Yeast 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 table. Two ripe avocados form the silky base, blended with fresh basil, parsley, and chives for a bright, garden-forward flavor that feels anything but ordinary. Tahini and extra virgin olive oil add body and richness, while smoked paprika and a touch of cumin give it that subtle, savory depth that makes the whole thing sing. A generous squeeze of fresh lemon juice keeps it lively and balanced without tipping into sharpness. For anyone navigating a yeast-free lifestyle, dips and condiments can be a minefield of hidden fermented ingredients and additives — but every single component here is straightforward and clean. No vinegar, no fermented pastes, no store-bought shortcuts that sneak in unwanted extras. Just whole, real ingredients blended together in about two minutes. Adjust the water a tablespoon at a time until you hit that perfect thick-but-scoopable consistency, then finish with a pinch of smoked paprika on top for a little drama. Serve it with crudités, crackers, or anything else that needs a serious upgrade.
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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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