Creamy, Herby & Garlicky Green Goddess Dip

Guys, let me tell you, this amazing and oh-so easy to make Keto Green Goddess Dip is going to be your new favorite! It’s got more flavor spoonful by spoonful than most other keto recipes, and it’s a quick and easy keto dip recipe! Ready for flavor? Read on and I, Chef Jenn, will show you all my tips to make this the best darn keto cream cheese dip recipe out there!

Green Goddess Dip in a square cast iron dish.
  • Green circle with a green keto-recipe symbol
  • Green circle with a green vegetarian-recipe symbol
  • Green circle with a green nut-free-recipe symbol
  • Green circle with a green dairy-free-recipe symbol
  • Green circle with a green paleo-recipe symbol
  • Green circle with a green low-carb-recipe symbol

I literally smother this stuff 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.

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This Keto Dip is Great With…

When I can’t stand the thought of boring veggies, I whip out the Green Goddess Dip. Add a spoonful to jazz up scrambled eggs, put a scoop onto a hot steak to add herby goodness, or just eat it by the spoonful.

When I’m hungry for a snack, there’s nothing more satisfying than a carrot stick dunked into this creamy concoction. My kids, who aren’t doing a Keto diet, even spread it on crackers or toast for a quick snack or breakfast.

This keto dip recipe is versatile!

Keto Green Goddess Dip is Easy Peasy!

And, it couldn’t be easier to make. Just a handful of ingredients, a food processor, and voila, you’re done! It’ll keep in your fridge for a week or so, but don’t let it sit too much longer than that or the parsley starts to go funky.

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 to Use Green Goddess Dip

You can use it cold, right from the fridge, or let it sit out for a bit to soften up. Then, it’ll spread like a dream!

I was also wandering around Tammy’s site and saw a recipe for Avocado Taco Boats and thought that a dollop of this herby goodness on top of one of those avocado boats would make a DELISH lunch!

Alright Keto-crew, get busy whipping up batches of Green Goddess Dip and see how much flavor just a spoonful of this will add to just about anything!

Chef’s Tips

  • Start with softened cream cheese. It’ll combine much better with your herbs.
  • Don’t have fresh herbs? Use dry! Use 1/2 teaspoon of dried parsley, onion powder, and garlic powder. It won’t taste quite the same, but it’ll still be great!
  • Go easy on the garlic! It doesn’t take much fresh garlic to overpower this recipe. Start with one medium size clove of fresh garlic, and see how you like it before adding more!
  • Like things spicy? Add a tsp or two of chopped jalapeno, or even a pinch of red pepper flakes.
  • You can use store brand cream cheese to save a few coins.
  • Cream cheese usually keeps in the fridge for a few weeks, so if you see it on sale, buy in bulk and save!

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!

Love This? Try…

green goddess dip
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3.67 from 3 votes

Green Goddess Dip

Cool, creamy, and full of herby goodness, this dip goes great on just about everything!
Course Appetizer, Appetizers, Snack
Cuisine American
Keyword cream cheese, dip, keto, parsley
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 134kcal
Author Jenn


  • 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


  • 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!


Serving: 0.25cups | Calories: 134kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 124mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 788IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg | Net Carbohydrates: 2g

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.

8 thoughts on “Creamy, Herby & Garlicky Green Goddess Dip”

  1. 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!

  2. 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

  3. 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!

    • 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!


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