Bulk Food Inc. Southwest Dip Mix 5lb
278109
Southwest Dip Mix is seasoned with red and green peppers, chili powder, jalapeño powder, roasted garlic, oregano and cilantro. This dip mix is sure to add a kick to fresh vegetables and chips. Try using this mix to season your next batch of taco meat, or add a southwest flare to your favorite salad greens by preparing as a dressing. Each case consists of five pounds.
54057
United States
Ingredients
Ing: Dextrose, onion, tomato powder, salt, chili powder(chili, cumin, oregano, spices, salt), paprika, broth mix (salt, autolyzed yeast, dextrose, monosodium glutamate, potato flour, lactose, caramel color, soybean oil, celery, onion powder, garlic powder, corn starch, spices), red & green bell peppers, citric acid, cumin, roast garlic, parsley, jalapeno powder, food starch- modified, cilantro, black pepper, silicon dioxide, annatto, oregano.
**Contains: Soy Ingredients.
**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: 7/6/2009
Nutrition
| NUTRITION FACTS | ||
|---|---|---|
| Serving Size 2 tbsp.(prepared) (30g) | ||
| Servings per Container Varied | ||
| Amount per Serving | ||
| Calories 60 | Calories from Fat 40 | |
| % Daily Value* | ||
| Total Fat 4.5g | 7 % | |
| Saturated Fat 3g | 16 % | |
| Trans Fat 0g | ||
| Cholesterol 20mg | 6 % | |
| Sodium 125mg | 5 % | |
| Total Carbohydrate 3g | 1 % | |
| Fiber 0g | 0 % | |
| Sugars 2g | ||
| Protein 1g | ||
| Vitamin A 8% | Vitamin C 4% | |
| Calcium 4% | Iron 2% | |
Last Changed: 5/1/2009
Recipes
Southwest Dip Mix
8 oz. Sour Cream 3 Tbsp. Southwest Dip Mix *Mix together well, refrigerate for 15 minutes or more. Serve.
Southwest Salad dressing 1 c. Mayonnaise 1/2 c. Sour Cream 1/4 c. Water 1 Tbsp. LIme Juice or white vinegar 1/2 c. Southwest Dip Mix Blend together well and refrigerate for 15 minutes or more. Serve.
Product information/materials may change.
Refer to the package or call for updates.
Last Changed: 11/19/2010