Walnut 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. Two ripe avocados form the silky base, blended with fresh basil, parsley, and chives for that signature bright, garden-fresh flavor. Tahini adds a subtle nuttiness and body without any tree nuts in sight, making this a genuinely safe and satisfying option for anyone navigating walnut or broader tree nut concerns. Smoked paprika and a touch of cumin give it a warm, slightly earthy depth that sets it apart from a standard guacamole or herb dip. A squeeze of fresh lemon keeps everything tasting lively, and you can adjust the consistency with a splash of water until it's perfectly scoopable. Finish it with a drizzle of olive oil and a dusting of smoked paprika, and it looks as impressive as it tastes. Serve it with chips, crudités, or honestly just a spoon — no one will judge you.
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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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