Chicken Salad Dip

There’s something about setting a chilled bowl of creamy chicken salad dip on the table that instantly makes a room feel more welcoming.

Flecks of golden chicken, crisp green celery, and a sprinkling of fresh herbs peek through a velvety, tangy base, sending up a savory aroma that hints at comfort and ease.

This is a quick, crowd-pleasing snack-meets-light-meal—perfect for piling onto crackers, tucking into pita, or scooping with crisp veggies—ready in about 20 minutes.

It’s ideal for busy weeknights, casual gatherings, beginners in the kitchen, and meal-preppers who love having something ready to grab.

I first leaned on this dip when friends dropped by unexpectedly; with leftover chicken and a few staples, a potential scramble turned into relaxed laughter around a big shared bowl.

It shines at game days, potlucks, easy lunches, and last-minute entertaining. Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic chicken salad flavor in a party-friendly dip form
• Uses simple, everyday ingredients you likely already have
• Comes together quickly with zero cooking required
• Adapts easily with sweet, crunchy, or extra-creamy mix-ins
• Serves beautifully with crackers, veggies, or toasted baguette slices

Ingredients

• 3 cups cooked chicken breast, finely chopped or shredded — use well-seasoned meat (rotisserie works great)
• 1 cup celery, finely diced — choose crisp, pale-green stalks
• 0.5 cup red onion, finely minced — mince small so the flavor doesn’t overpower
• 0.5 cup dill pickles, finely chopped — use your favorite tangy brand for brightness
• 0.75 cup mayonnaise, full-fat — pick a creamy, good-quality mayo
• 0.25 cup plain Greek yogurt — use thick, unsweetened yogurt for body
• 1 tablespoon Dijon mustard — smooth Dijon blends best into the dressing
• 1 tablespoon lemon juice, freshly squeezed — adds fresh, clean acidity
• 0.5 teaspoon garlic powder — gives gentle garlic flavor without harshness
• 0.5 teaspoon onion powder — boosts savory depth alongside fresh onion
• 0.5 teaspoon kosher salt — adjust to taste after chilling
• 0.25 teaspoon black pepper, freshly ground — grind fine so it disperses evenly
• 2 tablespoons fresh parsley, chopped — flat-leaf parsley for best flavor
• 1 tablespoon fresh dill, chopped (optional) — adds classic deli-style herbiness

Step-by-Step Method

Finely chop or shred the cooked chicken so it scoops easily.

Dice celery and pickles, and mince red onion very small for a smoother dip texture. Keep pieces uniform so each bite has a balanced mix. Place chicken in a medium mixing bowl. Add celery, onion, and pickles on top, ready for dressing.

Mix the Creamy Dressing

Whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice in a small bowl. Add garlic powder, onion powder, salt, and black pepper.

Mix until completely smooth and well combined. Taste and adjust seasoning slightly if needed. Aim for a creamy, pourable consistency that will evenly coat the chicken and vegetables.

Combine and Fold Gently

Pour the prepared dressing over the chicken and vegetables in the mixing bowl. Use a spoon or spatula to fold everything together gently.

Scrape the sides and bottom of the bowl so no dry bits remain. Make certain all ingredients are evenly coated. Avoid overmixing so the chicken pieces maintain some texture and structure.

Add Herbs and Adjust Seasoning

Stir in the chopped parsley and optional fresh dill until they’re evenly distributed. Taste the mixture and adjust the seasoning with more salt, pepper, or a squeeze of extra lemon juice if desired.

Aim for a bright, savory flavor. Remember the flavors will deepen slightly after chilling, so season thoughtfully.

Chill to Develop Flavor

Cover the bowl tightly with plastic wrap or transfer the mixture to an airtight container. Refrigerate the chicken salad dip for at least 30 minutes.

Allow the flavors to meld and the texture to firm up slightly. Keep chilled until ready to serve, and avoid leaving it at room temperature for extended periods.

Serve with Crunchy Dippers

Transfer the chilled chicken salad dip to a clean serving bowl. Garnish with a bit of extra chopped parsley or dill if you like.

