Green Goddess Chicken Salad Dip (Print View)
Creamy chicken dip with fresh herbs and tangy goddess dressing
# What You Need:
→ Protein
01 - 2 cups cooked chicken breast, finely chopped or shredded
→ Dressing
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
04 - 1/4 cup Greek yogurt
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra virgin olive oil
07 - 2 teaspoons Dijon mustard
08 - 2 teaspoons anchovy paste (optional)
→ Herbs & Greens
09 - 1/4 cup fresh parsley, finely chopped
10 - 1/4 cup fresh chives, finely chopped
11 - 1/4 cup fresh tarragon, finely chopped
12 - 2 tablespoons fresh basil, finely chopped
13 - 1/2 cup baby spinach, finely chopped
→ Vegetables
14 - 1/2 cup celery, finely diced
15 - 1/4 cup green onion, thinly sliced
→ Seasonings
16 - 1 garlic clove, minced
17 - 1/2 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground black pepper
→ Garnish
19 - Fresh herbs, chopped
20 - Sliced radishes or cucumber
# How to Make It:
01 - Whisk together mayonnaise, sour cream, Greek yogurt, lemon juice, olive oil, Dijon mustard, and anchovy paste (if using) in a large mixing bowl until smooth and creamy.
02 - Add parsley, chives, tarragon, basil, spinach, celery, green onion, and garlic to the dressing. Stir thoroughly to distribute evenly.
03 - Gently fold in the chopped chicken until completely coated with the herb dressing mixture.
04 - Add kosher salt and black pepper. Taste and adjust seasoning as needed.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together.
06 - Transfer to a serving bowl and garnish with additional fresh herbs and sliced radishes or cucumber if desired. Serve chilled with crackers, fresh vegetables, or toasted bread.
# Expert Tips:
01 -
- Its that magical appetizer that disappears first every single time
- The combination of creamy tang and fresh herbs hits every craving
- You can make it ahead and it actually tastes better the next day
02 -
- Don't use dried herbs, they'll turn this into something entirely different and not in a good way
- The anchovy paste is non-negotiable for true Green Goddess flavor, even if you think you hate anchovies
- Letting it rest in the fridge transforms it from good to extraordinary
03 -
- Freeze leftover herbs in olive oil ice cube trays for future batches
- Double the recipe and use leftovers for lunch wraps the next day