Processing Score
10.1Ultra-Processed
02.55.08.010+
Nutrition Score
2/10Poor
The processing score reflects 43 ingredients, including preservatives, modified ingredients and emulsifiers or gums. The nutrition score reflects high sodium, saturated fat and total fat.
Nutrient Alerts
High SodiumHigh FatHigh Saturated Fat
Data Updated
Oct 18, 2026
UPC
044276067947
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Nutrition Facts
Serving size30 g
Amount per serving
Calories
70
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 370mg
16%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
0%
Total Sugars 1g
Protein 1g
Calcium 40mg
3%
Iron 0mg
0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
26 listed · 3 flagged for reviewWATER, CULTURED CREAM, ARTICHOKE HEARTS (ARTICHOKE HEARTS, WATER, SALT, CITRIC ACID), SOYBEAN OIL, ROASTED RED BELL PEPPER (RED BELL PEPPER, WATER, SEA SALT, CITRIC ACID), FETA CHEESE (PASTEURIZED COW'S MILK & SKIM MILK, SALT, ENZYMES, VEGETABLE COAGULANT, NATAMYCIN (A NATURAL MOLD INHIBITOR)), NEUFCHATEL CHEESE (PASTEURIZED MILK & CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), KALAMATA OLIVES, SKIM MILK, GREEN ONION, DEHYDRATED ONION, EGG YOLK, MODIFIED CORN STARCH, VINEGAR, SALT, DEHYDRATED GARLIC, MUSTARD FLOUR, PEPPER, XANTHAN GUM, GELATIN, POTASSIUM SORBATE & SODIUM BENZOATE, SPICE, SUGAR, LEMON PEEL, CITRUS FIBER, DILL WEED.
Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.
Why Does This Score Ultra-Processed?
In our analysis, Dip scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:
- Modified Starches (Modified Corn Starch): Chemical modification is a hallmark of UPF.
- Processed Meats (Gelatin): Mechanically separated and reformed meats are UPF markers.
- Chemical Preservatives (Potassium Sorbate & Sodium Benzoate): Synthetic preservatives are UPF indicators.
- Industrial Enzymes (Feta Cheese (Pasteurized Cow'S Milk & Skim Milk, Salt, Enzymes, Vegetable Coagulant, Natamycin (A Natural Mold Inhibitor))): Industrial enzyme use indicates significant processing.
- Stabilizers & Gums (Xanthan Gum): Industrial stabilizers common in UPF.
Within Dips & Salsa, this product is more processed than about 83% of the 6,665 products we've analyzed.
Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.
What These Ingredients Tell Us
We group Dip's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.
- Vegetable OilsProcessing indicator
In this product: Soybean Oil.
Natural oils are minimally processed, hydrogenated oils indicate UPF.
- Salt & SodiumProcessing indicator
In this product: Salt.
Basic preservative, but high amounts indicate processing.
- Sugars & Natural SweetenersProcessing indicator
In this product: Sugar.
Natural sugars acceptable in moderation, excessive amounts indicate UPF.
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Less Processed Alternatives
Same category, with lower Processing Scores.
100% Hand-Scooped Hass Avocados
1.06.5
Less processed (Minimally Processed), higher nutrition score
100% Mashed Avocado
Iyo
1.07.0
Less processed (Minimally Processed), higher nutrition score
Arbol Salsa, Arbol
Tatemada
1.04.5
Less processed (Minimally Processed), higher nutrition score
Chunky Avocado
1.07.0
Less processed (Minimally Processed), higher nutrition score
Similar Products
Same category, at a similar Processing level.
About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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