Ok, friends, if you love easy dip recipes then have I got just the recipe for you.
This Buffalo “Chicken” Dip – made with shredded jackfruit instead of chicken – is absolutely irresistible. Like, no joke it’s one you can’t stop dippin’. Around here, we’ve basically been inhaling it as soon as it’s made.
This vegetarian buffalo dip is loaded with texture from shredded jackfruit, creamy from three kinds of cheeses (yes, three!!!), and packed with flavor from buffalo sauce and spices. Mix it up, bake it until bubbly, and then dig in and watch it disappear before the game is even over.
How to Make Buffalo Chicken Dip – Without Chicken
Whether you’ve recently transitioned to vegetarian, have been a long-time vegetarian, or are just looking to reduce the amount of meat you consume, it’s still possible to have a deliciously dippable buffalo chicken dip without the chicken thanks to jackfruit.
Ok, what is Jackfruit?
Jackfruit is a fruit that grows on a Jackfruit Tree. It’s a cousin of the fig tree and is found in Southeast Asia.
It’s still exclusively grown in Southeast Asia to this day, however, we’re lucky enough to be able to purchase it (fresh or canned) around the world. Jackfruits, in their whole form, are large, oblong, and have a bumpy green exterior.
The inner ‘meat’ of jackfruit is fairly mild in taste, with a slightly sweet hint to it.
Because it’s so mild, it takes on the flavor of that which it’s cooked (sauces, spices, etc.). This is why it’s one of the best meat substitutes in savory dishes for chicken or pork.
Not to mention its ability to shred, mimicking the texture of meat, too.
Wanna know more? Learn all about jackfruit here!
What You’ll Need for This Dip
There are a few other simple ingredients you’ll need to make this dip!
My favorite oval baker to make hot dips in – it’s functional, easy to clean, and gorgeous!
- Canned Jackfruit: we’ve covered everything you need to know about jackfruit, but it’s worth noting again that you’ll need canned jackfruit that is in water or brine — not syrup!
- Cream Cheese: for a creamy base. Bring it to room temperature to make combining it with the other ingredients easier.
- Sour Cream: adds another creamy element with a bit of tang.
- Mozzarella Cheese: it’s mild and cheesy.
- Cheddar Cheese: adds a wonderful tang, you can use mild, medium, or sharp (my favorite).
- Green Onion: freshly and finely chopped green onion bring a pop of flavor.
- Dried Parsley & Onion Powder: more flavor!
- Garlic: fresh garlic adds a lot to the dip; I recommend mincing it so it’s finely incorporated.
- Frank’s Red Hot Sauce: the quintessential ingredient for homemade buffalo sauce, Frank’s Red Hot gives us the pop of spice and buffalo sauce flavor in the dip.
- Soy Sauce & Salt: just a little sprinkle of soy sauce adds depth and umami to the dip; you can’t really taste it or even tell it’s there, but totally adds flavor.
Making Vegetarian Buffalo Dip
This dip recipe is so easy to make…there are only a few simple steps and in no time you’ll be dipping and loving it!
Prepare the Jackfruit
It’s important to say again: find young green jackfruit in a can that’s packed in water or brine, not syrup. We’re going savory here and do not want any additional syrup or sugar to mess with it.
Canned jackfruit will be in triangle-like pieces, most with a thick base, a shreddable top portion, and some containing large seeds that look similar to Brazil nuts.
Start by draining the jackfruit pieces and then rinse the pieces using a fine mesh strainer. Once they’re drained and rinsed, it’s time to begin shredding them by hand.
I find it easiest to just grab a piece of jackfruit, remove the thick base, and peel apart the shredded top. If you can’t break apart the base in your hand, reserve it and use a knife or kitchen shears to chop it up.
There are seeds in the jackfruit pieces – they can be added to the mixture. They are soft and edible. There is no need to throw them out!
Combine the Dip & Bake
Top with an extra sprinkle of cheese, if desired, and then bake until set and the edges are bubbly. You can also sprinkle the top with blue cheese before baking, but I prefer doing this after.
Garnish and Enjoy!
There are many ways to garnish buffalo cheese dip, but these are my favorite:
- Blue Cheese Crumbles: kind of like using a blue cheese dip with anything buffalo sauce, adding blue cheese crumbles on top of the dip adds a tang, and pairs wonderfully with the spice.
- Green Onions: a must-have garnish! They also add a wonderful pop of color.
- Frank’s Red Hot Sauce: yes, drizzle hot sauce on top, too! Seriously, trust me. The dip isn’t over-the-top loaded with buffalo sauce, just the right amount, and adding a drizzle on top adds an extra pop of flavor.
What to Dip in Jackfruit Buffalo Dip
Ok, so it’s made and garnished, but now what?! It’s time to dip! There are so many dipping vehicles that are delicious with this dip.
- Celery and Carrot Sticks
- Tortilla Chips
- Pretzels – or Pretzel Thins
- Baguette Slices or Crostini
- Potato Chips
- Pita Bread or Pita Chips
Yes! Stir together the dip ingredients, up to 2 days in advance, then cover and store it in the fridge until you’re ready to bake.
Sprinkle the top with shredded cheese, then turn on the broiler for the last few minutes of baking to get an extra cheesy layer on top.
Yes, you technically can! In fact, we actually eat the leftovers cold. Just note that out of the fridge, the dip is thicker. I would recommend combining the ingredients in a food processor if you plan to serve it cold without baking.
Whole Foods or Trader Joe’s almost always have it. You can find it in Asian grocery stores or buy it online at Thrive Market or Amazon.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Vegetarian Buffalo Dip with Jackfruit
- 15 ounce young green jackfruit, canned in brine NOT syrup
- 4 ounces cream cheese, room temperature
- ½ cup sour cream
- ½ cup mozzarella cheese, shredded
- ½ cup sharp cheddar cheese, shredded
- 2 green onion, white and light green parts finely chopped
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 2 cloves garlic, minced
- ¼ cup Frank’s Red Hot Sauce
- 1/8 teaspoon fine sea salt
- Dash soy sauce, approximately 1/4 teaspoon
- Preheat the oven to 375°F. Drain jackfruit pieces. Take each piece and "shred" the top part in your hands, separating it from the "base". If you cannot break apart the base in your hands, chop it with a knife.
- In a mixing bowl, stir together all ingredients until combined. Spread evenly in a small baker and top with a sprinkle of shredded cheese, if desired.
- Bake for 20-25 minutes until edges are bubbly. If you want the cheese on top to create a melty layer, you may need to broil it for a minute or two. Remove and let cool slightly. Garnish with blue cheese crumbles, green onion slices, and a drizzle of additional hot sauce. Serve with tortilla chips, pretzels, celery, or carrots and enjoy!
- Storage: store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat them in the microwave or enjoy the dip chilled.