Eggless Smoky Paprika Avocado Green Goddess Dip
This dip is the kind of thing that disappears from the table before you even sit down. Creamy ripe avocado forms the base, blended smooth with fresh basil, parsley, and chives for that signature green goddess vibe — then smoked paprika and a touch of cumin swoop in to give it a warm, slightly smoky depth that sets it apart from anything you'd find in a store. Tahini adds a subtle nuttiness and helps the whole thing hold together beautifully without any dairy or eggs in sight. A generous hit of lemon juice keeps it bright and balanced, while the garlic brings just enough bite to make every scoop interesting. The blender does most of the work, and a little water added gradually gets the texture exactly right — thick enough to cling to a chip or crudité without sliding off. Finished with a drizzle of olive oil and a dusting of smoked paprika, it looks genuinely stunning on any spread. Whether you're feeding a crowd or just need a seriously good snack situation, this one delivers every single time.
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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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