The Trader Joe’s Dip So Good Fans Are Eating the Whole Container Themselves

Whenever I go grocery shopping at Trader Joe’s, my first stop is inevitably the massive wall of dips. I’ve been a Dip Queen for decades—I literally wrote the book on it, "Big Dip Energy." So naturally I'm always curious to see what good ole Joe comes up with next.

On a recent TJ's run, I stopped dead in my tracks when I saw that wonderfully illustrated "NEW!" sign on my favorite wall, next to what has become a new favorite of mine: Chicken Uncured Bacon Ranch Dip.

Trader Joe's Chicken Uncured Bacon Ranch Dip

The new Chicken Uncured Bacon Ranch dip is great because it’s flavorful without being overpowering. It has an underlying garlicky, herby ranch flavor in the sour cream-mayonnaise-buttermilk base. There are ample pieces of shredded rotisserie-style chicken, pieces of bacon, and sharp Cheddar shreds for variance in textures. Reddit users are obsessed with it already, with one poster stating: “This is too good. I ate an entire container by myself in two days.” 

It reminded me of a killer pizza combo in my hometown of Binghamton, NY, where Rossi’s Pizza had a pie topped with grilled chicken, crispy bacon, ample cheese, and a drizzle of ranch. 

This dip would actually make a great pizza topping because, straight out of the fridge, it’s more of a spread than a dip. Let me explain. The texture of the Chicken Uncured Bacon Ranch Dip is thick and spreadable. It would make a great schmear for a bagel or a chicken salad sandwich, but if you try to dip a chip in there, it will break off and become a chip orphan in the middle of the container. (I speak from experience.) 

But there’s an easy fix!  To get the "dip-scocity" closer to that of a dip, just add heat. Microwave it for 30 seconds at a time in a bowl (about 2 to 3 minutes total, stirring in between), or bake the whole thing in a pie dish or other oven-safe pan at 375 degrees F (190 degrees C) for about 10 minutes until bronzed and bubbly. You can even gild the lily and add shredded Cheddar on top for a cheesy top. If you want to eat it cold, thin it out with a few splashes of dairy milk or even water. I've also used buttermilk and added some spicy cream cheese to make another version of the dip with more kick. 

Another fan commented on the best ways to enjoy it. “Just tried it both cold and warmed. Definitely prefer heated…the shredded cheese in it needs to melt to bring out the flavor. It’s kinda light on any bacon flavor, mostly a cheesy ranch with a little chicken. I could see serving it warm with added bacon bits sprinkled on top. A dash of your favorite hot sauce on top would be nice too for a little kick since it’s pretty mild.” 

Whether you enjoy it hot or cold, you need dippers to complete the experience. Redditors and I wholeheartedly suggest TJ's Norwegian Sourdough Rye Crisps for dipping or the Seeds & Grain Crispbread as a base for an open-faced broiled snack. Of course, any sturdy cracker or potato chip will get the job done, and crudité cut into thicker slices or sticks would hold up well, too. But to be honest, the best way to enjoy this dip is by the spoonful. I already have two stocked in my fridge for Halloween parties!