Bulk Foods Inc Wild Blueberry Natural Dip 5lb
278028
Natural Wild Blueberry Dip has the sweet taste of wild blueberries! Just add three ingredients to make this sweet dip, which is perfect for dipping fresh berries and other fruit. Use this versatile dip to make a quick and delicious no bake cheesecake. Each case consists of five pounds.
54768
United States
Ingredients
Ing: Natural Unrefined Cane Sugar, Dextrose, Corn Starch, Blueberry Powder, Natural Flavor, Citric Acid, Wild Blueberries, Natural Color, Expeller Pressed Non GMO Canola Oil, Ascorbic Acid (Vitamin C).
**Packaged in a facility that also processes products containing: peanuts, tree nuts, soybeans, milk, egg, fish, crustaceans shellfish and wheat ingredients.
Product information/materials may change.
Refer to the package or call for updates.
Last Changed: 1/24/2012
Nutrition
| NUTRITION FACTS | ||
|---|---|---|
| Serving Size 2 tbsp (prepared) (30g) | ||
| Servings per Container Varied | ||
| Amount per Serving | ||
| Calories 80 | Calories from Fat 45 | |
| % Daily Value* | ||
| Total Fat 5g | 8 % | |
| Saturated Fat 3.5g | 17 % | |
| Trans Fat 0g | ||
| Cholesterol 20mg | 6 % | |
| Sodium 35mg | 1 % | |
| Total Carbohydrate 9g | 3 % | |
| Fiber 0g | 0 % | |
| Sugars 8g | ||
| Protein 1g | ||
| Vitamin A 6% | Vitamin C 30% | |
| Calcium 2% | Iron 0% | |
Last Changed: 4/27/2010
Recipes
Natural Wild Blueberry Dip
Dip: 8 oz. Sour Cream 8 oz. Cream Cheese (softened 40 seconds in the microwave) 1 cup Nat. Wild Blueberry Dip & Dessert Mix Whisk the cream cheese and sour cream together until smooth. Add the dip mix; whisk into the cream cheese mix; refrigerate for 20 minutes and whisk again until smooth. Serve.
No-Bake Cheesecake: 16 oz. Cream Cheese (softened) 8 oz. Sour Cream 1-3/4 cups Nat. Wild Blueberry Dip & Dessert Mix 1 Graham Crust Whisk the cream cheese and sour cream together until smooth. Add the dip mix and whisk until well blended. Refrigerate for 20 minutes, whisk it again until smooth. Pour into the graham crust; smooth it out; cover and chill several hours.
Last Changed: 5/15/2012