Save Pin I threw this together one Sunday afternoon when I had leftover rotisserie chicken and a fridge drawer full of wilting herbs. I'd been craving something fresh but substantial, and regular nachos felt too heavy. The result was this bright, creamy dip that disappeared in minutes. My sister called it "salad pretending to be nachos," and honestly, she wasn't wrong.
I brought this to a potluck once, skeptical anyone would touch it. Within twenty minutes, people were scraping the bowl with broken chip edges, asking if I had more. One friend admitted she ate it with a spoon when the chips ran out. That's when I knew this wasn't just a leftover experiment anymore.
Ingredients
- Rotisserie chicken: The ultimate shortcut that actually tastes better than anything I'd roast myself, already juicy and seasoned.
- Sour cream and mayonnaise: This duo creates the lush, tangy base that clings to every chip without feeling gloppy.
- Fresh lemon juice: Brightens everything and keeps the herbs tasting alive instead of muddy.
- Anchovy paste: Optional, but it adds this savory depth you can't quite name, the secret umami hit that makes people ask what's in here.
- Fresh herbs: Chives, parsley, basil, and tarragon turn this from plain ranch into something vibrant and green, use what you have and don't stress the exact mix.
- Romaine lettuce: Adds crunch and freshness without making the dip watery, iceberg works too if that's what you've got.
- Cherry tomatoes and cucumber: Little pops of juice and coolness that balance the richness.
- Feta or goat cheese: Crumbled on top, it adds salty tang, but you can skip it entirely and still have a knockout dip.
- Tortilla chips: Go sturdy or they'll snap under the weight of all this goodness.
Instructions
- Warm the chicken:
- Heat olive oil in a skillet over medium heat, then toss in the shredded chicken with smoked paprika, garlic powder, salt, and pepper. Stir it around for a few minutes until it smells toasty and the edges start to crisp just a little.
- Make the Green Goddess base:
- Whisk together sour cream, mayo, lemon juice, vinegar, anchovy paste, and minced garlic until it's silky and unified. This is your flavor foundation, so taste it and adjust the tang or salt now.
- Stir in the herbs:
- Fold in all the chopped herbs along with salt and pepper, stirring gently so they stay bright and don't bruise. The dip should look like a garden exploded into it.
- Add the salad mix:
- Fold in the romaine, cucumber, tomatoes, radishes, and cheese if using, keeping everything evenly distributed but not overmixed. You want texture in every scoop.
- Assemble and serve:
- Spread the green dip onto a wide platter or shallow bowl, then pile the warm chicken on top. Scatter extra herbs over everything, add lemon wedges on the side, and serve with a mountain of chips.
Save Pin The first time I made this, my partner walked into the kitchen, saw the bowl of green, and said it looked like lawn clippings. Then he tried it and came back three times in ten minutes. Now he requests it for game nights, and I've stopped reminding him of the lawn clippings comment.
Make It Your Own
Swap the chicken for shredded turkey, canned tuna, or even crispy chickpeas if you want to keep it vegetarian. I've added diced avocado when I have it, and the creaminess doubles down in the best way. Green onions work beautifully in place of chives, and if tarragon isn't your thing, use more basil or even a little dill.
Serving Suggestions
This works as an appetizer, but I've also served it as a light dinner with extra chips and a side of fruit. Pita chips add a nice buttery crunch, and raw veggies like bell pepper strips and celery sticks make it feel almost virtuous. A cold Sauvignon Blanc or a Mexican lager cuts through the richness perfectly.
Storage and Leftovers
The dip holds up in the fridge for about two days, though the lettuce will soften and the herbs will dull a bit. I like to keep the chicken separate and rewarm it before adding it back on top. If you know you'll have leftovers, only dress half the dip and save the rest of the salad mix to fold in fresh.
- Store the dip and chicken in separate airtight containers.
- Refresh leftovers with a squeeze of lemon and a handful of fresh herbs.
- Avoid making this more than a few hours ahead or the vegetables will weep into the base.
Save Pin This dip has become my answer to "bring something easy." It looks impressive, tastes bright and indulgent, and somehow manages to feel like both a treat and something almost healthy.
Recipe FAQs
- → Can I make this dip vegetarian?
Yes, simply omit the shredded chicken and anchovy paste for a fresh, herbaceous dip that highlights the green goddess flavors.
- → What type of chips are best for serving?
Sturdy tortilla chips work best to hold the creamy dip, but pita chips or sliced vegetables are good alternatives for variety and texture.
- → How can I make the dip gluten-free?
Use certified gluten-free tortilla chips and verify all ingredients, including spices and condiments, are gluten-free.
- → Can the dip be prepared in advance?
Yes, prepare the dip base and chicken separately ahead of time, then combine and warm before serving to maintain freshness and texture.
- → What pairings complement this dip well?
This dip pairs nicely with crisp white wines like Sauvignon Blanc or light beers, balancing the creamy and herbaceous elements.