Wingreens FarmsMayonnaise & Dips

Wingreens Farms Garlic Dip

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Summary

Wingreens Farms Garlic Dip is a refrigerated curd dip with capsicum and a little garlic, made for bread, crackers and pasta. It scores EA3: low on nutrition because it has little protein and declares no fibre, strong on ingredients for its short, simple list, and middling on risk because of the salt. Best as a small spread, not a daily bowl.

Full summary

Wingreens Farms Garlic Dip

Wingreens Farms Garlic Dip scores EA3 on CleanPlate: nutrition E, ingredients A, load risk 3.

13%23%10%54%

Tap a slice or a name to see what it is made of.

Share of calories, per 100 g

  • Protein: 3.5 g per 100 g, 13% of the calories.
  • Carbs (not counting sugars and fibre): 6.1 g per 100 g, 23% of the calories.
  • Sugars: 2.6 g per 100 g, 10% of the calories, of which 0 g is added.
  • Fat: 6.4 g per 100 g, 54% of the calories, of which 3.7 g is saturated.
Added sugar0 g
Saturated fat3.7 g
Sodium703 mg

The tick is the “high” line

Watch
High sodium (703mg per 100g); Contains Sodium Benzoate
In its favour
No added sugar
On the pack
3 claims checked: 1 holds, 1 is partly true, 1 needs care

Last reviewed October 29, 2026

Ingredients, decoded

5 listed
High concernModerate concernLow concernNo concernIn label order. Tap a highlighted one to learn more. How we rate additives
Wingreens Farms Garlic Dip pack, front view

½ teaspoon of sugar in every 100 g · 2.6 g total sugar, 5 g a teaspoon

High saltNutrition per 100 g
ENutrition densityAIngredient integrity3Load risk
Nutrition facts
Energy106.4 kcal
Protein3.5 g
Carbohydrates8.7 g
Total sugars2.6 g
Added sugars0 g
Total fat6.4 g
Saturated fat3.7 g
Trans fat0 g
Cholesterol10.5 mg
Sodium703 mg
Highlighted values exceed FSSAI and UK FSA front of pack thresholds.

Think this score is wrong?

What to know about Wingreens Farms Garlic Dip

A mostly-curd dip with more salt than garlic

A 150 g refrigerated dip built almost entirely on curd (88.6%), with capsicum, garlic (3.1%), iodized salt and black pepper powder, and two preservatives (INS 200 and INS 211). It is sold for people who want a creamy, savoury dip or spread for bread, pasta or crackers.

Per 100 g it has 106 kcal, 3.5 g protein, 6.4 g fat of which 3.7 g is saturated, and 2.6 g sugar, all of it natural, with 0 g added sugar. Sodium is 703 mg per 100 g. A 35 g serve gives 37 kcal, 1.2 g protein and 246 mg sodium, and the tub holds about four serves.

The name puts garlic first, but garlic is a small share of the tub: curd does most of the work and capsicum has no percentage declared. The list is short and has no colours or sweeteners. CleanPlate scores it EA3.

Why Wingreens Farms Garlic Dip scores EA3

Nutrition is an E because protein is low and no fibre or vitamins are declared. Ingredients are an A on a short, simple list, and risk is a 3, mostly from 703 mg sodium per 100 g.

How we score →
01 Nutrition densityA to E
E

Very low nutrient density

Protein
3.5 g
Fibre
Not declared
Vitamins and minerals
None declared
Energy
106 kcal

01 Nutrition density: why E

Protein is 3.5 g per 100 g, about 13% of the calories, and most of it comes from the curd. No fibre is declared and no vitamins or minerals are listed, so nothing lifts the grade.

Energy is modest at 106 kcal per 100 g, but a light dip with little protein and no fibre earns no credit on this axis.

Scored on protein, fibre and twelve vitamins and minerals, against the Codex and FSSAI "source" and "high" levels, per 100 g and per 100 kcal. Protein also has to supply at least 12.5% of the calories to count, and 25% for full credit.

02 Ingredient integrityA to E
A

Clean, minimally processed

Base
Curd
Sweeteners
None added
Additives
2
Flagged
Sodium Benzoate

02 Ingredient integrity: why A

The list is short and plain: curd at 88.6%, capsicum, garlic at 3.1%, iodized salt with black pepper powder, and two preservatives. There are no colours, sweeteners, flavourings or hydrogenated fats.

The preservatives, sorbic acid (INS 200) and sodium benzoate (INS 211), are named by number and do not cost ingredient points here. The pack makes no hollow promise. Capsicum is listed without a percentage, but the list is short enough that this matters little.

Scored on how processed the ingredients are, which additives are used and why, and whether the label keeps its promises.

03 Load risk1 to 5
3

Moderate risk

Added sugar
0 g
Sodium
703 mg
Saturated fat
3.7 g
Trans fat
0 g

03 Load risk: why 3

Sodium drives the risk grade: 703 mg per 100 g, or 246 mg in a 35 g serve. Saturated fat adds to it at 3.7 g per 100 g, under the 5 g high line, and about 1.3 g per serve.

Sugar plays no part, since added sugar is 0 g, and trans fat is 0 g. Energy does not add to the risk either.

