Save There's something magical about a dip that tastes like spring on a plate. I discovered this Green Goddess version at a potluck where someone brought a salad so vibrant it made everyone stop eating whatever else was there. That night, I started wondering what would happen if I turned that herbaceous dream into something you could scoop with a chip, and the first test batch disappeared in minutes. Now it's my go-to when I need something that looks impressive but feels effortless to make.
I made this for my sister's book club once, and I'll never forget watching the conversation pause mid-sentence as everyone tasted it. Someone asked for the recipe while their mouth was still full, which felt like the highest compliment. It became the dish I'm now known for bringing, which is both a blessing and a gentle trap.
Ingredients
- Cooked shredded rotisserie chicken: Use the skinless kind and warm it with a touch of smoked paprika and garlic powder so it tastes intentional, not like an afterthought.
- Sour cream and mayonnaise: The 1 to ½ ratio keeps it creamy without tasting heavy, though I've learned not to skimp on the mayo or the dip gets chalky.
- Fresh lemon juice and white wine vinegar: These acids brighten everything up and keep the herbs tasting fresh instead of dull.
- Anchovy paste: Just a touch, optional but it's what makes people say they can't quite identify what makes this so good.
- Fresh herbs (chives, parsley, basil, tarragon): Don't use dried herbs here; they'll taste like you gave up, and these fresh ones are the actual soul of the dish.
- Romaine, cucumber, tomatoes, radishes: Keeping them finely chopped means they distribute evenly through the dip instead of settling to the bottom like sediment.
- Feta or goat cheese: Optional but it adds a salty tang that makes people ask what that flavor is.
- Tortilla chips: Sturdy ones that won't break under the weight of the dip are non-negotiable.
Instructions
- Warm the chicken with intention:
- Heat olive oil over medium, then toss in your shredded chicken with the smoked paprika, garlic powder, and salt. You'll know it's ready when it smells like something you actually want to eat, about 2 to 3 minutes.
- Build the creamy base:
- Whisk sour cream, mayo, lemon juice, vinegar, and anchovy paste together until completely smooth. This is where the magic starts, even though it just looks like a beige puddle at this point.
- Fold in the herbs and seasoning:
- Stir in all those gorgeous fresh herbs along with salt and pepper, tasting as you go. You want it to taste bright and alive, not like an herbal medicine cabinet.
- Combine the fresh vegetables:
- Gently fold in the chopped romaine, cucumber, tomatoes, radishes, and cheese so everything gets coated in that herbaceous cream. This is the moment where it transforms from plain dip into something that actually looks restaurant-worthy.
- Assemble on the platter:
- Spread the dip into a shallow bowl or platter, then crown it with the warm shredded chicken in an even layer. The contrast of warm and cold is part of what makes this feel special.
- Garnish and serve immediately:
- Scatter fresh herbs on top, set out your tortilla chips and lemon wedges, and step back while everyone dives in.
Save The moment I realized this dip had staying power was when someone asked me to bring it to their wedding reception. At a wedding, surrounded by a professional catering spread, my tortilla chip dip became the thing people kept coming back to, loading up their small plates like they were sneaking dessert. That's when I understood it wasn't just about the flavors; it was about how it made people feel like they were sitting in someone's kitchen, eating something made with actual care.
How to Make It Your Own
This dip is forgiving enough to adapt without losing its character. I've added diced avocado on lazy afternoons when I had it on hand, and it turns the whole thing even creamier and more luxurious. Other times I'll stir in sliced green onions instead of some of the chives, or swap the tarragon for fresh dill if that's what I grabbed from the garden. The frame stays the same; you're just rearranging the herbs inside it.
Serving and Pairing
Tortilla chips are the obvious choice, but I've also served this with pita chips for a slightly different texture, or with crudités when I want to feel virtuous about my snacking. It pairs beautifully with a crisp Sauvignon Blanc or even a light lager if you're going casual. The acidity in the wine cuts through the richness, and the beer's slight bitterness balances the herbs in an unexpectedly perfect way.
Making It Ahead and Storage
Here's a secret: you can do almost everything the night before. Prepare the herb base, chop all your vegetables, and warm your chicken, then just fold everything together an hour before guests arrive. The dip keeps in the fridge for up to two days, though it's honestly best eaten the day you make it when the herbs are still bright and the textures haven't started merging into each other.
- Store in an airtight container to keep it from absorbing any fridge smells that might overpower the delicate herb flavors.
- If you make it vegetarian by skipping the chicken and anchovy paste, it actually gets even better the next day as the flavors meld.
- Bring it to room temperature for about 20 minutes before serving so the flavors open up instead of tasting muffled and cold.
Save This dip has taught me that sometimes the simplest pleasures are the ones that feel the most generous to share. It's become my quiet signature, the thing I'm trusted to bring, and I've made peace with that being a wonderful way to show up for people.
Common Questions
- → Can I make this dip vegetarian?
Yes, simply omit the shredded chicken and anchovy paste to keep the dip fresh and herb-forward.
- → What chips work best for serving?
Sturdy tortilla chips hold up well to the creamy dip, but pita chips or sliced veggies are excellent alternatives.
- → How can I add more flavor without adding heat?
Incorporate extra fresh herbs like tarragon or a splash of lemon juice for brightness without spiciness.
- → Is this dip suitable for gluten-free diets?
Yes, if using gluten-free tortilla chips and checking labels for hidden gluten sources.
- → Can I prepare this dip ahead of time?
You can mix the herb base in advance and store chilled, then warm and add the shredded chicken just before serving.