Garlic Dip
Packaged product Soups and Sauces Nob Hill
Garlic Dip contains 150 kcal per 100 g. A serving, 2 tablespoons, 100 g (100 g) provides about 150 kcal.
Roughly 95% of its calories come from fat, with 5% from carbohydrates and 0% from protein (estimated with general energy factors).
That is more energy than the typical item in soups and sauces 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 | 17 g | 22% |
| Saturated fat L | 1 g | 5% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 140 mg | 6% |
| Total carbohydrates L | 2 g | 0.7% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 0 g | 0% |
| Vitamin D L | 0 µg | 0% |
| Calcium L | 0 mg | 0% |
| Iron L | 0 mg | 0% |
| Potassium L | 0 mg | 0% |
% 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
- Carbohydrates 5%
- Fat 95%
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
- Protein0 gin the lowest quarter of soups and sauces (median 2.1 g)
- Fiber0 gin the lowest quarter of soups and sauces (median 1 g)
- Sugars0 gin the lowest quarter of soups and sauces (median 3.6 g)
- Fat17 gin the top quarter of soups and sauces (median 2.9 g)
- Saturated fat1 gabove the median for soups and sauces (median 0.8 g)
- Sodium140 mgin the lowest quarter of soups and sauces (median 424 mg)
- Protein per 100 kcal0 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Nob Hill
- Barcode
- 0046567047577
- Label serving
- 2 tablespoons (100 g)
- Category
- Soups and Sauces
Ingredients
Ingredients not reported.
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| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Martin’s Stadium Cheddar Dip Martin's | 150 | 3.3 g | 10 g | 10 g |
| Saint-Jacques sauce homardine Argel | 150 | 11 g | 4.3 g | 10 g |
| Southern Mustard Sauce Morgan's Carolina Q | 150 | 0 g | 33.3 g | 0 g |
| Roasted pineapple habanero sauce Fischer & Wieser | 150 | 0 g | 40 g | 0 g |
| Seasoned Pulled Chicken with Barbeque Sauce Park Street Deli | 150 | 10.7 g | 20.7 g | 2.1 g |
| Sweet & Tangy Everything Sauce Senna Sauce | 150 | 0 g | 40 g | 0 g |
| Sauce original piri piri Pica Pica | 150 | 0.67 g | 3.3 g | 15 g |
| Soupe Canton boeuf et orge Canton | 150 | 9 g | 18 g | 5 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Garlic Dip?
100 g of Garlic Dip has 150 kcal. Serving, 2 tablespoons, 100 g (100 g): about 150 kcal.
How much protein is in Garlic Dip?
Garlic Dip contains 0 g of protein per 100 g (0% of the 50 g Daily Value), or 0 g in serving, 2 tablespoons, 100 g (100 g). About 0% of its calories come from protein. Compared with other soups and sauces, that is in the lowest quarter (median 2.1 g).
How many carbs are in Garlic Dip?
Garlic Dip has 2 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Garlic Dip?
Garlic Dip contains 17 g of fat per 100 g, of which 1 g is saturated (5% of the Daily Value).
How much sodium is in Garlic Dip?
100 g contains 140 mg of sodium, 6% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated July 10, 2024. FoodFactly last checked it on November 8, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0046567047577. License: ODbL 1.0 (Open Food Facts). Source record dated July 10, 2024. Imported November 8, 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.