GNG Heat & Eat Buffalo Chicken Dip

Nutrition Facts

Serving Size 1 EACH
Calories 284
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 20.1g
31%
Sat. Fat 8.7g
- - -%
Trans Fat 0.4g
Cholesterol 104.3mg
- - -%
Sodium 1176.9mg
51%
Tot. Carb. 3.7g
1%
Dietary Fiber 0g
0%
Sugars 1.2g
   Includes 0g Added Sugars
0%
Protein 22.9g
Vitamin D - 0.3mcg - 0%
Calcium - 47.6mg - 5%
Iron - 1mg - 13%
Potassium - 188.2mg - 4%
INGREDIENTS: Buffalo Chicken Dip (CHICKEN MEAT (all meat (natural proportion blend of 35% white and 65% dark meat) ), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), BUFFALO WING SAUCE (cayenne pepper sauce (aged cayenne red pepper, distilled vinegar, salt garlic*), water, margarine (soybean and hydrogenated soybean oils, water, salt, mono and diglycerides, soy lecithin, sodium benzoate [preservative], natural and artificial flavor, beta-carotene [color], vitamin a palmitate), contains less than 2% of sugar, salt, paprika, xanthan gum, oleoresin paprika (color), garlic,* sodium benzoate (preservative), natural flavor (milk), spice, sodium alginate, calcium disodium edta (to protect flavor). *dried. contains milk, soy. ))
ALLERGENS: Milk, Soybeans
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.