Scored on free sugar, sodium, saturated fat and trans fat, each weighed by how strong the evidence of harm is.

Red flags

  • Red flag: High sodium (703mg per 100g)
  • Red flag: Contains Sodium Benzoate

Green flags

  • Green flag: No added sugar

Does Wingreens Farms Garlic Dip live up to its claims?

Garlic is real but small at 3.1%, and the vegetarian claim holds. The handmade claim is a description, and the list does carry two preservatives.

  • Product name

    “Garlic”

    Partly true

    Garlic is real and listed, but it is only 3.1% of the dip. Curd is 88.6%.

  • On the pack

    “Traditionally Handmade”

    Be careful

    The pack gives no method to check this, and the list includes two preservatives, INS 200 and INS 211, to keep it through its shelf life.

  • On the pack

    “100% Vegetarian”

    Holds

    The list has no meat or egg. Curd is milk, and the pack states that it contains milk.

What's in Wingreens Farms Garlic Dip?

Curd leads at 88.6%, followed by capsicum, garlic, salt and pepper, and two preservatives. The salt is what to watch.

The ingredient list, read for you

Curd leads at 88.6%, so this is a curd base rather than an oil-and-egg mayonnaise-style dip. Capsicum follows with no percentage, then garlic at 3.1%, iodized salt with black pepper powder for seasoning, and sorbic acid (INS 200) and sodium benzoate (INS 211) as preservatives.

The allergen line says it contains milk and may contain nut and soy.

Ingredients to watch

  • SodiumConcern

    703 mg per 100 g, about 246 mg in a 35 g serve. This is the biggest part of the risk grade.

  • Saturated fatWorth watching

    3.7 g per 100 g from the curd, about 1.3 g per serve. It is under the 5 g high line.

  • Preservatives (INS 200, INS 211)Worth watching

    Sorbic acid and sodium benzoate are both listed. They do not cost ingredient points here, but they are worth knowing about.

  • Little proteinWorth watching

    3.5 g per 100 g, about 1.2 g per serve, so it is a flavour, not a protein source.

  • Short list, no added sugarFine

    Curd, vegetables, garlic, salt and pepper, with 0 g added sugar and 0 g trans fat.

What it doesn’t have

  • No fibre, vitamins or minerals are declared on the panel.
  • Capsicum is listed with no percentage.

Who should eat Wingreens Farms Garlic Dip?

A few times a week for most adults in a 35 g serve. Anyone watching blood pressure should go lighter, since a serve has 246 mg sodium.

  • Most adultsA few times a week

    A 35 g serve has 246 mg sodium and 37 kcal.

  • ChildrenA few times a week

    Simple ingredients, but 246 mg sodium in a small serve.

  • High blood pressureOccasionally

    703 mg sodium per 100 g adds up fast beyond one serve.

  • Weight managementA few times a week

    37 kcal per serve is light, if you keep to the serve.

Wingreens Farms Garlic Dip: common questions

What is the CleanPlate score of Wingreens Farms Garlic Dip?

Wingreens Farms Garlic Dip is a refrigerated curd dip with capsicum and a little garlic, made for bread, crackers and pasta. It scores EA3: low on nutrition because it has little protein and declares no fibre, strong on ingredients for its short, simple list, and middling on risk because of the salt. Best as a small spread, not a daily bowl. Nutrition E, ingredients A, load risk 3; nutrition and ingredients run A to E, risk runs 1 to 5, and A and 1 are best.

How many calories and how much protein are in Wingreens Farms Garlic Dip?

Per 100 g, Wingreens Farms Garlic Dip has 106 kcal, 3.5 g protein, 8.7 g carbohydrate, 6.4 g fat and 3.7 g saturated fat. One serve (1 serve, 35 g) has 37 kcal and 1.2 g protein.

What are the ingredients in Wingreens Farms Garlic Dip?

5 ingredients, in label order: Curd, Capsicum, Garlic, Iodized Salt & Black Pepper Powder, Preservatives (INS 200, INS 211). Flagged: Sodium Benzoate (low concern).

Does Wingreens Farms Garlic Dip live up to its claims?

3 claims checked: 1 holds, 1 is partly true, 1 needs care. "Garlic" is partly true: Garlic is real and listed, but it is only 3.1% of the dip. Curd is 88.6%. "Traditionally Handmade" needs care: The pack gives no method to check this, and the list includes two preservatives, INS 200 and INS 211, to keep it through its shelf life.

Who should limit Wingreens Farms Garlic Dip?

Most adults: a few times a week. A 35 g serve has 246 mg sodium and 37 kcal. Children: a few times a week. Simple ingredients, but 246 mg sodium in a small serve. High blood pressure: occasionally. 703 mg sodium per 100 g adds up fast beyond one serve.

How much sugar, salt and saturated fat does Wingreens Farms Garlic Dip have?

Per 100 g, Wingreens Farms Garlic Dip has 0 g added sugar, 703 mg sodium (about 1.8 g salt) and 3.7 g saturated fat. The FSSAI and UK FSA "high" lines are 10 g added sugar, 600 mg sodium and 5 g saturated fat per 100 g. It is high in salt.

Last reviewed October 29, 2026. Scored with the CleanPlate method from the published label. Spotted a mistake? .

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