Artificial Flavors Free Smoky Paprika Avocado Green Goddess Dip
This vibrant, creamy dip is built entirely from real, whole ingredients — ripe avocados, fresh basil, parsley, and chives blended into a lush, herbaceous base that tastes genuinely alive. Smoked paprika and a touch of ground cumin give it a warm, subtly smoky depth that store-bought dips try to fake with artificial flavoring but never quite nail. Tahini adds a nutty richness, while fresh lemon juice keeps everything bright and balanced, so every bite has real complexity without a single shortcut. The blender does most of the heavy lifting — just add water a tablespoon at a time until you hit that perfect thick-but-scoopable texture that clings to a chip or crudité without sliding off. A final pinch of smoked paprika and a drizzle of olive oil on top make it look as good as it tastes. Serve it at a party, spread it on a sandwich, or just eat it straight from the bowl — 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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