Green Goddess Chicken Nacho Dip (Printable)

Creamy green goddess dip with shredded chicken, fresh herbs, and crispy chips, perfect for flavorful snacking.

# What You'll Need:

→ 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)

# Method:

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 heated through and aromatic. 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 the mixture is smooth and emulsified.
03 - Fold chopped chives, parsley, basil, tarragon, salt, and black pepper into the dip base. Taste and adjust seasoning as needed.
04 - Gently fold in chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced radishes, and crumbled cheese if using, ensuring even distribution throughout the dip.
05 - Spread the assembled Green Goddess salad dip onto a large serving platter or shallow bowl. Evenly layer the warm shredded chicken on top. Garnish with extra fresh herbs and serve immediately with tortilla chips and optional lemon wedges on the side.

# Expert Pointers:

01 -
  • It tastes like a fancy restaurant appetizer but comes together in under 30 minutes with just a bowl and a skillet.
  • The warm chicken and fresh herbs create this unexpected contrast that keeps people reaching for more chips long after they said they were done.
  • Everything can be prepped ahead except the final assembly, which means you're actually relaxing while guests arrive instead of stress-cooking.
02 -
  • If you add the cold vegetables to warm chicken directly, they'll wilt and turn into sad mush, so always combine them with the creamy herb base first.
  • Fresh tarragon is worth hunting down because the dried version tastes like old hay, and it's specifically what makes this taste like actual Green Goddess instead of generic herb dip.
  • Make this no more than a couple hours ahead or it starts weeping liquid on the platter, which looks sloppy even if it still tastes good.
03 -
  • Use real fresh herbs, not the sad grocery store packages that have been sitting in plastic for three weeks; the difference is everything.
  • If your dip tastes flat even after tasting and adjusting, one more squeeze of fresh lemon juice usually wakes it right up.
  • Keep the dip cold and the chicken warm until the very last moment before serving, then combine them so every bite has both temperatures and textures.
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