Macadamia Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just a little smoky, this vibrant green dip is the kind of thing that disappears fast at any gathering. Two ripe avocados form the silky base, blended with fresh basil, parsley, and chives for that signature green goddess depth. Tahini adds a subtle nuttiness and body without relying on tree nuts, so anyone navigating macadamia concerns can dig in without a second thought. Smoked paprika and a touch of cumin give it a warm, earthy backbone that sets it apart from your average avocado dip. A squeeze of fresh lemon keeps everything bright and balanced, while a drizzle of olive oil on top makes it look like it came straight from a restaurant kitchen. Serve it with chips, crudités, or a warm pita — honestly, it works with just about anything you put in front of 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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