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Judy Griffith Chicken Dip

This was my first recipe to try out of my new Nana’s Noodles cookbook my friend Mamie gave me. I haven’t seen the recipe’s namesake, Judy Griffith, in 30 years, but I have the fondest of memories. Imagine a middle-aged south Mississippi southern belle always dressed to perfection with a beautiful smile. She speaks with a true southern drawl that Hollywood cannot replicate. I whipped up this simple dip of hers last night before dinner. Y’all, it’s so good. Lou and Anne Scott loved it on a club cracker. Perfect in its simple form, I have many ideas to try with it. First, it would be perfect with any one of the following added: salty capers, a freshly chopped jalapeno pepper, or some bacon. Honestly, the options are endless. This will be added to my Friday Night Porch Party dips soon.

Judy Griffith Chicken Dip


2 chicken breast, cooked and chopped or a 12 ounce can of white chicken

1 8-ounce cream cheese, softened

1/2 cup sour cream

1 package dry ranch dressing


Combine the cream cheese, sour cream and dry ranch seasoning. Fold in the chicken. Season with salt and pepper to taste. Refrigerate. Serve with crackers.

FNPP Judy Griffith Dip
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