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Versatile sauce for dipping snacks, made from various ingredients.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
150
KCAL / 100G
Carbs
10g
· 28%
Protein
1.2g
· 3%
Fat
11g
· 69%
Fiber
1.5g
Vitamins
Vitamin E
1.1mg · 7% DV
Vitamin K
8µg · 7% DV
Vitamin A
50µg · 6% DV
Biotin
1.2µg · 4% DV
Minerals
Sodium
420mg · 18% DV
Selenium
1.5µg · 3% DV
Phosphorus
20mg · 3% DV
Calcium
18mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.5g
MONOUNSATURATED
5.5g
POLYUNSATURATED
2g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
It usually keeps for a few days up to about a week when refrigerated and tightly sealed, but the exact time depends on the ingredients and package instructions. Dips made with yogurt, mayonnaise, or fresh herbs tend to spoil faster.
Some dip sauces can be frozen, but yogurt-, cream-, or mayo-based dips may separate after thawing. Freezing in small portions makes them easier to use and reduces waste.
You can mix in yogurt, strained yogurt, lemon juice, fresh herbs, or pureed vegetables to lighten the texture and taste. This can reduce richness while keeping the dip satisfying.
Raw vegetables, whole-grain crackers, or boiled legumes can make a more balanced pairing. These combinations may help with fullness compared with eating the dip on its own.
No single food causes weight gain by itself; overall intake and portion size matter most. Dip sauces are easy to overeat in small bites, so serving size makes a big difference.
Heavier, fattier dips may feel uncomfortable before exercise for some people. They are often better as part of a regular meal or a post-workout plate rather than right before training.
Signs include a sour or unpleasant smell, visible mold, color change, gas buildup, or clear separation with off texture. If anything seems questionable, it is safer not to eat it.
Bitterness or sharpness can come from vinegar, lemon, garlic, certain herbs, or spice blends. The flavor can intensify as it sits, so tasting and adjusting before serving helps.
Not necessarily; dip sauces are usually thicker and meant for dipping snacks or vegetables. Spreads and dressings often differ in texture, ingredients, and intended use.
People with sensitivities to salt, dairy, egg, mustard, or additives should read labels carefully. Because it is a processed food, ingredients and allergen content can vary a lot between brands.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.