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
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!