Spinach Dip
Spinach Dip by Utz provides 156 kcal per 100 g, with 3.1 g of sugars and 3.1 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 32 g (2 Tbsp)
| Nutrient | Per 100 g | Per serving | % DV* |
|---|---|---|---|
| Calories | 156 kcal | 50 kcal | |
| Total fat | 12.5 g | 4 g | 5% |
| Saturated fat | 0 g | 0 g | 0% |
| Carbohydrates | 9.4 g | 3 g | 1% |
| Total sugars | 3.1 g | 1 g | |
| Dietary fiber | 3.1 g | 1 g | 4% |
| Protein | 3.1 g | 1 g | 2% |
| Salt | 1.5 g | 0.5 g |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Water, spinach, soybean oil, water chestnuts, red bell peppers, modified tapioca starch, contains less than 2% of the following: whey protein concentrate, sugar, salt, dried onion, glucono-delta-lactone, yeast extract, natural flavor, monosodium glutamate
- Allergens
- Soybeans
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Serving size
- 32 g (2 Tbsp)
- Sold in
- United States
- Barcode
- 0417804005137
Prices reported by shoppers
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Frequently asked questions
How many calories are in Spinach Dip?
Spinach Dip contains 156 kcal per 100 g and about 50 kcal per serving (32 g (2 Tbsp)).
How much sugar is in Spinach Dip?
Spinach Dip has 3.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Spinach Dip healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Spinach Dip vegan?
Based on its ingredient list, it is not vegan.
What allergens does Spinach Dip contain?
According to the label data it contains: Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 10, 2017. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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