragon
16 - ¼ teaspoon salt
17 - ¼ teaspoon freshly ground black pepper

→ Salad & Toppings

18 - 1 cup finely chopped romaine lettuce
19 - ½ cup finely diced cucumber
20 - ½ cup halved cherry tomatoes
21 - ¼ cup thinly sliced radishes
22 - ¼ cup crumbled feta or goat cheese (optional)

→ For Serving

23 - 1 bag sturdy tortilla chips (gluten-free if needed)
24 - Extra chopped herbs, for garnish
25 - Lemon wedges (optional)

# How-to 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 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 in chopped chives, parsley, basil, tarragon, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
04 - Fold in chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced radishes, and crumbled cheese if using until evenly mixed.
05 - Spread the Green Goddess salad dip onto a large serving platter or shallow bowl. Evenly layer warm shredded chicken on top. Garnish with additional chopped herbs and serve immediately alongside tortilla chips and optional lemon wedges.

# Expert Advice:

01 -
  • It tastes like spring in a bowl, even in the middle of winter when you need something bright and alive.
  • You can make it as mild or as bold as you want by adjusting the anchovy paste and garlic.
  • It comes together in under half an hour and uses ingredients you probably already have on hand.
  • The warm chicken against the cool, herby base creates a contrast that keeps people coming back for one more chip.
02 -
  • Don't skip warming the chicken, cold shredded chicken on top makes the whole thing feel like leftovers instead of a dish.
  • Use fresh herbs only, dried ones won't give you that bright green color or the flavor you're after.
  • If the dip looks too thick, thin it with a tablespoon of water or extra lemon juice before adding the vegetables.
03 -
  • If you can't find fresh tarragon, use extra basil and a tiny pinch of fennel seeds for a similar herbal note.
  • Warm your serving platter slightly under hot water and dry it before spreading the dip, it keeps the chicken warm a few minutes longer.
  • For a spicier version, add a finely diced jalapeño or a few dashes of hot sauce to the base.
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