Green Goddess Chicken Salad Dip (Print View)
Creamy chicken with fresh herbs and tangy goddess dressing
# What You'll 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
→ 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
# Method:
01 - Combine mayonnaise, sour cream, Greek yogurt, lemon juice, olive oil, Dijon mustard, and anchovy paste in a large mixing bowl. Whisk vigorously until completely smooth and creamy.
02 - Add parsley, chives, tarragon, basil, spinach, celery, green onion, and garlic to the dressing mixture. Stir thoroughly to distribute evenly throughout.
03 - Gently fold in the chopped chicken using a spatula, ensuring every piece is evenly coated with the herb dressing mixture.
04 - Add kosher salt and freshly ground black pepper. Taste the mixture and adjust seasoning as needed for balanced flavor.
05 - Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld together.
06 - Transfer the dip to an attractive serving bowl. Garnish with additional chopped fresh herbs and sliced radishes or cucumber if desired.
07 - Serve chilled alongside crackers, fresh vegetable crudités, or toasted bread slices for dipping.
# Insider Tips:
01 -
- The creamy dressing clings to every morsel of chicken while the herbs make each bite taste like spring itself
- You can prep it in the morning and let it hang out in the fridge, getting better by the hour
02 -
- The herbs will oxidize and darken slightly after sitting, but that's just nature working and doesn't affect the flavor one bit
- Adding the salt at the end rather than in the dressing prevents the herbs from releasing too much water and keeping your dip too loose
03 -
- Use kitchen shears to snip the herbs directly into the bowl rather than chopping them on a board, which saves time and keeps more of their oils intact
- Let the chicken come to room temperature before mixing it in, so it absorbs the dressing more readily rather than sealing itself off with cold