Green Goddess Chicken Nacho Dip (Printable Version)

A creamy herb dip with shredded chicken and fresh veggies served warm with crispy chips.

# 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, 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)

# Directions:

01 - Heat olive oil in a medium skillet over medium heat. Add shredded chicken, smoked paprika, garlic powder, salt, and black pepper. Stir 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 - Add chopped chives, parsley, basil, tarragon, salt, and pepper to the dip base. Stir thoroughly and adjust seasoning according to taste.
04 - Fold finely chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced radishes, and crumbled cheese (if using) into the dip base until evenly combined.
05 - Spread the Green Goddess salad dip evenly onto a large serving platter or shallow bowl. Top with the warm shredded chicken. Garnish with extra chopped herbs and serve immediately alongside tortilla chips and optional lemon wedges.

# Expert Tips:

01 -
  • It tastes fancy enough for guests but comes together in the time it takes to set out a cutting board.
  • The green goddess base is so versatile you'll find yourself sneaking spoonfuls before anyone arrives.
  • Warm chicken balanced with cool, crisp vegetables creates this perfect textural contrast that keeps people reaching for another chip.
02 -
  • Don't make this dip more than a few hours ahead because the vegetables will start weeping liquid into the creamy base, making it watery—it's best assembled within a couple hours of serving.
  • If your anchovy paste seems intimidating, start without it, but try adding just a quarter teaspoon next time because it transforms the depth without making it taste fishy.
03 -
  • Taste the dip before you serve it because herbs vary in strength—fresh basil from one store might be more peppery than another, so you might need to add more lemon juice or adjust the seasoning.
  • Keep the chicken warm separately and add it right before serving so it doesn't cool down the entire dip and lose that appealing temperature contrast.
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