Natural Garlic and Herb Dip Mix, No MSG Added* 5lb
Dutch Valley’s dip mixes give you endless opportunities to add robust flavor to any food occasion! These dry powder mixes are a breeze to make with only a few additional ingredients, but tons of variety in potential usage.
Natural Garlic and Herb Dip Mix has just the right amount of garlic and a perfect blend of herbs that is sure to complement any occasion! Great for dipping vegetables, chips, crackers or bread, this savory dip will quickly become a family favorite. Try creating delicious garlic bread in minutes with the help of this mix, or add dry mix to olive oil to make a savory dipping oil for freshly baked bread.
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*No MSG Added, except what naturally occurs in meat, cheese, milk, fruit, vegetables and grains.
Maltodextrin, Raw Cane Sugar, Cane Sugar, Sea Salt, Dried Garlic, Dried Onion, Whole Milk, Dried Roasted Garlic, Parsley, Canola Oil, Black Pepper, Silicon Dioxide (flow agent), Butter Powder (butter (cream, salt), dry buttermilk), Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Lactic Acid Powder, Corn Starch, Chives, Non-GMO Soy Sauce Powder (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Oregano, Natural Butter Flavor, Nutritional Yeast Flakes (inactive nutritional yeast [dried yeast, niacin (vitamin B3), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), thiamin hydrochloride (vitamin B1), folic acid, vitamin B12]), Carrot Powder, Tomato Powder (tomato, silicon dioxide [anticaking agent]), Dried Celery, Paprika, Sweet Potato Powder, Pea Protein, Coriander, Red Beet Powder (beets, silicon dioxide (anticaking agent)), Natural Colors, Organic Kale Powder, Citric Acid (acidifier), Organic Caramel Color, Sage.
Contains Milk, Soy, Wheat.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Made with Bioengineered Ingredient(s).
Last Changed: 5/20/2022