Red Meat Allergy Friendly Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just smoky enough to keep everyone coming back for another scoop, this vibrant green dip is built entirely from plants — making it a completely safe and stress-free choice for anyone managing a red meat allergy. Two ripe avocados form the silky base, blended smooth with fresh basil, parsley, and chives for that classic green goddess depth. Tahini adds a subtle nuttiness and body, while smoked paprika and a touch of cumin give the whole thing a warm, almost campfire-like edge that sets it apart from your average guacamole. A generous squeeze of lemon juice keeps the flavors bright and the color gorgeous. The whole thing comes together in a blender in under two minutes, and you can thin it to your preferred consistency with a splash of water. Finish it with a dusting of smoked paprika and a drizzle of olive oil, and it looks like something you'd order at a trendy restaurant. Pile it next to crudités, pita, or sturdy chips and watch it disappear.
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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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