Pin It Last spring, I brought a platter of something green and herby to a backyard potluck, and my neighbor eyed it suspiciously until she took one chip loaded with creamy dip and warm chicken. She came back three times. That was the day this dip earned a permanent spot in my rotation. It started as a way to use up a bundle of fresh herbs from the farmers market, and it turned into the kind of dish people actually text me about days later. The Green Goddess dressing, tangy and bright, gets folded with crunchy vegetables and piled onto a platter with shredded rotisserie chicken. Its not fancy, but it disappears fast.
I made this for a game night once and set it on the coffee table with a bowl of thick cut tortilla chips. Within twenty minutes, someone had scraped the platter clean with the last broken chip. One friend asked if I had catered it. I laughed, because the whole thing had taken me less time than ordering takeout. Its the kind of recipe that makes you look more capable than you feel, and I love that about it.
Ingredients
- Cooked shredded rotisserie chicken: This is your shortcut to flavor and it keeps the prep fast, plus the seasoned skin adds richness even when removed.
- Olive oil: Just a drizzle to warm and coat the chicken with spices so every bite tastes intentional.
- Smoked paprika: It brings a subtle smoky note that balances the bright herbs without overpowering.
- Sour cream and mayonnaise: Together they create a creamy, tangy base that clings to chips and vegetables beautifully.
- Fresh lemon juice and white wine vinegar: The acidity wakes up the herbs and keeps the dip from feeling heavy.
- Anchovy paste: Optional, but it adds a deep umami backbone that makes people wonder what your secret is.
- Fresh chives, parsley, basil, and tarragon: The soul of the dip, these herbs give it that unmistakable Green Goddess flavor and color.
- Romaine lettuce, cucumber, cherry tomatoes, and radishes: They add crunch and freshness, turning the dip into something closer to a deconstructed salad.
- Crumbled feta or goat cheese: A little tang and creaminess that melts slightly into the warm chicken.
- Tortilla chips: Use the sturdy kind so they do not break mid scoop.
Instructions
- Warm the chicken:
- Heat olive oil in a medium skillet over medium heat, then toss in the shredded chicken with smoked paprika, garlic powder, salt, and pepper. Stir for two to three minutes until it smells toasty and the chicken is heated through.
- Make the Green Goddess base:
- In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, vinegar, anchovy paste, and minced garlic until the mixture is smooth and pale green. Taste it now, it should be tangy and bold.
- Stir in the herbs:
- Fold in chives, parsley, basil, tarragon, salt, and pepper, mixing until every spoonful is flecked with green. Adjust seasoning if it needs more brightness or salt.
- Add the salad vegetables:
- Gently fold in the chopped romaine, cucumber, tomatoes, radishes, and crumbled cheese until everything is evenly coated. The dip should look colorful and almost like a creamy slaw.
- Assemble the platter:
- Spread the Green Goddess mixture onto a large serving platter or shallow bowl, then pile the warm chicken evenly on top. Scatter extra herbs over everything for color and aroma.
- Serve immediately:
- Set out tortilla chips and lemon wedges on the side. The contrast between the cool creamy base and warm chicken is what makes this dip memorable.
Pin It One evening, I served this to my sister who swore she did not like anchovies. She ate half the platter before I told her what was in it. She paused, shrugged, and kept eating. Sometimes the best flavors are the ones you do not announce, the ones that just make everything taste right without asking for credit.
Make Ahead and Storage
You can prepare the Green Goddess base and chop the vegetables up to a day ahead, storing them separately in the fridge. When you are ready to serve, fold everything together, warm the chicken, and assemble the platter. Leftovers keep for about two days, though the vegetables will release moisture and soften the dip slightly. I usually eat leftover dip straight with a spoon or spread it on a wrap with more chicken.
Flavor Variations
If you want to skip the chicken, this works beautifully as a vegetarian dip with extra avocado or white beans folded in for creaminess. You can also swap the herbs based on what you have, dill and cilantro both play well here. For a spicier version, stir in a minced jalapeño or a few dashes of hot sauce. I have also served this with pita chips and carrot sticks when I wanted something lighter than tortilla chips, and it felt just as satisfying.
Pairing and Serving Ideas
This dip shines at casual gatherings where people are grazing and talking. It pairs beautifully with a crisp Sauvignon Blanc, a light lager, or even sparkling water with lime. If you are serving it as part of a larger spread, set it out alongside something crunchy like spiced nuts or something sweet like fruit skewers. The brightness of the herbs makes it a natural companion to richer appetizers, balancing out a table without competing for attention.
- Serve it in a shallow bowl so everyone can see the layers of green, chicken, and toppings.
- Keep extra chips nearby because people always underestimate how much they will eat.
- If you have leftover herbs, scatter them on top just before serving for a fresh, garden picked look.
Pin It This is the kind of recipe that makes hosting feel easy, the kind you can throw together while people are already at your door. It tastes like effort, but it does not ask for much, and that is exactly the kind of cooking I keep coming back to.
Recipe FAQs
- → Can this dip be made vegetarian?
Yes, by omitting the shredded chicken and anchovy paste, you can enjoy a fresh herb and vegetable dip that's rich in flavor.
- → What herbs give this dip its signature taste?
Fresh chives, parsley, basil, and tarragon combine to create the distinctive herbal brightness in this dip.
- → How is the chicken prepared for the dip?
Shredded rotisserie chicken is warmed in olive oil with smoked paprika, garlic powder, salt, and pepper before folding into the dip.
- → Can I use other chips or dippers?
Absolutely, pita chips, crudité like sliced veggies, or gluten-free alternatives work well for serving.
- → How do the fresh vegetables contribute?
Chopped romaine, cucumber, cherry tomatoes, and radishes add crisp texture and a refreshing balance to the creamy base.