The New $3.99 Trader Joe’s Find I’m Adding to My Cart From Now On

This Trader Joe's product has a nostalgic flavor, but it's dressed up a little for grown-ups.

The New $3.99 Trader Joe’s Find I’m Adding to My Cart From Now On
Trader Joe's storefront
Simply Recipes / Getty Images

Trader Joe’s comes up with tons of new products every year, and though some become staples of my weekly shopping list, others are just a one-time purchase. Luckily, its new Hot Honey Mustard Dressing is destined to be the former. It’s a versatile condiment that can be used as a dipping sauce, marinade, and, of course, a dressing. 

Trader Joe's Hot Honey Mustard Dressing
Simply Recipes / Trader Joes

Why I Love Trader Joe's Hot Honey Mustard Dressing

Made up of primarily canola oil, mustard, vinegar, honey, and a variety of spices, this dressing is creamy but has a nice acidity, with a good kick at the end from cayenne and red pepper flakes. It’s not unbearably spicy, but it probably isn’t for you if you have a low heat tolerance.

Honey gives it a subtle sweetness, and I was pleasantly reminded of a favorite nostalgic taste: dipping chicken tenders into honey mustard sauce as a kid, but with a more grown-up spin. As an avid spicy fan (I have at least five kinds of hot sauce in my fridge at all times), I appreciated the kick and the more acidic flavor profile than traditional honey mustard sauce

How I Use Trader Joe's Hot Honey Mustard Dressing

After trying several applications, I can confirm that my favorite way to use this dressing is as a dipping sauce for crispy chicken tenders. I tried it as a salad dressing with one of Trader Joe’s premade kits, but it skews a little too sweet for my taste with just mixed greens or cabbage. I could also imagine using it as a marinade for chicken or pork chops before throwing them on the grill come summertime, accompanied by potato salad and a platter of corn on the cob.

During the colder months, I would try it drizzled over roasted sweet potatoes or tossed with a hearty kale, farro, and butternut squash salad. I might try stirring it into a creamy squash soup to add a little heat and sweetness. It would even be great as a glaze for broiled salmon or tossed with air-fried tofu for a rice bowl.

Overall, this dressing strikes a good balance between spicy, creamy, sweet and acidic, and is well worth the refrigerator space given its versatility and variety of uses. Its potent flavor holds up best with heartier foods, like root vegetables, or chicken or pork.

To learn more about our approach to product recommendations, see HERE.