Artichoke Crab Dip

Nutritional Info

Nutrition Facts

varied servings per container
Serving Size: 2 tbsp (30 g)

 
Calories70
     Calories from Fat50

Amount Per Serving and/or % Daily Value*

Total Fat6 g (9%)
     Saturated Fat2 g (10%)
     Trans Fat0 g (0%)
Cholesterol20 mg (7%)
Sodium115 mg (5%)
Total Carbohydrate1 g (0%)
     Dietary Fiber0 g (0%)
     Sugars0 g (0%)
Protein4 g (0%)

Vitamin A240 IU (4%)
Vitamin C2 mg (4%)
Calcium74 mcg (8%)
Iron0 mg (0%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

1 Package Approx. 0.5 lb.

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Product Details

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Ingredients

Crab Meat (Crab Meat, Sodium Acid Pyrophosphate), Chedder & Monterey Jack Cheese Blend (Monterey Jack Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto {Color}]), Mayonnaise (Soybean Oil, Water, Egg Yolks, Vinegar, Salt, Sugar, Spice, Lemon Juice Concentrate , Natural Flavor, Paprika Oleoresin ), Artichoke Hearts (Artichoke Hearts, Water, Salt, Citric Acid, Calcium Chloride), Sour Cream (Cultured Pasteurized Light Cream, Nonfat Milk, Enzyme), Asiago Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Cultured Dextrose, Maltodextrin, Parmesan Cheese (Pasteurized Cow's Milk, Culture, Salt, Enzymes), Red Peppers, Canola Oil, Green Peppers, Modified Cornstarch, Lactic Acid, Sodium Lactate, Garlic (Garlic, Water, Citric Acid), Modified Tapioca Starch, Salt, Spices, Red Pepper Sauce Powder (Hot Sauce [Aged Cayenne Red Peppers, Vinegar, Salt, Garlic], Maltodextrin, Silicon Dioxide), Sugar, Red Pepper Flakes.

Warnings

ALLERGENS: Contains Crustacean Shellfish (Crab), Egg, Milk, Other allergens may be present may be present due to shared preparation area.

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