Mustard Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herbaceous, and just smoky enough to keep everyone coming back for another scoop, this vibrant green dip is the kind of thing that disappears fast at any gathering. Two ripe avocados form the rich, velvety base, while fresh basil, parsley, and chives layer in that classic green goddess brightness. Smoked paprika and a touch of cumin give it a warm, slightly earthy depth that sets it apart from your average guacamole or herb dip. Tahini and lemon juice round everything out, adding a subtle nuttiness and just enough acidity to keep the flavors lively and balanced. Store-bought dips and sauces are notorious for sneaking in condiment-based ingredients that can be a real problem for anyone avoiding mustard — but every single ingredient here is straightforward and easy to verify. Just blend, taste, adjust, and serve. The consistency is totally in your hands; add water a tablespoon at a time until it's thick enough to cling to a chip or crudité without sliding off. Finish it with a pinch of smoked paprika and a drizzle of olive oil for a presentation that looks far more impressive than the effort required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!