Serve with crackers, toasted baguette slices, pita chips, or fresh vegetable sticks such as celery, carrots, or bell peppers. Offer small serving spoons so guests can scoop neatly.

Ingredient Swaps

• Use canned chicken instead of fresh cooked chicken for a budget-friendly shortcut (drain very well).
• Swap Greek yogurt for some or all of the mayonnaise for a lighter, higher-protein dip; use dairy-free yogurt and vegan mayo for a dairy-free version.
• Replace dill pickles with sweet pickles or relish, or use capers for a brinier, Mediterranean-style flavor.
• Substitute green onions for red onion if you prefer a milder taste, and use dried dill/parsley (about 1 teaspoon dried per tablespoon fresh) if fresh herbs aren’t available.

You Must Know

– Scale – To serve a crowd (about 12 people), double every ingredient and use a large mixing bowl; expect the chill time to increase to 45–60 minutes.

A shallower storage container helps the larger batch cool evenly and flavor to distribute more uniformly.

Serving Tips

• Serve with sturdy crackers, toasted baguette slices, or pita chips for easy scooping.
• Offer fresh veggie dippers like celery sticks, cucumber rounds, bell pepper strips, and carrot sticks.
• Spoon into mini phyllo cups or endive leaves for elegant, bite-sized appetizers.
• Pile onto crostini and garnish with extra dill or parsley for color.
• Present in a chilled bowl nestled in ice for outdoor parties or buffets.

Storage & Make-Ahead

Chicken salad dip keeps in an airtight container in the fridge for 3–4 days.

It’s ideal to make a day ahead so the flavors meld.

Stir before serving.

Freezing isn’t recommended—mayonnaise and yogurt tend to separate when thawed, which affects texture and overall quality.

Reheating

Reheat chicken salad dip gently: warm small portions in the microwave at 50% power, or in a covered oven-safe dish at low heat.

Stovetop reheating isn’t recommended for this creamy dip.

Potluck and Picnic Favorite

I picture you setting it out on a sunny table, condensation beading on the serving bowl while everyone circles back for extra scoops:

• Woven basket lined with a checkered cloth, piled with crisp baguette slices
• Bright vegetable sticks fanned around the dip like petals
• Sunlight catching the flecks of parsley and dill in the creamy folds
• A nearly empty bowl, streaked from “just one more” swipe of a cracker

It’s the dish that quietly steals the show.

Final Thoughts

Give this Chicken Salad Dip a try and see how quickly it disappears at your next gathering.

Don’t be afraid to tweak the add-ins and seasonings to make it your own perfect party snack.

Frequently Asked Questions

Can I Safely Freeze Chicken Salad Dip Without Ruining the Texture?

You technically can freeze it, but I wouldn’t—it’ll thaw grainy, watery, and the mayo‑yogurt mix may separate. I’d freeze just the chicken, then stir in fresh, cold dressing when you’re ready.

How Can I Make This Chicken Salad Dip Kid-Friendly for Picky Eaters?

You can, and I’d start by chopping everything super tiny, using extra mayo, skipping onions and pickles, then folding in sweet grapes or apples; serve it softly mounded on warm toast triangles or buttery crackers.

What Are Some Low-Carb Dippers to Serve Instead of Crackers?

Serve it with crisp cucumber rounds, cool celery sticks, bell pepper strips, radish coins, and tender broccoli florets. I’d also slice chilled zucchini planks and endive leaves—fresh, crunchy, and perfect for scooping every creamy bite.

How Do I Adjust the Recipe for Someone on a Low-Sodium Diet?

I’d swap kosher salt for a pinch of no-salt seasoning, use low-sodium chicken and pickles, then brighten everything with extra lemon, dill, and parsley so each cool, creamy bite still tastes vivid and satisfying.

Can I Make This Chicken Salad Dip Using Canned Chicken in an Emergency?

Yes, you can. I’d drain and rinse the canned chicken, then mix it with the dressing until it’s silky, tangy, and well-seasoned. Chill it so the flavors meld into something surprisingly comforting.