Fructose 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 table. Ripe avocados form the silky base, blended with a generous handful of fresh basil, parsley, and chives for that signature bright, garden-fresh flavor. Tahini and extra virgin olive oil add richness and body, while smoked paprika and a touch of cumin give it a subtle warmth that sets it apart from your average guacamole. A squeeze of fresh lemon juice ties everything together and keeps the color gorgeous. Managing fructose intake often means scanning labels for sneaky sweeteners or high-fructose ingredients hiding in store-bought dips and sauces — here, every ingredient is whole and straightforward, with no added sugars or fruit-derived syrups in sight. The garlic is kept to a single small clove, so the flavor stays balanced without overwhelming the herbs. Serve it with sturdy crudités or your favorite low-fructose dippers, and finish with that final drizzle of olive oil and dusting of smoked paprika for a presentation that looks far more impressive than the effort involved.
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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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