Chunky Blue Cheese Yogurt Dressing & Dip

How it scored 85 / 100

Nutrition snapshot

Ingredients 21 listed

• 1 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 2 Blue Cheese
  Cheese ripened with cultures of Penicillium roqueforti or P. glaucum that produce blue/green veins and characteristic pungent flavor.
  Low
• 3 Yogurt
  A fermented dairy product made by culturing milk with lactic acid bacteria.
  Low
• 4 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 5 Distilled Vinegar
  Dilute (~5%) acetic acid solution produced by fermentation and distillation.
  Safe
• 6 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 7 Sour Cream
  Cultured dairy product made by fermenting cream with lactic acid bacteria.
  Low
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Egg Yolk
  The yellow center of a chicken egg, rich in fat, protein, and lecithin.
  Low
• 10 Concentrated Pineapple Juice
  Pineapple juice that has had a portion of its water removed to concentrate sugars and flavors.
  Low
• 11 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 12 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 13 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 14 Mustard Seed
  Seed of mustard plants (Brassica/Sinapis species), used as spice and condiment base.
  Low
• 15 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 16 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 17 Retinyl Palmitate
  Ester of retinol (vitamin A) and palmitic acid; preformed vitamin A.
  Low
• 18 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 19 Pencillium Roqueforti
  A blue-green mold (Penicillium roqueforti) used to ripen blue cheeses such as Roquefort, Gorgonzola, and Stilton.
  Low
• 20 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 21 Pectin
  Pectin (E440a) is a natural soluble fiber polysaccharide found in fruit cell walls.
  Low