Celery Free Smoky Paprika Avocado Green Goddess Dip
This vibrant, herb-packed dip is everything a green goddess should be — creamy, bright, and just a little smoky. Ripe avocados form the lush base, blended smooth with fresh basil, parsley, and chives for that signature garden-green color and flavor. Tahini adds a subtle nuttiness and body, while smoked paprika and a touch of cumin give the whole thing a warm, earthy depth that sets it apart from your average avocado dip. A generous squeeze of fresh lemon keeps it lively and stops the avocado from going dull. The whole thing comes together in a blender in under two minutes, and the result is thick enough to scoop but silky enough to spread. Store-bought dips in this category can sneak in celery seed or celery extract as a flavoring, so making it yourself with this straightforward ingredient list means you know exactly what's in the bowl. Finish it with a dusting of smoked paprika and a drizzle of olive oil, and it looks like something you'd order at a restaurant.
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!