Spinach Artichoke Dip
Prefix 019 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 267 kcal | 13% |
| Total fat | 23.3 g | 30% |
| Saturated fat | 11.7 g | 58% |
| Total carbohydrate | 6.7 g | 2% |
| Total sugars | 1.0 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 6.7 g | 13% |
| Sodium | 0.57 g | 25% |
Open Food Facts, ODbL, record updated September 29, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, GUAR GUM, CAROB BEAN GUM), WATER, SUGAR, SALT, SPICES, NATURAL FLAVOR, SOUR CREAM (CULTURED CREAM), LOW MOISTURE PART-SKIM MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), SHREDDED ASIAGO PARMESAN CHEESE (PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES]), SHREDDED SWISS CHEESE (SWISS CHEESE [PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES]), CELLULOSE, PASTEURIZED LEMON JUICE, SUGAR, WATER, SALT, GARLIC POWDER, VINEGAR, PRESERVE FRESHNESS, SODIUM BENZOATE (TO PRESERVE FRESHNESS), CITRIC ACID, XANTHAN GUM, AND EGG.
- E211Sodium benzoatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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