Fried Dill Pickle Dip
Packaged product Suppe og saucer Knott’s
Fried Dill Pickle Dip contains 150 kcal per 100 g. A serving, 2 tbsp., 30 g (30 g) provides about 45 kcal.
Roughly 72 % of its calories come from fat, with 18 % from carbohydrates and 9 % from protein (estimated with general energy factors).
That is more energy than the typical item in suppe og saucer on FoodFactly, where the median is 117 kcal per 100 g across 25.223 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 150 kcal | |
| Total fat L | 11,7 g | 15 % |
| Saturated fat L | 6,7 g | 33 % |
| Trans fat L | 0 g | |
| Cholesterol L | 50 mg | 17 % |
| Sodium L | 567 mg | 25 % |
| Total carbohydrates L | 6,7 g | 2 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 3,3 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 3,3 g | 7 % |
| Calcium L | 113 mg | 9 % |
| Kalium L | 167 mg | 4 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 9 %
- Carbohydrates 18 %
- Fat 72 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein3,3 gabove the median for suppe og saucer (median 2,1 g)
- Fiber0 gin the lowest quarter of suppe og saucer (median 1 g)
- Sugars3,3 gbelow the median for suppe og saucer (median 3,6 g)
- Fat11,7 gin the top quarter of suppe og saucer (median 2,9 g)
- Saturated fat6,7 gin the top quarter of suppe og saucer (median 0,8 g)
- Sodium567 mgabove the median for suppe og saucer (median 424 mg)
- Protein per 100 kcal2,2 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Knott’s
- Barcode
- 0011984011661
- Label serving
- 2 tbsp. (30 g)
- Category
- Suppe og saucer
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), SOUR CREAM (CULTURED CREAM), DILL RELISH (CUCUMBER, DISTILLED VINEGAR, SALT, CALCIUM CHLORIDE, XANTHAN GUM, NATURAL FLAVORS, TURMERIC), RANCH SEASONING (MALTODEXTRIN, SALT, MONOSODIUM GLUTAMATE, BUTTERMILK SOLIDS, WHEY, LACTIC ACID, MODIFIED FOOD STARCH, DRIED GARLIC, DRIED ONION, CITRIC ACID, PARSLEY, NATURAL FLAVOR, GUAR GUM, AND LESS THAN 2% SILICONE DIOXIDE ADDED TO PREVENT CAKING), MICROGARD POWDER, DILL LEMON JUICE (WATER, CONCENTRATED LEMON JUICE, SULPHITES AND LEMON OIL), GUM XANTHAN, ONION POWDER, BLACK PEPPER, GARLIC POWDER, CELERY SALT, MODIFIED FOOD STARCH.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Fried Dill Pickle Dip?
100 g of Fried Dill Pickle Dip has 150 kcal. Serving, 2 tbsp., 30 g (30 g): about 45 kcal.
How much protein is in Fried Dill Pickle Dip?
Fried Dill Pickle Dip contains 3,3 g of protein per 100 g (7 % of the 50 g Daily Value), or 1 g in serving, 2 tbsp., 30 g (30 g). About 9 % of its calories come from protein. Compared with other suppe og saucer, that is above the median (median 2,1 g).
How many carbs are in Fried Dill Pickle Dip?
Fried Dill Pickle Dip has 6,7 g of total carbohydrates per 100 g, including 0 g of fiber and 3,3 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Fried Dill Pickle Dip?
Fried Dill Pickle Dip contains 11,7 g of fat per 100 g, of which 6,7 g is saturated (33 % of the Daily Value).
How much sodium is in Fried Dill Pickle Dip?
100 g contains 567 mg of sodium, 25 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 2. september 2025. FoodFactly last checked it on 6. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0011984011661. License: ODbL 1.0 (Open Food Facts). Source record dated 2. september 2025. Imported 6. november 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.