Turkey Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just smoky enough to keep everyone coming back for one more scoop, this vibrant green dip is the kind of thing that disappears before you even sit down. Two ripe avocados form the silky base, blended with fresh basil, parsley, and chives for that classic green goddess character — bright, grassy, and deeply satisfying. Tahini adds a subtle nuttiness and body, while smoked paprika and a touch of cumin give the whole thing a warm, slightly mysterious depth that sets it apart from a standard guacamole or herb dip. A generous hit of lemon juice keeps everything tasting fresh and lively rather than heavy. This is a fully plant-based, meat-free dip built entirely from whole, recognizable ingredients — no deli counter required, no hidden poultry-derived additives to second-guess on a label. The blender does all the heavy lifting in under two minutes, and a little water added gradually lets you dial in exactly the texture you want, from thick and spreadable to just loose enough to drizzle. Finish it with a dusting of smoked paprika and a ribbon of olive oil and it looks genuinely stunning on any table. Serve it with chips, crudités, or warm pita and watch it become the most requested thing you make.
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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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