Nitrate & Nitrite 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 a generous handful of fresh basil, parsley, and chives for that signature bright, garden-fresh flavor. 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. Fresh lemon juice keeps it lively and helps the color stay gorgeous. What makes this such a stress-free option is that every single ingredient is whole and unprocessed — no cured meats, no packaged seasonings with hidden additives, no preserved anything. Processed dips and store-bought spreads are notorious for sneaking in preservatives, so blending your own from scratch is genuinely the cleanest route. Just blend everything until smooth, adjust the salt and lemon to your taste, and finish with that optional drizzle of olive oil and dusting of smoked paprika for a presentation that looks almost too pretty to eat. Serve it with chips, crudités, or honestly just a spoon.
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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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