Green Goddess Chicken Nacho Dip (Printable)

A creamy, herb-infused dip with shredded chicken, fresh veggies, and crunchy chips, ideal for gatherings.

# Ingredient list:

→ 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 and freshly ground 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 and 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 fresh herbs for garnish
25 - Lemon wedges (optional)

# Step-by-Step Guide:

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 aromatic and heated through. 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 black pepper. Taste and adjust seasoning to preference.
04 - Fold in chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced radishes, and crumbled cheese if using until evenly distributed.
05 - Spread the Green Goddess salad dip evenly on a large serving platter or shallow bowl. Top with warm shredded chicken. Garnish with additional fresh herbs. Serve immediately alongside tortilla chips and optional lemon wedges.

# Expert Advice:

01 -
  • It tastes like a salad and nachos had the best possible love child.
  • You can make it with whatever herbs you have on hand without losing the magic.
  • The warm chicken against cool, creamy greens creates this addictive contrast.
  • It comes together in under half an hour with mostly pantry staples.
02 -
  • Don't skip warming the chicken, cold protein on creamy dip feels wrong and mutes all the flavors.
  • Chop your veggies small so they mix into the dip instead of falling off the chips in sad piles.
  • Taste the base before adding the salad, it's way easier to fix seasoning at that stage than after everything's combined.
03 -
  • Use kitchen shears to chop herbs directly over the bowl, it's faster and creates less mess than a knife and board.
  • If you don't have anchovy paste, a dash of Worcestershire sauce gives a similar savory backbone.
  • Warm your serving platter slightly under hot water and dry it, the dip stays warm longer and tastes better that way.
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