Save to Pinterest I threw together this dip on a whim one Saturday when friends texted they were coming over in an hour. I had leftover rotisserie chicken, a bunch of herbs wilting in the crisper, and a hunch that Green Goddess dressing could work as something more than salad topping. The result was so good that nobody believed I hadn't planned it. Now it's the dish people ask me to bring, and I never tell them how easy it actually is.
The first time I made this for a book club gathering, I watched three people go back for seconds before we even started discussing the novel. One friend scraped the platter with a chip and said it reminded her of summer even though it was February. That's when I realized this dip had a permanent spot in my rotation, not just for parties but for those nights when I need something that feels special without the effort.
Ingredients
- Rotisserie chicken: The ultimate shortcut that nobody will judge you for, just make sure to remove the skin and shred it into bite sized pieces so it mixes well with the creamy base
- Sour cream and mayonnaise: These two together create the perfect tangy richness that holds all the herbs without feeling too heavy or too thin
- Fresh lemon juice: Brightens everything and keeps the dip from tasting flat, I learned to add it last so I can control the zing
- Anchovy paste: Optional but transformative, it adds a savory depth that people notice but can never quite name
- Fresh herbs (chives, parsley, basil, tarragon): The soul of this recipe, wilted bunches from the fridge work just fine as long as you chop them finely
- Romaine lettuce and cucumber: They add crunch and freshness without making the dip watery, just dice them small and fold in gently
- Cherry tomatoes and radishes: Little pops of color and flavor that make every scoop feel like a complete bite
- Feta or goat cheese: Not required but highly recommended, the creamy tang plays beautifully with the herbs
- Tortilla chips: Go for the thick sturdy ones, flimsy chips will break under the weight of this loaded dip
Instructions
- Warm the chicken:
- Heat olive oil in a skillet over medium heat, toss in the shredded chicken with smoked paprika, garlic powder, salt, and pepper. Stir for a few minutes until it smells toasty and the edges just start to crisp. Set it aside but keep it warm.
- Make the Green Goddess base:
- Whisk together sour cream, mayo, lemon juice, vinegar, anchovy paste if using, and minced garlic in a medium bowl until completely smooth. This is your creamy canvas.
- Add the herbs:
- Stir in all the chopped herbs along with salt and pepper, taste it and adjust. It should be bright, herby, and just a little salty.
- Fold in the salad elements:
- Gently mix in the romaine, cucumber, tomatoes, radishes, and cheese. Don't overmix or you'll bruise the greens.
- Assemble and serve:
- Spread the Green Goddess mixture onto a platter, top with the warm chicken in an even layer. Garnish with extra herbs and serve right away with chips and lemon wedges on the side.
Save to Pinterest There's something about watching people discover this dip that never gets old. They expect standard queso or buffalo chicken, and then they take a bite and pause. Someone always asks what's in it, and I love listing off the herbs and watching their face change when I mention anchovy paste. It's become my quiet little party trick, the dish that starts conversations and keeps them going.
Make It Your Own
If you want to skip the chicken entirely, this works beautifully as a vegetarian dip, just leave out the anchovy paste too. I've also stirred in diced avocado right before serving for extra creaminess, and added thinly sliced green onions when I didn't have enough chives. Once I used Greek yogurt instead of sour cream to lighten it up, and honestly nobody noticed. The base is forgiving as long as you keep the herbs front and center.
Serving and Pairing
I usually put this out with a mountain of tortilla chips, but it's just as good with pita chips, crackers, or even raw veggies if you're feeling virtuous. A crisp Sauvignon Blanc is perfect alongside, or a light lager if you're keeping it casual. Leftover dip, if there is any, makes an incredible sandwich spread the next day, especially on sourdough with sliced turkey.
Storage and Timing
You can prep the Green Goddess base and shred the chicken a few hours ahead, just keep them separate in the fridge. Chop your veggies and store them in a damp paper towel so they stay crisp. When you're ready to serve, warm the chicken, fold everything together, and assemble. This dip doesn't hold well overnight once assembled, the greens get soggy and the whole thing loses its charm.
- Store leftover components separately and reassemble fresh if you have extras
- The herby base will keep in the fridge for up to two days in an airtight container
- Warm chicken can be reheated gently in a skillet or microwave before serving again
Save to Pinterest This dip has saved me more times than I can count, from last minute gatherings to planned parties where I needed something reliable. It's proof that the best recipes come from happy accidents and trust in fresh ingredients.
Recipe FAQs
- → Can I make this dip vegetarian?
Yes, simply omit the shredded chicken and anchovy paste. Adding diced avocado or extra herbs enhances creaminess and flavor.
- → What chips work best for serving?
Sturdy tortilla chips hold up well to the creamy dip. Pita chips or sliced fresh vegetables are great alternatives.
- → Is this suitable for gluten-free diets?
Yes, as long as gluten-free tortilla chips are used. Always check chip labels to confirm gluten-free status.
- → Can I prepare this dip ahead of time?
The herb base can be mixed in advance and refrigerated. Add warm chicken just before serving to maintain texture and flavor.
- → What drinks pair well with this dip?
A crisp Sauvignon Blanc or a light lager complements the fresh, creamy, and smoky notes beautifully.