Waitrose tex-mex trio dip 400g

£2.99 (74.8p per 100g)

  • Vegetarian Vegetarian
  • Waitrose own label Waitrose own label



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Product Summary

vine ripened tomato salsa, guacamole, sour cream and chive dip



Typical values per 100g
Energy 865  kj
Energy 210  kcal
Protein 1.3  g
Carbohydrate 4.3  g
Sugars 2.9  g
Fat 20.0  g
Saturates 7.1  g
Mono unsaturates 14.8  g
Polyunsaturates 5.7  g
Fibre 3.7  g
Sodium 0.16  g


Avocado purée (54%), avocado (16%), double cream, tomato, concentrated lime juice, sugar, onion, red chilli, coriander, garlic purée, salt, antioxidant ascorbic acid, Avocado purée contains avocado, antioxidant ascorbic acid, rice starch

Sour cream & chive


Typical values per 100g
Energy 327  kcal
Energy 1348  kj
Protein 2.6  g
Carbohydrate 5.7  g
Sugars 2.4  g
Fat 32.6  g
Saturates 10.2  g
Fibre 0.1  g
Sodium 0.204  g


Soured cream (69%), mayonnaise, rapeseed oil, chive (3%), double cream, onion, cornflour, concentrated lemon juice, salt, Mayonnaise contains rapeseed oil, water, white wine vinegar, pasteurised free range egg, pasteurised free range egg yolk, sugar, salt

Vine ripened tomato salsa


Typical values per 100g
Energy 67  kcal
Energy 277  kj
Protein 0.8  g
Carbohydrate 6.9  g
Sugars 5.8  g
Fat 3.7  g
Saturates 0.3  g
Fibre 1.2  g
Sodium 0.23  g


Vine ripened tomatoes (45%), tomatoes, plum tomatoes (14%), onion, tomato juice, rapeseed oil, tomato purée, sugar, red wine vinegar, salt, water, parsley, garlic purée, cayenne pepper, stabiliser xanthan gum, colour paprika

Preparation & Storage


Keep refrigerated below 5ºC. For use by date see top of pack. Once opened, consume within 24 hours. Do not exceed use by date.


Component Material Recyclable
film Plastic -PET No
pot Plastic -PET Yes
sleeve Card Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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