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G Hughes Sugar Free Yum Yum Dipping Sauce 16 oz

Save $1.00
valid until Sep 08, 2026
$5.99
$4.99
16oz($0.31/oz)
Gluten Free
Found in Aisle: 02

Nutrition Facts

0 servings per container

Serving Size 2 tbsp

Amount Per Serving

Calories

120
% Daily Value*
Total Fat 13g17%
Saturated Fat 1g5%
Trans Fat 0g0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 10mg3%
Sodium 170mg7%
Total Carbohydrate 1g0%
Dietary Fiber 0g0%
Soluble Fiber 00%
Insoluble Fiber 00%
Total Sugars 0g0%
Includes 0 Added Sugars 0%
Protein 0g0%
Vitamin D 0mcg0%
Calcium 0mg0%
Iron 0mg0%
Potassium 10mg0%

* 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.

Product Warning

Contains: egg.

Description

120 per serving calories. 1 g carb per serving. Zero sugar. Gluten & dairy free. Not a low calorie food. See Nutritional Information for calorie and fat content. Guy Hughes is the feel-good flavor creator, serving up bold taste and flavorful recipes to every table. As a BBQ pitmaster and devoted family man, he's the inspiration for our zero sugar sauces that are crafted with care, passion, and purpose. Each bottle ignites creativity and celebrates food that's full of flavor, free from compromise, and made for delicious living. No high fructose corn syrup. No artificial dyes. Perfect to: dip; drizzle; dunk. ghughessauce.com.

Instructions

Natural separation may occur. Shake well before opening. Refrigerate after opening.

Ingredients

Water, Canola and/or Soybean Oil, Tomato Paste, Salted Egg Yolk, Vinegar, Contains Less than 2% of Cayenne Pepper Sauce (Aged Red Cayenne Pepper, Distilled Vinegar, Salt, Natural Flavor, Xanthan Gum, Granulated Garlic), Cider Vinegar, Garlic Powder, Spice, Lemon Juice Concentrate*, Modified Food Starch, Mustard Flour, Onion Powder, Paprika Extract (Color), Salt, Xanthan Gum, Sucralose, Citric Acid, Potassium Sorbate and Calcium Disodium EDTA (to Preserve Freshness). * Adds a Trivial Amount of Sugar.

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