Beef Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just smoky enough to keep everyone coming back for another scoop, this vibrant green goddess dip is the kind of thing that disappears fast at any table. Ripe avocados form the lush, buttery base, while a generous handful of fresh basil, parsley, and chives gives it that signature bright, garden-fresh flavor. Tahini and extra virgin olive oil add richness and depth, and smoked paprika with a touch of cumin brings a warm, earthy backbone that makes this dip feel genuinely special. A squeeze of fresh lemon juice keeps everything balanced and lifts all those bold flavors beautifully. The whole thing comes together in a blender in under two minutes — just blend, taste, adjust, and you're done. It's completely plant-based and built entirely from whole, straightforward ingredients, so there's no need to scan labels or second-guess anything. Serve it with chips, pita, or a pile of crunchy crudités, and don't skip the final drizzle of olive oil and dusting of smoked paprika — it makes the presentation look effortlessly stunning.
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Learn more →Ingredients
6 servings
- 2 ripe avocados, pitted and scooped
- 1 cup fresh basil leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- 3 tbsp fresh chives, roughly chopped
- 2 tbsp tahini
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- 1 tsp smoked paprika
- ¼ tsp ground cumin
- ½ tsp salt, plus more to taste
- 2–4 tbsp water, as needed to thin
For serving
- 1 pinch smoked paprika, for garnish (optional)
- 1 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Combine the avocado, basil, parsley, chives, tahini, olive oil, lemon juice, garlic, smoked paprika, cumin, and salt in a blender or food processor.
- 2
Blend on high, scraping down the sides with a rubber spatula as needed, until the dip is completely smooth and uniformly green, about 60–90 seconds. Add water 1 tablespoon at a time and blend again until the dip is thick but scoopable — it should hold its shape on a chip or crudité without running.
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