Green Goddess Chicken Nacho Dip (Printable Version)

Creamy blend of herbs, shredded chicken, and crisp chips offers a fresh, warm party snack.

# List of Ingredients:

→ 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)

# How to Make It:

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 fragrant and heated through. Keep warm.
02 - Whisk together sour cream, mayonnaise, lemon juice, white wine vinegar, anchovy paste (if using), and minced garlic until fully combined and smooth.
03 - Stir in chopped chives, parsley, basil, tarragon, salt, and freshly ground black pepper. Adjust seasoning to taste.
04 - Gently fold in romaine lettuce, cucumber, cherry tomatoes, radishes, and crumbled cheese (if using) until evenly mixed.
05 - Spread the Green Goddess mixture onto a large serving platter or shallow bowl and evenly distribute the warm shredded chicken over the top.
06 - Garnish with extra chopped herbs and serve immediately alongside tortilla chips and lemon wedges as desired.

# Expert Advice:

01 -
  • It tastes like you spent all day in the kitchen but comes together in under half an hour
  • The fresh herb flavor is bright and unexpected, nothing like the usual heavy nacho dips
  • You can make it ahead and just warm the chicken before serving
  • It works as a light lunch, party appetizer, or even a weeknight dinner with extra chips
02 -
  • Don't skip warming the chicken, cold shredded chicken on creamy dip feels sad and makes the whole thing less cohesive
  • Chop your herbs finely or they'll clump together and some bites will be overwhelmingly herby while others taste bland
  • Assemble this right before serving or the lettuce will wilt and the dip will get watery
03 -
  • Taste your dip before assembling and adjust the lemon juice, it should be bright enough to cut through the richness
  • Use a shallow wide platter instead of a deep bowl so every scoop gets chicken, greens, and creamy base in one bite
  • If your herbs aren't super fresh, add a pinch of dried tarragon to boost the flavor
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