Candida Diet Friendly Smoky Paprika Avocado Green Goddess Dip
Creamy, herbaceous, and layered with smoky depth, this vibrant green dip is the kind of thing you'll want to put on everything. Two ripe avocados form the silky base, blended smooth with a generous handful of fresh basil, parsley, and chives — so every bite is bright and garden-fresh. Tahini and extra virgin olive oil add richness and body, while smoked paprika and a touch of cumin give it that warm, complex backbone that makes it taste far more involved than it actually is. Fresh lemon juice and a small garlic clove keep the whole thing lively and balanced. For anyone navigating the candida diet, dips and sauces can be a minefield of hidden sugars, vinegars, and fermented ingredients — this one sidesteps all of that with whole, clean ingredients that fit the protocol naturally. There's no dairy, no yeast, and no sweeteners anywhere in the recipe, just real food blended together beautifully. Adjust the water a tablespoon at a time until you hit that perfect thick-but-scoopable consistency, then finish with a dusting of smoked paprika and a drizzle of olive oil for a presentation that looks genuinely impressive. Serve it alongside raw crudités or compliant crackers and watch it disappear.
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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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