I put this keto Green Goddess dip on nearly everything in my fridge. Cream cheese, fresh parsley, shallot, and garlic go into a food processor together, and in about ten minutes you’ve got a low-carb dip that outlasts a week of snacking.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I literally smother this keto Green Goddess Dip on everything. Jazz up boring chicken, load it into the groove in celery, smother it on hot veggies, and my all-time favorite, pile it into hot, cooked mushrooms like in this Green Goddess Stuffed Mushrooms recipe.
There’s something about the combination of fresh parsley, shallots, garlic, and cream cheese that tastes like a dream! I almost always have a bowl of this addictive stuff in my fridge, and it is literally a meal saver.
This post contains affiliate links. As an Amazon Associate, I earn commissions from qualifying purchases. For more information, see my Privacy Policy.
Jump-start your keto success! Grab a copy of my 4-week Easy Keto Menu Plan or check out my other cookbooks to help you along.
Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!
Chef Jenn’s Take on Keto Green Goddess Dip
Most Green Goddess recipes lean on anchovies or a long ingredient list to get that classic herby depth. This version skips both and still gets there, because cream cheese, garlic, and lemon juice do most of the heavy lifting on their own.
The one place people get this wrong is the cream cheese. Cold cream cheese straight from the fridge doesn’t break down evenly in the food processor. You end up with small lumps running through an otherwise smooth dip. Soften it first, even just twenty minutes on the counter, and the texture comes out completely different.
Garlic is the other variable worth watching. One clove is plenty here. Fresh garlic gets sharper as the dip sits in the fridge, so what tastes balanced today can taste aggressive by day three if you started heavy-handed.
What You’ll Love About Keto Green Goddess Dip
- It comes together in one food processor with basically no cleanup, which matters on a night when I don’t want six dishes in the sink.
- It works on almost anything, so I never make a separate sauce for chicken, fish, or roasted vegetables when this is already in the fridge.
- My kids, who aren’t eating keto, spread this on crackers or toast without a second thought, so it earns its keep as a whole-household condiment, not just a diet food.
Ingredients
- Cream cheese – Full-fat, softened at room temperature for at least twenty minutes. Cold cream cheese leaves lumps in the finished dip.
- Fresh parsley – Stems pulled off. Dried parsley works in a pinch, but the flavor is noticeably milder.
- Shallot – Smaller and milder than a yellow onion. A small chunk of onion works if that’s what’s on hand.
- Garlic – One clove to start. It gets sharper as the dip sits, so add more only after tasting.
- Lemon juice – Fresh only. Bottled juice tastes flat here.
- Salt and pepper – To taste, added after the lemon juice, since that changes how much salt it needs.
How To Make Keto Green Goddess Dip
Scroll down for the full recipe card with exact measurements and printable instructions.
Start with the shallot and garlic. Peel both first, so they’re ready to go the second the food processor is out. This dip comes together fast, so having everything prepped ahead makes the whole process smoother.
Add the cream cheese, parsley, shallot, garlic, and lemon juice to the food processor together. Pulse until the mixture turns smooth and creamy, scraping down the sides once or twice if the parsley clumps up near the blade.
I use full-fat cream cheese here, softened first. Cold cream cheese straight from the fridge doesn’t break down evenly and you’ll end up with small lumps instead of that smooth, spreadable texture.
Taste before you call it done. Adjust the salt and pepper to your liking, since the lemon juice and garlic can shift how much salt the dip actually needs.
Serve right away, or move it to the fridge to firm up slightly if you prefer a thicker dip for spreading instead of scooping.
Make It A Meal
I spoon this into hot cooked mushrooms for Green Goddess Stuffed Mushroom Caps, which is my favorite use for it by far. It also does double duty as a sauce base. Warm a spoonful into heavy cream and toss it with Zucchini Noodles for a fast dinner. For a simple main to smother it on, try my Keto Stuffed Chicken Breast.
Storage
This dip will be kept in an airtight container in the fridge for up to a week. Here’s a tip: put a bit of tape on the top of the storage container and jot the date onto it. Now you’ll have no trouble remembering how long that keto dip has been in the fridge.
How Many Carbs Are in Green Goddess Dip?
With 4 grams of carbs per quarter cup and no real fiber, this keto dip recipe comes out to 4 net carbs per 1/4 cup serving. 1/4 cup is a lot! A spoonful or two is hardly any carbs, so get munching!
