Stonemill Kitchens · Breads and Buns
Creamy Dill Dip with Rye
A 0.091 th breadbowl + 2 tbsp dip (66g) serving of Creamy Dill Dip with Rye by Stonemill Kitchens has 160 calories, 2g of sugars and 470mg of sodium, as submitted by Veratec, Inc. to USDA (FoodData Central 1916411, record updated Jul 14, 2017).
Values for the declared serving and per 100 g. FoodData Central 1916411, available Jul 29, 2021; USDA record.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Protein % DV here is not corrected for protein quality.
Computed from the values per 100 g that Veratec, Inc. submitted to USDA, for the declared 66g serving. They are rounded as FDA requires labels to round; the package in your hand is the authority. Check the USDA record.
- UPC
- 054627210366
- Category
- Breads and Buns
- Records
- 3 under this UPC; this page shows the newest record of this barcode
How it compares with other breads and buns
Per 100 g, it has more sugar than 31% of the 10,293 breads and buns products in USDA's branded database, and it has more sodium than 93% of them.
Where the calories come from: 44% carbohydrate, 46% fat and 10% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Where it sits among breads and buns: sugar per 100 g
| Per 100 g | This product | Median of the category | Share of the category lower |
|---|---|---|---|
| Total sugars | 3 g | 4.7 g | 31% |
| Sodium | 712 mg | 464 mg | 93% |
| Protein | 6.1 g | 8.9 g | 9% |
| Calories | 242 | 267 | 20% |
Source: USDA FoodData Central branded foods, April 30, 2026 release; category statistics computed by GetFoodFacts from 10,293 products, one per barcode.
What is in it
Ingredients (as submitted): RYE BREAD BOWL (UNBLEACHED ENRICHED WHEAT FLOUR [NIACIN, REDUCED IRON, THIAMINE MONO-NITRATES, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR, ASCORBIC ACID], WATER, RYE FLOUR, NATURAL LEAVENING [WHEAT FLOUR, WATER, SALT, SUGAR, SOY OIL [CONTAINS SOY], CARAWAY SEEDS, SEA SALT, VITAL WHEAT GLUTEN, CULTURED WHEAT [WHEAT FLOUR, VINEGAR], YEAST, MALT, SOFTENER [WHEAT FLOUR,ENZYMES]), CREAMY DILL DIP (SOUR CREAM [CULTURED MILK, CREAM, NONFAT MILK POWDER, GELATIN], CREAM CHEESE [PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS {XANTHAN GUM, CAROB BEAN GUM, AND GUAR GUM}], SEASONING BLEND [MONOSODIUM GLUTAMATE, SALT, DEHYDRATED ONION, SUGAR, DILL, PARSLEY FLAKES, EXTRACTIVES OF GARLIC, EXPELLER PRESSED SUNFLOWER OIL], DISTILLED VINEGAR, SODIUM BENZOATE AND POTASSIUM SORBATE ADDED TO PROTECT FLAVOR, PEPPER SAUCE [VINEGAR, AGED RED PEPPER, SALT]).
The statement lists 1 ingredient at the top level, beginning with Rye Bread Bowl (unbleached Enriched Wheat Flour [niacin, Reduced Iron, Thiamine Mono-nitrates. Its own allergen line reads: "Contains SOY], CARAWAY SEEDS, SEA SALT, VITAL WHEAT GLUTEN, CULTURED WHEAT [WHEAT FLOUR, VINEGAR], YEAST, MALT, SOFTENER [WHEAT FLOUR,ENZYMES]), CREAMY DILL DIP (SOUR CREAM [CULTURED MILK, CREAM, NONFAT MILK POWDER, GELATIN], CREAM CHEESE [PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS {XANTHAN GUM, CAROB BEAN GUM, AND GUAR GUM}], SEASONING BLEND [MONOSODIUM GLUTAMATE, SALT, DEHYDRATED ONION, SUGAR, DILL, PARSLEY FLAKES, EXTRACTIVES OF GARLIC, EXPELLER PRESSED SUNFLOWER OIL], DISTILLED VINEGAR, SODIUM BENZOATE AND POTASSIUM SORBATE ADDED TO PROTECT FLAVOR, PEPPER SAUCE [VINEGAR, AGED RED PEPPER, SALT])". For allergies, read the package: this is the record USDA holds (updated Jul 14, 2017), not the label on the shelf today.
Source: the ingredient statement Veratec, Inc. submitted to USDA (FoodData Central 1916411).
More Stonemill Kitchens breads and buns
| Product | Calories per 100 g | Sugars per 100 g | Sodium per 100 g |
|---|---|---|---|
| Sourdough Bread Bowl with Artichoke Jalapeno | 288 | 1.52 g | 697 mg |
| Rye & Pumpernickel Ring with Spinach Artichoke Dip | 300 | 2.86 g | 643 mg |
| Baked Brie & Brioche | 353 | 1.18 g | 482 mg |
Source: USDA FoodData Central branded foods, April 30, 2026 release.
Questions about this product
How many calories are in Stonemill Kitchens Creamy Dill Dip with Rye?
160 per 0.091 th breadbowl + 2 tbsp dip (66g) serving, and 242 per 100 g.
How much sodium is in Stonemill Kitchens Creamy Dill Dip with Rye?
470mg per serving (20% of the 2,300 mg Daily Value).
Is this the label on the package today?
It is the record Veratec, Inc. submitted to USDA, last updated Jul 14, 2017. Recipes change: the package in your hand is the authority.
Sources for this page
- USDA FoodData Central
- this record and every record it is compared with, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what branded, SR Legacy, Foundation and survey records are. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- survey foods and their household portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, its rounding and the Daily Values. ecfr.gov
- 21 CFR 101 subpart D, Nutrient content claims
- the FDA thresholds the comparisons count. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov