Pecan Free Smoky Paprika Avocado Green Goddess Dip
This vibrant, creamy dip layers ripe avocado with a generous handful of fresh basil, parsley, and chives for that signature green goddess color and herbaceous punch. Smoked paprika and a touch of cumin give it a warm, subtly smoky depth that sets it apart from a standard guacamole or herb dip — it's the kind of thing people hover around at a party. Tahini and extra virgin olive oil add richness and body, while fresh lemon juice keeps everything bright and balanced. The whole thing comes together in a blender in under two minutes, and you can adjust the consistency with a splash of water until it's perfectly thick and scoopable. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely satisfying find — every ingredient is straightforward, with no hidden nut-based thickeners or ambiguous store-bought shortcuts to worry about. Finish it with a dusting of smoked paprika and a drizzle of olive oil, and it looks as good as it tastes alongside chips, pita, or a pile of fresh crudités.
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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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