Shellfish Free 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 the kind of thing that disappears fast at any gathering. Two ripe avocados form the ultra-rich base, blended smooth with fresh basil, parsley, and chives for that signature green goddess color and brightness. Tahini adds a subtle nuttiness and body, while smoked paprika and a touch of cumin give the whole thing a warm, slightly earthy depth that sets it apart from a basic guacamole. A generous squeeze of fresh lemon juice keeps it lively and helps the color stay gorgeous from bowl to table. Every ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no need to scrutinize labels or worry about what might be lurking in a store-bought version. The blender does most of the heavy lifting — just add water a tablespoon at a time until you hit that perfect thick-but-scoopable consistency. 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 involved. Serve it with chips, crudités, or honestly just a spoon.
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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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