Vegetarian Buffalo Dip with Jackfruit

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 homemade 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.

For more meatless jackfruit recipes, check out our BBQ Jackfruit Sandwiches, Jackfruit and Bean Tacos, and Jackfruit Lettuce Wraps next!

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!

Ingredient Spotlight

There are a few other simple ingredients you’ll need to make this dip!

• 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

Then, in a mixing bowl combine the shredded jackfruit with the remaining ingredients until they are fully incorporated. Spread the dip in a small 9-inch oval baker or an 8-inch cast-iron skillet.

Top with an extra sprinkle of cheese, if desired, and then bake until set and the edges are bubbly. Turn on the broiler for the last minute if you like it extra golden brown.

You can also sprinkle the top with blue cheese before baking, but I prefer doing this after for contrast.

Garnish and Enjoy!

Now that it’s hot and bubbly straight from the oven, it’s time to dig in! But first, I recommend garnishing with one or more of these ways:

• 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.

How to Serve 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. Serve it with one or more of these for your guests to enjoy.

• Celery and Carrot Sticks
• Tortilla Chips
• Pretzels – or Pretzel Thins
• Baguette Slices or Crostini
• Potato Chips
• Pita Bread or Pita Chips

Prefer to serve jackfruit dip cold? You sure can! We usually 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.

Make Ahead and Storage Tips

Make Ahead: 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. Be sure to remove it from the fridge while the oven preheats so it has time to warm up slightly. Do not put a cold pan in a hot oven.

Storage: any leftovers should be transferred to an airtight container in the fridge and stored for up to 4 days. Enjoy leftovers cold, or reheat in the oven or microwave.

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!

More Easy Dip Recipes

• Baked Sun-Dried Tomato Dip
• Whipped Ricotta Dip
• Olive Oil Bread Dip with Roasted Garlic
• Caramelized Onion and Garlic Dip
• Hot Crab Spinach Artichoke Dip