Seed Oil Free 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 a generous handful of fresh basil, parsley, and chives for that signature bright, garden-fresh flavor. Smoked paprika and a touch of cumin give it a subtle warmth that sets it apart from your average guacamole or store-bought green goddess situation. The fat here comes entirely from avocado, tahini, and extra virgin olive oil — no refined or industrial seed oils anywhere in the recipe, which makes it a genuinely clean option without any compromise on richness or taste. A splash of fresh lemon juice keeps everything tasting lively and balanced, while a small garlic clove adds just enough bite. You can adjust the consistency with water until it's exactly the thick, scoopable texture you want — perfect for loading onto chips, crudités, or a crusty piece of bread. Finish it with a dusting of smoked paprika and a slow drizzle of olive oil, and it looks as good 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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