Buffalo Jackfruit Dip
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
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.
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.
Add the mixture to the prepared baking tin and evenly spread it out. Top with shredded vegan mozzarella.
Cover with foil and bake for 15 minutes. I removed the foil and broiled mine for an extra 1-2 minutes. This helps the cheese to melt on top. If you’re not familiar with vegan cheese, heads up it never melts as much as traditional cheese.
Serve hot and enjoy!
Serving: 1serving, Calories: 173kcal, Carbohydrates: 17g, Protein: 3g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 438mg, Potassium: 264mg, Fiber: 3g, Sugar: 11g, Vitamin A: 71IU, Vitamin C: 13mg, Calcium: 37mg, Iron: 1mg
Course: Appetizer
Cuisine: American
Calories: 173