Carrageenan Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herbaceous, and just smoky enough to keep everyone coming back for another scoop, this vibrant green dip is the kind of thing that disappears fast at any gathering. Two ripe avocados form the silky base, blended with fresh basil, parsley, and chives for a bright, garden-forward flavor that tastes genuinely alive. Tahini and olive oil add richness and body, while smoked paprika and a touch of cumin give it that warm, slightly mysterious depth you can't quite put your finger on — until you check the ingredient list. A squeeze of fresh lemon keeps everything lifted and balanced so the dip never feels heavy. Many store-bought dips and creamy spreads rely on thickeners and stabilizers like carrageenan to achieve that smooth, scoopable texture, but this one gets there entirely through whole-food ingredients and a good blender. Every single component is straightforward and easy to verify, which means you can serve it with total confidence. 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 required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!