Citric Acid Free Smoky Paprika Avocado Green Goddess Dip
This creamy, herb-packed dip is the kind of thing you'll want to put on everything — chips, crudités, pita, a spoon. Fresh avocado forms the silky base, while basil, parsley, and chives bring a bright, garden-fresh flavor that makes the whole bowl look and taste alive. Tahini adds a subtle nuttiness and body, and the smoked paprika gives it that warm, slightly smoky depth that keeps people coming back for another scoop. For anyone navigating a citric acid sensitivity, store-bought dips and dressings can be a minefield of hidden additives and preservatives. This one keeps things clean and straightforward — the tang here comes entirely from fresh-squeezed lemon juice, which is a whole different animal from the processed citric acid used as a shelf-life extender in packaged foods. You control every ingredient, so there are no surprises. The blender does most of the heavy lifting, and a splash of water at the end lets you dial in exactly the right consistency — thick enough to hold on a chip, smooth enough to swirl beautifully in the bowl. A final dusting of smoked paprika and a drizzle of olive oil make it look like something you'd order at a restaurant, even though it came together in under five minutes.
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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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