Pistachio 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 fast at any table. Ripe avocados form the silky base, blended with fresh basil, parsley, and chives for that signature green goddess color and garden-fresh flavor. Tahini adds a subtle nuttiness and body, while smoked paprika and a touch of cumin give the whole thing a warm, unexpected depth that sets it apart from your average guacamole. A generous squeeze of lemon keeps everything bright and balanced. For anyone navigating tree nut allergies or sensitivities, store-bought green goddess dressings and dips can be a minefield — many contain pistachio or other nut-based ingredients tucked into the fine print. This recipe keeps things clean and straightforward, relying on tahini (made from sesame seeds, not tree nuts) for its creamy richness. Everything goes into a blender and comes together in under two minutes, finishing with a drizzle of olive oil and a dusting of smoked paprika that makes it look almost too pretty to eat. Serve it with chips, crudités, or honestly just a spoon — no one is judging.
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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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