Vegetarian Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just a little smoky, this blended dip is the kind of thing that disappears fast at any gathering. Two ripe avocados form the silky base, while a generous handful of fresh basil, parsley, and chives give it that vibrant green goddess character you can actually see and taste. Tahini adds a subtle nuttiness and body, and smoked paprika with a touch of cumin push the flavor somewhere deeper and more interesting than your average guacamole. Everything goes into a blender and comes out thick, smooth, and completely scoopable — no cooking required. A finishing drizzle of olive oil and a pinch of smoked paprika on top make it look like it came from a restaurant spread. Since every ingredient here is plant-based and whole, there's no need to scan labels for hidden meat-based additives or gelatin-style thickeners that can sneak into store-bought dips. Serve it with chips, crudités, or a warm pita and watch it vanish.
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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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