Green Goddess Chicken Salad Dip (Printer-friendly)
Creamy chicken dip with fresh herbs, greens, and tangy dressing. Ready in 20 minutes.
# 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
# How to Make It:
01 - In a large mixing bowl, combine mayonnaise, sour cream, Greek yogurt, lemon juice, olive oil, Dijon mustard, and anchovy paste. Whisk vigorously until completely smooth and creamy.
02 - Add parsley, chives, tarragon, basil, spinach, celery, green onion, and garlic to the dressing. Stir thoroughly to distribute evenly throughout the mixture.
03 - Gently fold in the chopped chicken using a spatula until every piece is evenly coated with the herb dressing. Avoid overmixing to maintain texture.
04 - Sprinkle with kosher salt and freshly ground black pepper. Taste the dip and adjust seasoning as needed to balance flavors.
05 - Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld together thoroughly.
06 - Transfer the chilled dip to an attractive serving bowl. Top with additional chopped herbs and arrange sliced radishes or cucumber around the edges if desired.
07 - Serve immediately chilled with crackers, fresh vegetable crudités, or toasted bread slices for dipping.
# Expert Tips:
01 -
- The fresh herb combination makes every bite feel like sunshine in your mouth
- It comes together in literally 20 minutes but tastes like you fussed for hours
- Leftovers somehow taste even better the next day as the herbs deepen their flavor
02 -
- The dip really does need that chilling time for the flavors to meld properly, I have tried serving it immediately and it is fine but definitely not as good
- Finely chopping everything matters, big chunks of herbs make for awkward eating and uneven distribution of flavor
- The anchovy paste is your secret weapon but you can leave it out if you have honest to goodness aversions, the dip will still be delicious
03 -
- Use kitchen shears to snip the herbs directly into the bowl, faster than chopping and less washing up
- If your dip seems too thick after refrigerating, stir in a teaspoon of lemon juice or water to bring it back to life