BHA & BHT Free Smoky Paprika Avocado Green Goddess Dip
Rich, creamy, and loaded with fresh herb flavor, this smoky green goddess dip is the kind of thing you'll want to put on everything. Ripe avocados form the silky base, while fresh basil, parsley, and chives bring a bright, garden-forward punch that no store-bought dip can match. Tahini adds a subtle nuttiness and body, and smoked paprika with a touch of cumin gives the whole thing a warm, slightly earthy depth that makes it genuinely addictive. For anyone navigating preservative-free eating, packaged dips and spreads are often a minefield — BHA and BHT show up in processed oils, flavoring blends, and shelf-stable condiments with frustrating regularity. This recipe sidesteps all of that by relying entirely on whole, fresh ingredients: real lemon juice, extra virgin olive oil, and herbs straight from the bunch. Nothing here comes from a packet or a shelf-stable shortcut, so you know exactly what's going into the bowl. The blender does most of the heavy lifting, and a splash of water at the end lets you dial in the perfect scoopable consistency. Finish it with a pinch of smoked paprika and a drizzle of olive oil for a presentation that looks far more impressive than the effort involved. Serve it with crudités, pita, or chips — or honestly, just a spoon.
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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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