Honey Free Smoky Paprika Avocado Green Goddess Dip
This vibrant, herb-packed dip brings together creamy avocado, fresh basil, parsley, and chives with a smoky depth that sets it apart from your average green goddess. The smoked paprika and a hint of cumin give it a warmth that feels almost grilled, while tahini adds a subtle nuttiness and helps the whole thing come together into something silky and rich. Every ingredient here is completely plant-based and naturally free of any sweeteners — no hidden honey or agave lurking in the mix, which makes it easy to serve confidently to anyone watching their intake. Lemon juice keeps the color bright and the flavor lively, cutting through the fat of the avocado in the best possible way. A blender or food processor does all the heavy lifting, and within a couple of minutes you have a dip that looks genuinely stunning on a table. Finish it with a dusting of smoked paprika and a slow drizzle of olive oil, and it becomes the kind of thing people hover around at a party. Scoop it up with chips, crudités, or a torn piece of flatbread — it works beautifully with all of them.
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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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