Fish Free Smoky Paprika Avocado Green Goddess Dip
Classic green goddess dip often sneaks in anchovies or Worcestershire sauce, so finding a version that skips fish entirely without losing that deep, savory punch can be a real challenge. This one pulls it off beautifully, leaning on tahini, smoked paprika, and a generous handful of fresh herbs to build layers of flavor that feel anything but stripped down. Creamy ripe avocado forms the base, while basil, parsley, and chives bring that signature verdant, garden-fresh brightness. A squeeze of lemon and a whisper of cumin round everything out, keeping the dip lively and balanced from the first taste to the last scoop. The blender does most of the heavy lifting — just blend until silky smooth, adjust the consistency with a splash of water, and you're done. Finished with a dusting of smoked paprika and a drizzle of olive oil, it looks stunning on any table and disappears fast with chips, crudités, or a warm pita. It's the kind of dip that makes people ask for the recipe before they've even finished the bowl.
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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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