Soy Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herbaceous, and just a little smoky, this vibrant green dip is the kind of thing that disappears fast at any gathering. Ripe avocados form the rich, velvety base while fresh basil, parsley, and chives bring that signature green goddess brightness — and smoked paprika adds a warm, slightly earthy depth that makes it genuinely hard to stop scooping. A spoonful of tahini rounds everything out with a subtle nuttiness that ties all the flavors together beautifully. Store-bought dips and sauces can be a minefield when you're avoiding soy, since it hides in everything from emulsifiers to "natural flavors." Making this at home means every single ingredient is visible and accounted for — no label-reading anxiety required. The whole thing comes together in a blender in under two minutes, and you can adjust the consistency with a splash of water until it's exactly the thick, scoopable texture you want. Finish it with a dusting of smoked paprika and a drizzle of olive oil for a presentation that looks far more impressive than the effort involved. 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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