Get the Recipe Vegetarian Buffalo Dip with Jackfruit
You are going to love this appetizer dip; it's just like buffalo chicken dip but without the chicken! This vegetarian buffalo dip is made with shredded jackfruit for texture and loaded with cheese and buffalo sauce. It's easy to make, ready in under 30 minutes, and is guaranteed to be a crowd-pleaser!
Ingredients
- 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
Garnishes
- Blue cheese crumbles
- Green onion, sliced
- Frank's Red Hot Sauce
Equipment
- 8-Inch Cast Iron Skillet option
- Small Oval Baker option
Instructions
- 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!
Notes
- 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.
Calories: 236kcal, Carbohydrates: 19g, Protein: 6g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 48mg, Sodium: 557mg, Potassium: 154mg, Fiber: 1g, Sugar: 1g, Vitamin A: 572IU, Vitamin C: 2mg, Calcium: 191mg, Iron: 1mg
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