Jalapeño popper dip
by Publix
Contains 2 flagged ingredients
Jalapeño popper dip by Publix receives a safety score of 80/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 2 ingredients that have been flagged for potential safety concerns by regulatory or consumer advocacy databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.
What the Data Says About
Jalapeño popper dip by Publix carries a composite safety score of 80/100, which we classify as "Caution" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.
Our scan identified 2 flagged ingredients in this product — components that at least one official source has classified as requiring caution, targeted avoidance, or further evaluation. Flagged ingredients are the items most likely to surface in FDA inspection findings, state-level ingredient bans, or outbreak-related recall notices, so the per-ingredient breakdown below is the most useful lens for anyone screening this product for a specific dietary concern.
On the NOVA processing scale, Jalapeño popper dip is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone.
Safety Profile at a Glance
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 80/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 2 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | Not available | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
neufchatel cheese (pasteurized cultured milk and cream, salt, guar gum, carob bean gum), jalapeño peppers, sour cream (cultured pasteurized cream and milk, whey, modified cornstarch, sodium phosphate, guar gum, carrageenan, calcium sulfate, locust beán gum, potassium sorbate [preservative)]), sharp cheddar cheese (pasteurized cultured milk, salt, enzymes, annatto color), roasted green chile peppers (green chiles, salt, citric acid, calcium chloride), mayonnaise (soybean oil, egg yolks with salt, water, vinegar, sugar, corn syrup, salt, spice, onion powder, garlic powder, calcium disodium edta [preservative]), contains 2% or less of bacon (pork cured with water, salt, smoke flavoring, sodium phosphate, sodium erythorbate, sodium nitrite, may contain sugar, brown sugar, natural flavoring), seasoning mix (maltodextrin, sea salt, sugar, dehydrated green bell pepper, onion powder, jalapeno pepper powder, garlic powder, canola and/or sunflower oil, enzyme modified cheddar cheese [pasteurized milk, cultures, salt, enzymes], enzyme modified monterey jack cheese [pasteurized milk, cultures, salt, enzymes], dehydrated parsley, whey, chili pepper, citric acid, natural flavors, white distilled vinegar, safflower oil, salt), onions, contains milk and eggs, prepared and
Data Sources
Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.
Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.
This information is for reference only and does not constitute dietary or medical advice.
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