Coconut Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herbaceous, and just a little smoky, this vibrant green dip is the kind of thing that disappears from the table before you even sit down. Ripe avocados form the silky base, blended with a generous handful of fresh basil, parsley, and chives for that signature bright, garden-fresh flavor. Tahini and extra virgin olive oil add richness and body, while smoked paprika and a touch of cumin give the whole thing a warm, subtly complex depth that sets it apart from a basic guacamole. A squeeze of fresh lemon keeps everything tasting alive and balanced. Many store-bought dips and creamy sauces sneak in coconut-derived thickeners or coconut cream, but this one builds its luscious texture entirely from whole-food ingredients — no hidden additions, no surprises. The blender does all the heavy lifting, and a splash of water lets you dial in exactly the consistency you want, from thick and scoopable to a looser drizzling sauce. Finish it with a pinch of smoked paprika and a glug of olive oil for a presentation that looks genuinely impressive with almost zero extra effort. Serve it with chips, crudités, or spread it across a grain bowl — it works beautifully in just about any direction you take it.
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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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