Introduction: Preeclampsia is a major cause of fetal and maternal morbidity and mortality worldwide and affects 2–8% of all pregnancies. Dietary factors can be determinative in the progress of the mechanisms for development of preeclamsia. The issue has grown controversial in light of recent reports. There is no adequate documentation of potential dietary risk factors for the increment of preeclamsia which helps to prevent an increasing incidence in Ethiopia. Objective: This study aimed to assess dietary risk factors of preeclampsia among pregnant mothers attending antenatal care and delivery services in governmental hospitals of West Gojjam Zone, North West Ethiopia; by 2021. Methods: An institutional-based unmatched case-control study was carried out among 262(88 cases and 174 controls) mothers from September 27-October 28, 2021. Mothers were selected using a systematic random sampling technique conducted in governmental hospitals of West Gojjam zone, northwest Ethiopia. Data were entered into Epidata version 4.6 and exported to SPSS version 23 software for analysis. Variables with a p-value of less than 0.2 in bivariate logistic regression were entered into a multivariable logistic regression and statistically significant association was declared at 95% confidence interval p-value less than 0.05 in a multivariable e logistic regression model. Result: total of 261(88 cases and 173controls) verbally consented mothers were enrolled in this study with a response rate of 99.6%. On the multivariable logistic regression analyses high consumption of fat related foods [AOR:3.7, 95%CI:(1.67,8.23)], increasing MUAC [AOR:1.18 at 95% CI: (1.04,1.34)], anemia (AOR:3.3,95%CI: [1.62,6.78)], and didn’t receiving nutritional counseling during antenatal care follow up [ AOR:2.18,95% (1.11,4.23)] were found to be risk factor for development of preeclamsia. On the other hand, frequently consuming milk products (AOR:0.39, 95% CI 0.15,0.95), and Vitamin A-rich fruits and vegetables [AOR: 0.12, 95% CI: (0.04,0.35)], were found to be preventive factors for preeclampsia. Conclusion and recommendations: This study revealed that diets that are characterized by high intake of vitamin A rich fruit and vegetables, milk products and receiving nutritional counselling were significantly associated with low risk of preeclamsia. On the other hand, high intake of fatty foods, anemia and obesity were associated with the development of preeclamsia. Therefore, encouraging and promoting healthy eating habits and dietary patterns during pregnancy including vitamin A-rich fruits and vegetables and milk products can effectively prevent the incidence of preeclampsia.