Wheat Free Smoky Paprika Avocado Green Goddess Dip
Creamy, herby, and just smoky enough to keep everyone coming back for another scoop, this vibrant green goddess dip is the kind of thing that disappears fast at any gathering. Two ripe avocados form the lush, buttery base, while fresh basil, parsley, and chives bring that signature bright, garden-fresh flavor. Tahini adds a subtle nuttiness and helps the dip hold its silky, scoopable texture without any dairy or thickeners. A hit of smoked paprika and a whisper of cumin give it real depth — this is not your average guacamole situation. Everything comes together in a blender in under two minutes, and the finish of a paprika dusting and olive oil drizzle makes it look genuinely impressive on the table. Every single ingredient here is naturally free of wheat, so there's no label-reading stress — just blend, taste, and serve with your favorite crudités or wheat-free chips.
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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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