|
|
DESCRIPTION: A delicate
blend of artichokes, Romano cheese, basil, Canola oil and garlic that
can be used as a dip for crackers, a spread for sandwiches, a pizza
topping, in a cold pasta salad or tossed with hot pasta.
INGREDIENTS: Artichokes,
Canola Oil, Water, Romano Cheese (pasteurized part-skim cows’
milk, cheese culture, salt, enzymes), Basil, Garlic, Salt, Citric Acid,
Malic Acid.
TYPICAL PROPERTIES: pH:
4.0 - 5.0
Moisture 60 - 70%
PREPARATION GUIDELINES:
Thaw overnight in 40 ° F refrigerator. To heat, portion amount
needed into saucepan or microwaveable container. Heat on low
until warmed through. Do not boil.
STORAGE & SHELF LIFE:
Keep frozen at 0ºF or below. Frozen shelf
life is one year. When thawed and kept refrigerated at 40°F,
product has a shelf life of ten days.
 |
|
NUTRITIONAL ANALYSIS |
| Weight |
100 g* |
|
| Calories |
303.7 |
| Calories from Fat |
266.2 |
| Total Fat (G) |
29.58 |
| Saturated Fat (G) |
3.65 |
| Cholesterol (MG) |
9.02 |
| Sodium (MG) |
681 |
| Total Carb. (G) |
6.1 |
| Dietary Fiber (G) |
5.04 |
| Sugars (G) |
0.06 |
| Protein (G) |
4.86 |
| Vitamin A (IU) |
196 |
| Vitamin C (MG) |
2.1 |
| Calcium (MG) |
159.5 |
| Iron (MG) |
0/23 |
| *Typical serving |
|
