Blue Cheese Dip and Dressing Mix 5lb

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Blue Cheese Dip and Dressing Mix
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Blue Cheese Dip has the creamy taste of blue cheese that will add the just right bite to anything you can think of! Add cream cheese and sour cream to the mix to create a delicious, balanced blue cheese dip for vegetables, chips and pretzels. Try using this dip on salad greens and potatoes, sprinkled over popcorn or mix it with ricotta or cottage cheese and add a layer into your next lasagna.

Item Details
Case UPC00877245004243
Retail UPC877245004243
Country Of OriginUnited States
BrandBulk Foods Inc.
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Specifications
Gluten Free No
Kosher No
Labels Included in Box Color
Organic No

Blue Cheese Powder (Blue Cheese [cultured pasteurized milk, salt, enzymes], maltodextrin, natural flavor, disodium phosphate), Non-GMO Maltodextrin, Cheddar and Blue Cheese Seasoning (cheddar cheese (cultured pasteurized milk, salt, enzymes), whey, partially hydrogenated soybean oil, corn syrup, salt, blue cheese (cultured pasteurized milk, salt, enzymes), disodium phosphate, nonfat milk, citric acid), Dextrose, Buttermilk Solids (buttermilk solids, whey solids), Sweet Whey Powder, Minced Onion, Non-GMO Corn Starch, Monosodium Glutamate, Coconut Creamer (coconut oil, corn syrup solids, sodium caseinate (a milk derivative), mono & diglycerides, dipotassium phosphate and sodium silico aluminate), Sea Salt, Salt, Natural Blue Cheese Flavor (with salt and canola oil), Garlic Powder, Basil, Lactic Acid Powder, Natural Butter Flavor (Non-GMO maltodextrin, sea salt, butter powder (butter (cream, salt), dry buttermilk), buttermilk, natural butter flavor, Non-GMO expeller pressed canola oil, natural beta carotene coloring), White Pepper, Swiss Cheese Flavor (maltodextrin, whey solids, natural swiss cheese flavor, salt), Citric Acid. Contains Milk. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Last Changed: 8/9/2017