Roasted Onion And Parm Dip
Prefix 085 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 | 333 kcal | 17% |
| Total fat | 30.0 g | 38% |
| Saturated fat | 11.7 g | 58% |
| Total carbohydrate | 6.7 g | 2% |
| Total sugars | 3.3 g | — |
| Protein | 6.7 g | 13% |
| Sodium | 0.47 g | 20% |
Open Food Facts, ODbL, record updated December 7, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
sour cream, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob ben disodium edta), onion mix (onion, canola oil, butter [cream, milk, salt] spices), parmesan cheese (pasteurized (soybean oil, corn syrup, water, egg yolks, part-skin cow's milk, cheese cultures, salt, enzymes], powdered cellulose, natamycin), water, contains 2% or less dried onion, ranch seasoning (salt, maltodextrin, buttermilk powder, garlic, parsley, black pepper, onion natural flavor, and highly refined soybean oil), dried parsley, potassium sorbate (preservative, guar gum xanthan gum, garlic powder, black pepper, salt, sodium benzoate (preservative), dried chives, contains milkee manufactured for: dcs ip holdings, llc, greenville, south carolina 29609 visit www,tasteofthesouthdips,com/be for more food information,
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E235NatamycinPreservative
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E460iiPowdered celluloseCarrier · 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.