Trader Joe’s has a mixed track record on vegan dips for me. We’re not vegan, but eat plant-based no problem. And while I really liked the Vegan Tzatziki Dip, I wasn’t so amazed by the Creamy Cauliflower Jalapeño one. Cauliflower stars again in Trader Joe’s Vegan Buffalo Dip, not that you’d necesssarily be able to tell without reading the ingredient list.
it does have a slightly vegetal taste coming from the celery on the ingredient list. But mostly, it tasted like buffalo sauce (not too hot, though) with a vinegary side note. Texture-wise, it’s more like a sauce than a dip, so it might be good for giving steamed veg some extra zing.
I kept it simple and tried it with cream cheese and crackers and as a dip for carrot sticks. And I can’t say I’m a fan. I don’t hate it, but like I said, it mostly tastes like hot sauce.
Would I buy it again? No.
Trader Joe’s Chimichurri Sauce I liked a lot more. Cilantro is the first ingredient, so if that tastes soapy to you, beware.
It’s pretty straight-forward ingredient-wise: Cilantro, olive oil blend, parsley, canola oil, water, garlic, red wine vinegar, sea salt, cumin and crushed red pepper. So it’s not far off from Zhoug or Indian green chutney (just missing the mint), so it could be a good sub if you grab a box of TJ’s samosas. Tasty as a dip for carrots, too. And of course, chimi is also used as a condiment for steaks, whether cauliflower steaks or beef steaks are your jam.
Buy it again? Probably.
Check out some other We Tried’s from Trader Joe’s:
Vegan Creamy Cauliflower Jalapeño Dip