Green Goddess Chicken Nacho Dip (Print Version)

A creamy herb dip topped with warm shredded chicken and crisp chips, perfect for flavorful snacking.

# What You'll Need:

→ 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. Remove from heat and keep warm.
02 - Whisk sour cream, mayonnaise, lemon juice, white wine vinegar, anchovy paste (if using), and minced garlic in a medium bowl until smooth and homogeneous.
03 - Fold chopped chives, parsley, basil, tarragon, salt, and freshly ground black pepper into the dip base. Adjust seasoning according to taste.
04 - Gently fold in chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced radishes, and crumbled feta or goat cheese if using, ensuring even distribution.
05 - Spread the prepared Green Goddess salad dip onto a large serving platter or shallow bowl. Evenly layer warm shredded chicken on top, garnish with extra fresh herbs, and serve immediately with tortilla chips and optional lemon wedges on the side.

# Additional Tips::

01 -
  • It looks impressive and tastes restaurant-quality, but comes together in under 30 minutes with zero fuss.
  • The combination of fresh herbs and warm chicken gives you the best of both worlds—light and satisfying.
  • It's the kind of dip that disappears first at parties, and people always ask for the recipe.
02 -
  • Don't add the vegetables until you're ready to serve, or they'll release their water and make everything watery and sad.
  • The anchovy paste is not a joke—just a half teaspoon completely elevates the flavor, even though nobody will taste 'fish'; they'll just say it tastes amazing.
03 -
  • Use a microplane to mince your garlic so fine it almost dissolves into the dip rather than leaving little chunks that can be overwhelming.
  • Toast your tortilla chips in a 250°F oven for 5 minutes right before serving if they've been sitting open—they'll taste fresher and crispier than straight from the bag.
Go Back