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Snackers, Cheese Dip With Tomatoes, Bell Peppers And Spices - Hormel

Barcode: 0037600250979 (EAN / EAN-13) 037600250979 (UPC / UPC-A)

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Product characteristics

Brands: Hormel

Countries where sold: United States


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Water, process american cheese (american cheese (milk, salt, cheese cultures, enzymes, water, sodium phosphate, cream, alt, lactic acid), pasteurized process swiss and american cheese (cultured milk and skim milk, cream, sodium phosphate, salt, sorbic acid (preservative), enzymes), tomatoes, red bell peppers, green bell peppers, onions, cream cheese (pasteurized milk and cream, cheese culture, salt, carob bean gum), modified cornstarch, contains 2% or less of yeast extract, canola oil, datem, stabilizer (modified guar gum, xanthan gum), potassium chloride, garlic powder, spice, rice flour, annatto color, carotene (color).

Substances or products causing allergies or intolerances: Milk

Ingredients analysis:
May contain palm oil Non-vegan
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

Serving size: 29 g (2 Tbsp)

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (29 g (2 Tbsp))
Energy 649 kj
(155 kcal)
188 kj
(45 kcal)
Fat 10.34 g3 g
- Saturated fat 6.9 g2 g
- Trans fat 0 g0 g
- Cholesterol 34 mg9.86 mg
Carbohydrate 6.9 g2 g
- Sugars 0 g0 g
Dietary fiber 0 g0 g
Proteins 3.45 g1 g
Salt 1.313 g0.381 g
Sodium 0.525 g0.152 g
Vitamin A 0 µg0 µg
Vitamin C (ascorbic acid) 0 mg0 mg
Calcium 138 mg40 mg
Iron 0 mg0 mg

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by usda-ndb-import.
Last edit of product page on by usda-ndb-import.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.