Anti Inflammatory Smoky Paprika Avocado Green Goddess Dip
This dip is a serious crowd-pleaser — creamy, herbaceous, and layered with just enough smoky depth to keep everyone coming back for another scoop. Ripe avocados form the silky base, blended with a generous handful of fresh basil and parsley that give it that gorgeous, vibrant green color you want on a snack spread. Tahini and extra virgin olive oil add richness and healthy fats, while smoked paprika and a touch of cumin bring a warm, complex backbone that sets this apart from a standard guacamole or herb dip. Fresh lemon juice brightens everything up and keeps the flavors lively rather than heavy. Every single ingredient here pulls its weight from an anti-inflammatory standpoint — think polyphenol-rich olive oil, antioxidant-packed herbs, and avocado's well-documented healthy fat profile, all working together in one bowl. It comes together in under five minutes with a blender or food processor, and the recipe makes enough to serve six, so it's ideal for entertaining or meal-prepping a week's worth of snack-ready dipping. Serve it with crudités, pita, or crackers and finish with that optional drizzle of olive oil and pinch of smoked paprika — it makes the whole thing look like it came from a restaurant.
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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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