Dips
Stonemill Kitchens Artichoke Jalapeño Parmesan Premium Dip
30 oz
Score
- Ultra-processed
- High in salt
- High in saturated fat
- Contains seed oils
Why it scores 56
Stonemill Kitchens Artichoke Jalapeño Parmesan Premium Dip scores 56 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7 points Saturated fat 7.8 g / 100 g: Very high in saturated fat. Strong
- minus 7 points Salt 2 g / 100 g: Very high in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
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Artichoke & Jalapeño Creamy Cashew Dip Nuts for Cheese Not ultra-processed · Less salt Score 97 out of 100 , 41 points higher -
Spinach artichoke cashew dip Blue Moose · 8 oz Not ultra-processed · Less salt Score 92 out of 100 , 36 points higher -
Roasted Addiction Roasted Tomatoes & Jalapeños Texas Texas · 16 oz/1 lb/454 g Not ultra-processed · Less salt Score 87 out of 100 , 31 points higher -
Tomato Sauce With Jalapeno El Pato · 7.75 oz/220 g Not ultra-processed · Less saturated fat Score 79 out of 100 , 23 points higher -
Spinach Artichoke Parmesan Dairy Dip Good Foods · 8 oz/226 g Not ultra-processed · Less salt Score 79 out of 100 , 23 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Artichoke Jalapeño Parmesan Premium Dip
Ingredients
- Soybean oil minus 2.5 points
- Calcium chloride minus 2.5 points
- Modified starch minus 2.5 points
- Xanthan gum minus 1.5 points
- Natamycin minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 3 kinds of ultra-processing markers minus 3 points
Nutrition per 100 g
- Saturated fat 7.8 g / 100 g minus 7 points
- Salt 2 g / 100 g minus 7 points
- Energy 250 kcal / 100 g minus 1 points
- Protein 9.4 g / 100 g plus 2 points
100 − 44.5 = 55.5 → 56
Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [10]
Nutrition per 100 g
| Energy | 250 kcal |
|---|---|
| Fat | 21.9 g |
| Saturated fat | 7.8 g |
| Trans fat | 0 g |
| Carbohydrates | 3.1 g |
| Sugars | 0 g |
| Fiber | 0 g |
| Protein | 9.4 g |
| Salt | 2 g |
Serving: 2 tbsp (32 g)
Ingredients
- artichokes (artichoke hearts, water, salt, citric acid, ascorbic acid)
- parmesan cheese (pasteurized part-skim milk, cheese culture, salt, enzymes)
- sour cream (pasteurized cultured cream [milk], enzymes)
- mayonnaise (soybean oil, water, egg yolks, vinegar, salt)
- jalapeno pepper (jalapeno peppers, salt, acetic acid, calcium chloride)
- water
- vinegar
- soybean oil
- cultured dextrose to protect flavor
- modified corn starch
- xanthan gum
- natamycin (natural antimicrobial). reser's fine foods
- beaverton (not recognized)
- or 97006. product of usa. keep refrigerated. vitamin d 0%
- calcium 8%
- iron 0% * potassium 0% without on to serve be sate bowl stir and heat item # 596958 get impies '71117 61685 9
Label text, as published
artichokes (artichoke hearts, water, salt, citric acid, ascorbic acid), parmesan cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), sour cream (pasteurized cultured cream [milk], enzymes), mayonnaise (soybean oil, water, egg yolks, vinegar, salt), jalapeno pepper (jalapeno peppers, salt, acetic acid, calcium chloride), water, vinegar, soybean oil, cultured dextrose to protect flavor, modified corn starch, xanthan gum, natamycin (natural antimicrobial). reser's fine foods, inc., beaverton, or 97006. product of usa. keep refrigerated. vitamin d 0%• calcium 8% • iron 0% * potassium 0% without on to serve be sate bowl stir and heat item # 596958 get impies '71117 61685 9
Allergens and diets
Contains: Milk, Soy, Egg
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
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Sources
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“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”
doi.org
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“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
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11. List of Permitted Preservatives (Lists of Permitted Food Additives)
“B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”
canada.ca
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Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
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“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
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“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org