Cinnamon Free Smoky Paprika Avocado Green Goddess Dip
This vibrant, herb-packed dip is the kind of thing that disappears from the table before anyone even realizes how easy it was to make. Creamy avocado forms the base, blended smooth with fresh basil, parsley, and chives for that signature green goddess color and garden-fresh flavor. Smoked paprika and a touch of cumin give it a subtle, earthy warmth that sets it apart from your average guacamole or store-bought dip. Tahini and lemon juice round everything out, adding a nutty richness and bright acidity that keep each bite interesting. Many spice blends and pre-made dips sneak in cinnamon as a background note, but every ingredient here is straightforward and easy to verify — no surprises. A final drizzle of olive oil and a pinch of smoked paprika on top make it look like something from a restaurant spread, even though it comes together in under two minutes of blending.
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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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