Low Iodine Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just a little smoky, this vibrant green dip is the kind of thing that disappears fast at any table. Ripe avocados form the silky base, blended with fresh basil, parsley, and chives for a bright, garden-forward flavor that feels genuinely luxurious. Tahini and extra virgin olive oil add richness and body, while smoked paprika and a touch of cumin give it that subtle, irresistible depth. A generous squeeze of fresh lemon keeps everything tasting alive and balanced. For anyone navigating iodine restrictions, store-bought dips and dressings can be a minefield of hidden additives and processed ingredients — this one sidesteps all of that with a clean, whole-food ingredient list you can feel confident about. Every component here is naturally low in iodine, from the fresh herbs to the avocado to the lemon juice, so there's no guesswork involved. Just blend, taste, adjust, and serve. It's stunning with raw vegetables, sturdy crackers, or anything else you want to drag through something delicious.
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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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