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Daisy Sour Cream French Onion Dip
Photo: Open Food Facts contributors (CC BY-SA)

Dips

Daisy Sour Cream French Onion Dip

16 oz/454 g

Okay out of 100 High confidence
  • High in saturated fat
  • Contains added sugars
  • No additives
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Why it scores 57

Daisy Sour Cream French Onion Dip scores 57 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Saturated fat 11.7 g / 100 g: Very high in saturated fat. Strong
  3. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

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The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Sour Cream French Onion Dip

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
subtotal−20

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [4]
subtotal−8

Nutrition per 100 g

  • Saturated fat 11.7 g / 100 g
    Strong Very high in saturated fat. [5]
  • Salt 1.3 g / 100 g
    Strong High in salt. [6]
  • Energy 200 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−15
TOTAL 57Okay

100 − 43 = 57

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [7]

GTIN 00073420041816 · 2026-09-22

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy200 kcal
Fat16.7 g
Saturated fat11.7 g
Trans fat0 g
Carbohydrates6.7 g
Sugars3.3 g
Added sugars0 g
Fiber0 g
Protein3.3 g
Salt1.3 g

Serving: 2 tbsp (30 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

CULTURED CREAM, DRIED ONION, SALT, SUGAR, DRIED GARLIC, SPICES, DRIED PARSLEY

Allergens and diets

Contains: Milk

  • Not vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest dips in the US

More from Daisy

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  6. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “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

  7. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk