If you love dips that are creamy, packed with flavor, and perfect for parties or even solo snacking, then this Greek Chicken Dip with Tzatziki and Olives is going to win your heart. Inspired by Mediterranean flavors and the convenience of modern warm dip recipes, this dish is a refreshing departure from heavier options like BBQ chicken dip or chicken bacon ranch dip, but still brings that comforting, crowd-pleasing energy. It’s creamy, herby, tangy, and comes with the option of using canned or shredded chicken, so it’s ideal whether you’re cooking fresh or going full-on dump and go crockpot dinners style.
This dip is layered with a rich and creamy base, herbed chicken, homemade tzatziki sauce, diced cucumbers, tomatoes, kalamata olives, and a generous sprinkle of crumbled feta. It’s essentially everything you love about a Greek salad and tzatziki chicken gyro, scooped up with warm pita chips. It also happens to be one of the easiest recipes to put together for game day, potlucks, or even as a spread on toasted flatbread for lunch. Let’s get into it.
Greek Chicken Dip with Tzatziki and Olives
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine Greek
Mixing bowls You'll need at least two—one for the chicken layer and one for the tzatziki.
Grater For the cucumber in the tzatziki. A box grater works well.
Knife and Cutting Board For chopping the toppings and herbs.
Citrus juicer (optional) Helpful for getting all the juice out of your lemon.
Spoon or spatula For spreading the layers evenly.
Serving dish or shallow bowl A 9-inch pie dish or small casserole dish is perfect.
Plastic wrap (if making ahead) To keep everything fresh until serving.
For the Chicken Layer
- 2 cups cooked and shredded chicken rotisserie or canned chicken dip-style both work
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of half a lemon
For the Tzatziki
- 1 cup Greek yogurt full-fat recommended
- 1/2 large cucumber grated and squeezed dry
- 2 garlic cloves finely minced
- 1 tablespoon fresh dill chopped (or 1 tsp dried)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt to taste
Toppings
- 1/2 cup diced English cucumber
- 1/2 cup cherry tomatoes halved lengthwise
- 1/3 cup kalamata olives
- 1/4 cup red onion finely diced
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish optional
Step 1: Season the Chicken
If you're using freshly cooked chicken or rotisserie chicken, shred it into small bite-sized pieces. In a small skillet over medium heat, add olive oil and the shredded chicken. Sprinkle with oregano, garlic powder, smoked paprika, salt, and pepper. Squeeze over the lemon juice and stir to combine. Warm it for about 5 minutes, just enough to infuse the flavor. Let it cool slightly.
Shortcut Option: If you're embracing canned chicken dip or dump and go crockpot dinners style, skip the skillet—just mix the seasonings right into your shredded canned chicken and let it chill in the fridge for 15 minutes to absorb flavor.
Step 2: Make the Tzatziki
In a bowl, combine Greek yogurt, grated cucumber (squeeze out all the water), garlic, lemon juice, dill, olive oil, and salt. Mix thoroughly and taste to adjust seasoning. The result should be tangy, creamy, and packed with garlic and dill flavor.
Step 3: Assemble the Layers
Grab your serving dish and spread the seasoned chicken evenly across the bottom. Next, spread the homemade tzatziki on top of the chicken layer, smoothing it out to fully cover. Now it’s time for the colorful toppings—layer on cucumbers, tomatoes, olives, red onion, and crumbled feta. Finish with a sprinkle of parsley if you like.
Step 4: Serve It Up
This dip is best served slightly chilled or at room temperature. Let it sit for 10 minutes before serving to let the flavors mingle. Serve with warm pita chips, toasted naan wedges, or crunchy vegetables like bell pepper strips.
Pairings
This Greek Chicken Dip pairs beautifully with lighter, Mediterranean sides and drinks. Try it with:
- Warm pita bread or pita chips: Soft, warm wedges soak up the creamy layers best.
- Crudité platter: Cucumbers, celery, bell peppers, and carrots for a fresh, crisp option.
- Lemon or cucumber sparkling water: Complements the dill and tzatziki without overpowering the dip.
- A glass of dry white wine: Something like a Sauvignon Blanc or Pinot Grigio pairs nicely with the briny olives and feta.
- Chickpea salad or couscous tabbouleh: For a fuller spread that leans into the Mediterranean theme.
Looking for a warm contrast? You could even serve this alongside a mini tray of warm dip recipes like a small Mexican chicken dip or a chicken cheese dip for variety.
FAQs
1. Can I use canned chicken for this recipe?
Absolutely! This recipe works great with canned chicken—just make sure to drain it well and season it generously. It’s a great option when you're short on time or making a quick shredded chicken dip.
2. What kind of chicken is best?
Boneless, skinless chicken breasts or thighs both work well. Thighs will add more richness and moisture, while breasts are leaner. Shredded rotisserie chicken is a great shortcut too.
3. Can I make this ahead of time?
Yes! You can prepare and assemble the dip up to 24 hours in advance. Just cover tightly and store in the refrigerator. Add the toppings just before serving to keep everything fresh and crisp.
4. Is this dip served warm or cold?
It’s usually served chilled or at room temperature, unlike a BBQ chicken dip or warm chicken bacon ranch dip. However, if you want to serve it warm, you can lightly warm the chicken before assembling and use room temperature tzatziki.
5. Can this be turned into a chicken salad dip?
Definitely. If you increase the amount of chicken and mix the tzatziki directly into it instead of layering, you’ve got a Greek-style chicken salad dip that’s perfect for sandwiches or wraps.
