Bulk Food Inc. Vegetable Dip Mix 5lb
278112
Vegetable Dip Mix has bits of carrot, onion, broccoli and red and green bell pepper that are combined with garlic and dill to make this a creamy spread that is perfect for dipping fresh vegetables or chips. This mix can also be prepared as a salad dressing that will add flavor to fresh salad greens or pasta. Each case consists of five pounds.
54059
United States
Ingredients
Ing: Dextrose, maltodextrin, salt, carrots, onion, garlic salt (salt, garlic, silicon dioxide, red & green bell peppers, broccoli, broth mix (dextrose, salt, monosodium glutamate, lactose, potato flour, soybean oil, celery, turmeric, onion powder, lecithin, parsley, spices), citric acid, monosodium glutamate, parsley, black pepper, silicon dioxide, dill weed, natural flavor.
**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.
Nutrition
| NUTRITION FACTS | ||
|---|---|---|
| Serving Size 2 Tbsp. (30g) (prepared) | ||
| 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 200mg | 8 % | |
| Total Carbohydrate 3g | 1 % | |
| Fiber 0g | 0 % | |
| Sugars 2g | ||
| Protein 1g | ||
| Vitamin A 8% | Vitamin C 4% | |
| Calcium 4% | Iron 0% | |
Recipes
Vegetable Dip Mix
8 oz. Sour Cream 1/4 cup Vegetable Dip Mix Mix together until well blended.
Refrigerate 15 minutes or more. Serve.
*************************************** Creamy Veggie Salad Dressing 1 c. Mayonnaise 1 c. Sour Cream 1/4 c. water 3 Tbsp. Red wine vinegar 1/2 c. Vegetable Dip Mix Blend together & refrigerate 15 min. Serve.
Good on fresh garden salad, on pasta or rice.
Product information/materials may change.
Refer to the package or call for updates.
Last Changed: 11/19/2010