Black Pepper Free Smoky Paprika Avocado Green Goddess Dip
This creamy, herb-packed dip is the kind of thing that disappears fast at any gathering — vibrant green, deeply savory, and layered with flavor from fresh basil, parsley, and chives blended smooth with ripe avocado and tahini. The real star move here is smoked paprika, which brings a warm, almost campfire-like depth that makes this dip taste far more complex than the effort involved. Avoiding black pepper doesn't mean sacrificing any heat or intrigue — cumin and smoked paprika do all the heavy lifting, giving you that satisfying kick without the spice that so many people need to steer clear of. A squeeze of fresh lemon keeps everything bright, while the tahini adds a subtle nuttiness and helps the dip hold its lush, scoopable texture. Store-bought dips and dressings are notorious for sneaking in ground pepper, so blending your own from scratch means you know exactly what's in the bowl. Finish it with a drizzle of good olive oil and a dusting of smoked paprika and it looks as impressive as it tastes — perfect with chips, crudités, or honestly just a spoon.
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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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