Chicken Free Smoky Paprika Avocado Green Goddess Dip
This vibrant, herb-packed dip is everything you want in a crowd-pleasing spread — creamy, bright, and layered with just enough smokiness to keep people coming back for more. Ripe avocados form the silky base, while fresh basil, parsley, and chives bring that signature green goddess character that feels both fresh and a little fancy. Tahini adds a subtle nuttiness and body, and the smoked paprika with a touch of cumin gives the whole thing a warm, earthy depth that sets it apart from a basic guacamole. Everything goes straight into a blender, so you're looking at minimal effort for maximum payoff. A final drizzle of olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant. It's completely plant-based by nature, built entirely from whole, simple ingredients with no animal products in sight — no label-reading required. Serve it with chips, crudités, or a warm pita and watch it disappear.
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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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