MSG 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 gathering. Two ripe avocados form the silky base, blended with fresh basil, parsley, and chives for a bright, garden-forward flavor that tastes genuinely alive. Tahini adds a subtle nuttiness and body, while smoked paprika and a touch of cumin give the whole thing a warm, complex depth you wouldn't expect from a dip this easy to make. A generous squeeze of fresh lemon juice keeps it lively and prevents any browning, so it holds up beautifully on a spread. Store-bought dips and seasoning blends are common culprits for hidden additives, which is exactly why making this one from scratch is such a win — every ingredient here is whole and straightforward, with nothing processed or suspicious in the mix. You control the salt, the garlic, the consistency — add water a tablespoon at a time until it's thick enough to cling to a chip or crudité without sliding off. Finish it with a pinch of smoked paprika and a drizzle of good olive oil and it looks as stunning as it tastes.
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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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