Flavor-wise, this dip is actually pretty good. The ranch seasoning is tasty, and it’s easy to see why a lot of people love it. For me, though, it really came down to texture. Served cold, it’s extremely thick, almost too thick to comfortably dip a potato chip into.
What threw me off was how difficult it was to distinguish the individual components: the chicken, bacon, and cheese all blend into one dense mass, with the exception of the visible orange shreds of cheddar. Instead of feeling scoopable or layered, it comes out as a heavy clump, which makes the overall texture feel odd.
My husband, Nick, summed it up well: It’s sort of like a chicken salad that’s been put through a food processor.
That said, I did read that some people heat this dip before serving, and I’d definitely recommend doing so if you plan to try it.
Best for: Celery sticks or perhaps stuffed in jalapeño poppers, topped with melted cheddar cheese.
Rating: 2.5/5
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