Green Goddess Chicken Salad Dip (Print Version)

Creamy herb-filled chicken dip with fresh greens and tangy dressing. Ideal for parties and light meals.

# 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

→ 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

# How to Prepare:

01 - Whisk together mayonnaise, sour cream, Greek yogurt, lemon juice, olive oil, Dijon mustard, and anchovy paste in a large mixing bowl until completely smooth and creamy.
02 - Add the parsley, chives, tarragon, basil, spinach, celery, green onion, and garlic to the dressing mixture. Stir thoroughly to distribute evenly throughout.
03 - Gently fold the chopped chicken into the herb and vegetable mixture, ensuring all pieces are evenly coated with the dressing.
04 - Season with kosher salt and freshly ground black pepper. Taste the mixture and adjust seasoning as needed for optimal flavor balance.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is recommended but optional if time is limited.
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 Advice:

01 -
  • The combination of Greek yogurt and sour cream creates the perfect tangy backdrop that lets all those fresh herbs really sing
  • You can prep it in under twenty minutes and it actually tastes better after sitting in the fridge for a day
  • People go absolutely quiet when they take their first bite, which is the highest compliment a dip can receive
02 -
  • The anchovy paste is completely optional but honestly, it is what transforms this from good to absolutely incredible, so do not knock it until you try it
  • Letting this sit in the fridge for at least an hour is non negotiable, because the herbs need time to release all their oils and really get comfortable with each other
  • Fine chopping your herbs is the secret to getting that restaurant quality texture, because big chunks of herbs can feel overwhelming in every bite
03 -
  • Chop your herbs right before you start, otherwise they start to oxidize and lose that bright fresh flavor that makes this dip special
  • If you are making this ahead, under salt it slightly and adjust right before serving, since flavors concentrate as it sits

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