Paraben Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just smoky enough to keep everyone coming back for another scoop, this vibrant green dip is built entirely from whole, recognizable ingredients — exactly what you want when you're being careful about synthetic additives hiding in store-bought condiments and dressings. Two ripe avocados form the rich, buttery base, while fresh basil, parsley, and chives bring that signature bright flavor that makes a green goddess dip so irresistible. Tahini adds a subtle nuttiness and helps the texture stay luxuriously smooth, and smoked paprika with a touch of cumin gives the whole thing a warm, earthy depth you won't find in anything from a jar. Fresh lemon juice keeps it lively and helps the color stay gorgeous. The blender does most of the heavy lifting — just blend until silky, adjust the seasoning, and thin it out with a splash of water until it's perfectly scoopable. A final drizzle of extra virgin olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant. Serve it with crudités, chips, 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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