Turn This Dip Into a SAuce
It doesn’t take much to turn this recipe into an AMAZING sauce that’s tasty on top of Zucchini Noodles, grilled meats, fish or seafood, and more. Get out your trusty skillet and some heavy whipping cream. Add 1 cup of heavy whipping cream to the skillet, then add 2-3 tbsp of this keto dip.
Mix well, heating gently to dissolve the cream cheese and herb mixture. Add a bit more if you like the flavor a bit stronger. Now, just season with a touch of salt and pepper, and serve over your favorite ingredients! Yum!
Frequently Asked Questions
Yes, though the flavor comes through milder. Start with about 1/2 teaspoon of dried parsley and let it sit in a splash of warm water for a few minutes before adding it, which helps bring the flavor back out.
This recipe comes out to about 2 grams of net carbs per quarter-cup serving, based on the recipe as written. A quarter cup is a generous serving for a dip, so a spoonful or two used as a condiment carries very little carb impact.
Yes. Warm 1 cup of heavy whipping cream in a skillet, then stir in 2 to 3 tablespoons of the dip until it melts in smoothly. Season with a bit of salt and pepper and use it over grilled meats, fish, or vegetables.
Yes. It works as a savory spread on regular crackers or toast for anyone not eating low-carb, so it doesn’t need a separate non-keto version to keep everyone happy at the table.
Add Preferred SourceGreen Goddess Dip
Ingredients
- 8 ounces cream cheese softened, one package
- 1/3 cup parsley stemmed and washed, pull the leaves off and push them into a measuring cup to measure, remove extra moisture
- 1 each shallot
- 1 each clove of garlic
- 1 squeeze lemon juice
- salt and pepper
Instructions
- There’s one step to this recipe: stuff everything into the bowl of a food processor with a blade, then pulse it until it is all combined! Check for salt and pepper, and add a squeeze of lemon juice to brighten it up!
Notes
Recipe Card Tips
- Soften the cream cheese fully before it goes into the food processor. Cold cream cheese breaks down unevenly and leaves small lumps in the finished dip.
- Go light on the garlic the first time you make this. One clove is enough, and the flavor gets stronger the longer the dip sits in the fridge.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana
Just made this Green Goddess Dressing its so good ~ had it for lunch with my celery sticks and avocado ~ loved it! Your recipe has the perfect amounts listed which I need to follow better the next time I make it and it will be just like yours. I put a bit too much lemon juice ~ 1/2 a lemon instead of two tbls., used a cup of Italian Parsley and freshly bought garlic clove med size but was still pretty strong and tart with the lemon but all still very good and will use it on alot of foods.
Will follow your recipe more closely when I make the next batch ~ want to keep this around!
this is totally the best! I love it with mushrooms and any vegetable but oh man it is so good on baked chicken. Once the chicken is cooked, I just put a bit on it and let it melt and enjoy. Fantastic..thank you so much for sharing your wonderful recipes
It is pretty fabulous – try mixing a spoonful of the Green Goddess into scrambled eggs! Happy eating!
I just brown up a couple chopped chicken thighs, put a tablespoon of the Green Goddess in a bowl and added the browned chicken and tossed till all coated. Yumm, Wonderful dress up and great flavor!
how much dried parsley if not using fresh parsley?
Hi Darlene, Start with 1/2 tsp. But work your way up from there. Dried parsley loses its flavor REALLY quickly. To help it, let it “bloom”. Put 1/2 tsp in a small bowl and add a drizzle of warm water, just enough to moisten it. This’ll help the flavor come out. If you’re not getting much flavor, add another 1/2 tsp. Fresh is best with this dip!
I’ve been searching for years for a Green Goddess dip that tastes like the one at the Melting Pot, and this is it!! So freaking good that I’m temped to just eat it with a spoon straight from the bowl. Next time I plan to add a splash of milk though as it was a little too thick and hard to spread inside cooked mushrooms.
YES! The Melting Pot is exactly what inspired this recipe – we moved away from a MP and I just had to have more of it. Took a while but I think it’s just as good – if not better! Good call about the milk – some cream cheese has more moisture than others so a dash of cream or milk will thin it out nicely. Enjoy! ~Jenn