Mushroom 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 anyone even realizes how easy it was to make. Ripe avocados form the silky base, while a generous handful of fresh basil, parsley, and chives gives it that signature bright, garden-fresh flavor. Tahini and extra virgin olive oil add richness and depth, and smoked paprika with a touch of cumin brings a warm, subtly earthy backbone that sets this apart from a standard guacamole or herb dip. Everything goes straight into a blender and comes out impossibly smooth — no cooking, no fuss, just bold flavor in under five minutes. For anyone navigating a mushroom-free lifestyle, this recipe is a genuinely safe and satisfying option since every ingredient is straightforwardly plant-based and easy to verify. A final pinch of smoked paprika dusted over the top and a drizzle of olive oil make it look stunning on any spread. Serve it with chips, crudités, or pita and watch it become the most requested dip in your rotation.
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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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