Brazil Nut Free Smoky Paprika Avocado Green Goddess Dip
This vibrant, herb-packed dip is the kind of thing that disappears from the table before you even sit down. Creamy avocado forms the base, blended smooth with fresh basil, parsley, and chives for that signature green goddess color and brightness. Tahini adds a subtle nuttiness and body, while smoked paprika and a touch of cumin give the whole thing a warm, slightly smoky depth that sets it apart from your average guacamole or store-bought dip. A good hit of lemon juice keeps it fresh and balanced, and the texture lands exactly where you want it — thick enough to scoop but silky enough to swipe. Everything goes into a blender in one shot, so cleanup is minimal and the result looks genuinely impressive. Finished with a dusting of smoked paprika and a drizzle of olive oil, it's as beautiful as it is delicious alongside chips, pita, or a spread of crunchy vegetables.
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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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