This plant-based buffalo jackfruit dip is the perfect party appetizer. It’s spicy, creamy and easy to share. Serve it hot with sliced celery, carrots or tortilla chips! It’s so delicious your guests might not even know it is vegan. I can almost guarantee, that this is one of those recipes your entire family will fall in love with.
I love this recipe so much because it tastes just like a classic chicken buffalo dip but is completely vegan. And with 8 simple ingredients, you’ll be able to make this in hardly no time at all. The texture, flavor and taste are so incredible you’ll never miss the meat or dairy.
So, if you’re new a vegan diet, give this buffalo jackfruit dip a try. You’ll be shocked by how tasty and quick it is to make! Looking for more vegan appetizer? Also try my plant-based spinach artichoke dip! Another great party appetizer!
Plant-Based Buffalo Jackfruit Dip
- food processor
- 6-inch metal baking tin
- mixing bowl
- 1 ¼ cup jackfruit I used Upton Naturals brand; it comes in a box.
- 1/4 cup white onion diced small
- 4 ounces vegan cream cheese I used Kite Hill brand
- 2 tablespoons red hot sauce Frank's
- 2 tablespoons ranch dressing
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 400 degrees.
- Gently spray a 6-inch round metal baking container with cooking spray. Set aside.
- Remove the jackfruit from the box and gently rinse it with water. If you use canned jackfruit it can be a little salty. Make sure you rinse it very well before using.
- Remove the pits using your hands. Place the remaining jackfruit in the food processor and give it a quick chop. This ensure that all of the pieces are the same size. It will almost look like canned tuna or flaky crab meat when you’re done. Be sure not to over chop it.
- Remove the jackfruit from the food processor and squeeze out any excess moisture using a paper towel, or kitchen towel.
- Add the shredded jackfruit to a mixing bowl.
- Add the diced small onion, red hot, ranch, vegan cream cheese, salt, pepper, and garlic powder. Stir until well combined.
- Pour the mixture int to the baking tin and evenly spread it out. Top with some shredded vegan mozzarella.
- Cover with foil and bake for 15 minutes. I removed the foil and broiled mine for an extra 1-2 minutes. To help the cheese get melty. If you’re not familiar with vegan cheese, heads up it never melts as much as traditional cheese.
- Serve hot and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!