Save I discovered this dip at a potluck where someone brought a massive platter of Green Goddess Salad, and halfway through the night, I found myself wishing it came in dip form. Fast forward a few months, I was standing in my kitchen on a rainy Saturday with leftover rotisserie chicken and a bunch of herbs that needed using, so I decided to experiment. The first batch came together almost by accident—creamy, vibrant, loaded with that fresh herbaceous flavor—and within minutes, it became the kind of thing I now make for every gathering.
My sister made this for her book club last spring, and I watched it completely silence a room full of people mid-conversation. Everyone just stopped talking and started eating, which is the highest compliment a dish can get. She told me later that three people asked her to cater their events because of it, and she laughed saying it was just green herbs and chicken. That's when I knew this dip had something special.
Ingredients
- Rotisserie chicken: Use the pre-cooked kind from your grocery store—it saves time and actually has better flavor than chicken you roast yourself because of how it's brined.
- Sour cream and mayonnaise: These two are the creamy foundation, and using full-fat versions makes a noticeable difference in texture and richness.
- Fresh herbs (chives, parsley, basil, tarragon): Don't skip any of these or substitute dried herbs; each one contributes a distinct note that makes the dip sing.
- Anchovy paste: Optional but genuinely transformative—just a tiny bit adds an umami depth that makes people wonder what the secret ingredient is.
- Lemon juice and white wine vinegar: These bright acids keep everything from tasting heavy and make the herbs pop.
- Fresh vegetables (romaine, cucumber, tomatoes, radishes): They add texture and keep the dip feeling fresh rather than heavy.
Instructions
- Warm and season the chicken:
- Heat olive oil in a skillet and toss your shredded chicken with smoked paprika, garlic powder, salt, and pepper for 2–3 minutes until fragrant. The smell of the paprika warming up is your signal that it's ready.
- Build the creamy base:
- Whisk sour cream, mayonnaise, lemon juice, vinegar, anchovy paste (if using), and minced garlic until completely smooth—no lumps or streaks. Taste as you go because mayo brands vary in saltiness.
- Fold in the herbs:
- Stir in all your fresh herbs, salt, and pepper, then taste and adjust. If it feels too thick, a squeeze more lemon juice brightens everything up.
- Combine the vegetables:
- Gently fold in the chopped romaine, cucumber, tomatoes, radishes, and cheese until evenly distributed so you get a bit of everything in each scoop.
- Assemble and serve:
- Spread the dip onto a platter or shallow bowl, top with the warm chicken, garnish with extra fresh herbs, and set out tortilla chips and lemon wedges alongside. Serve immediately while the chicken is still warm.
Pin it I remember bringing this to a dinner party and watching my friend's five-year-old actually eat vegetables by dipping them in it, which felt like a small miracle. His mom looked at me like I'd discovered something revolutionary, and honestly, it was that moment when I realized this dip does something most recipes can't—it brings people together and makes everyone feel good.
Why Green Goddess Tastes Like Summer
There's something about the combination of fresh basil, tarragon, and chives that instantly makes you think of sunshine and gardens, even if you're making it in the dead of winter. These herbs are the backbone of Green Goddess everything, and they've been used in sauces and dressings for decades for a reason—they're just that good. When you use them fresh instead of dried, the entire character of the dip changes from interesting to unforgettable.
Making This Dip Your Own
The beauty of this recipe is that it's flexible without being forgiving—you can tweak it once you understand how it works. I've added avocado for extra creaminess, thrown in diced green onions for a sharp onion bite, and swapped goat cheese for feta when someone had a preference. The one thing I never change is the ratio of sour cream to mayo, because that's what gives it the perfect consistency.
Serving Tricks I've Learned
The warm chicken on top of the cold creamy dip is intentional—it creates a temperature contrast that makes each bite more interesting and helps your taste buds register all the flavors more clearly. I've also learned that tortilla chips are the obvious choice, but pita chips add a different texture, and fresh vegetable crudités completely transform it into something lighter if you're not feeling the fried angle. For a crowd, I sometimes make this dip in a shallow bowl so the surface area is huge and everyone can dig in at once without the awkward reaching that happens with deep dishes.
- Keep the dip and chicken separate until the last possible moment, then assemble right in front of your guests so it looks fresh and feels special.
- If you're making this ahead, prepare the dip base and vegetables separately, then combine them no more than 2 hours before serving.
- Always taste and season right before serving because salt levels shift slightly as the dip sits.
Pin it This dip has become my go-to move for any gathering where I want to feel confident and relaxed instead of stressed. It's the kind of dish that tastes like you spent hours in the kitchen when you actually spent 20 minutes.
Frequently Asked Questions
- → Can I prepare this dip ahead of time?
Yes, the herb base and chopped vegetables can be mixed in advance and chilled. Warm the chicken separately just before serving to maintain texture and flavor.
- → What can I substitute for anchovy paste?
If avoiding anchovy paste, simply omit it or substitute with a splash of Worcestershire sauce for a similar umami depth.
- → How can I make this dip vegetarian-friendly?
Omit the shredded chicken and anchovy paste, and consider adding diced avocado or green onions for extra creaminess and flavor.
- → Which chips work best for serving?
Sturdy tortilla chips hold up well to the creamy dip. For variety, pita chips or sliced fresh vegetables (crudités) also make great dippers.
- → Are there any suggested beverage pairings?
This herb-forward dip pairs nicely with a crisp Sauvignon Blanc or a light lager, complementing its fresh and tangy flavors.