Jackfruit Buffalo Dip

When I became a vegetarian, I didn’t realize how much it would affect my party food situation. Not just for me, but also for my omnivorous guests. Things like sliders and dips and quiches all suddenly became either all cheese or all veggies. So, I’ve decided to take back appetizers with some creative, adjustments starting with jackfruit buffalo dip.

Even though I really hated eating chicken (like, crying through my meals hated), one of my favorite party dips before I stopped eating meat was buffalo chicken dip. I love almost anything with buffalo sauce and blue cheese, but I was really struggling with a good sub for this recipe. I saw a one that used cauliflower, but it just didn’t feel the same. And then along came jackfruit.

You guys, this stuff is changing my life. I went from, “What the heck is that?” to buying a case of canned green jackfruit at a time. It really does have the texture of tender shredded meat. So crazy. And now I’m not crying. I started with Frank’s RedHot Buffalo Chicken Dip and made a few changes. First, we sub out the chicken for a can of green jackfruit (drained and shredded). Then, we use a whole 6-ounce container of the blue cheese crumbles. This recipe is the only reason we buy it, so I just use it up. Finally, I use blue cheese dressing instead of ranch. I prefer the creaminess of the blue cheese over the tanginess of the ranch. I’ve made this version of the dip 2 times now and fooled my meat-loving guests!

Jackfruit Buffalo Dip

Modified from Frank's RedHot Buffalo Chicken Dip
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Servings 8 People

Ingredients
  

  • 1 Can Green Jackfruit Drained
  • 8 Ounces Cream Cheese Softened
  • 6 Ounces Blue Cheese Crumbles
  • 1/2 Cup Blue Cheese Dressing

Instructions
 

  • Squeeze the excess water from the jackfruit pieces and place them in a bowl.
  • Shred the jackfruit pieces.
  • Mix the jackfruit with the cream cheese, blue cheese, and dressing in a bowl.
  • Pour the cheese mixture into an oven safe dish and bake at 350 degrees F for 20 minutes.

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