Vegan Buffalo Chicken Dip

easyhealthyrecipes.com/vegan-buffalo-chicken-dip/

A creamy dairy-free dip loaded with tangy buffalo flavor and luscious jackfruit "chicken". A perfect meatless, dairyless appetizer for any party or gameday!

Prep: 15

Cook: 40

Total: 55

Recipe makes approximately 6 servings

Equipment Needed

running water
Colander
forks (optional)
stovetop
12-inch skillet
Silicone spatula
medium mixing bowl
medium oven-safe skillet (or medium baking dish)
Oven

Ingredients Needed

For the Vegan Buffalo "Chicken" Dip

1 14-ounce can young jackfruit in brine
1 tablespoon neutral-flavored oil (avocado oil, olive oil, refined coconut oil, etc.)
salt (to taste)
freshly cracked black pepper (to taste)
8 ounces vegan cream cheese (at room temperature, store-bought or make your own)
1 ½ cups vegan ranch dressing (at room temperature)
¾ cup vegan buffalo sauce (at room temperature)
1 teaspoon garlic powder
1 teaspoon salt (more or less to taste)

Serving Suggestions (All Optional)

sliced green onions
tortilla chips (or crostini)
celery sticks
carrot sticks

Get Recipe Ingredients

Instructions

To Prepare the Jackfruit

Drain 1 14-ounce can young jackfruit in brine. Rinse jackfruit under running water to remove excess brine. Shred jackfruit by hand or with forks, removing and discarding hard core at tips of triangular pieces. Shredded jackfruit should equal approximately 2 cups.
Place 12-inch skillet on stovetop over medium heat. Add 1 tablespoon neutral-flavored oil to skillet and continue heating pan until oil is hot and shimmery. Swirl and tilt pan as needed to distribute oil across surface.
When oil is hot, add shredded jackfruit to skillet and stir to incorporate. Sauté jackfruit 3 to 4 minutes, then season jackfruit with plenty of salt and freshly cracked black pepper. Stir to incorporate.
Sauté seasoned jackfruit 2 to 4 minutes, then remove skillet from heat and set aside. Allow jackfruit to cool completely.

To Make the Vegan Buffalo Chicken Dip

Preheat oven to 350° Fahrenheit.
Once cooled, transfer jackfruit to medium mixing bowl. Add 8 ounces vegan cream cheese, 1 ½ cups vegan ranch dressing, ¾ cup vegan buffalo sauce, 1 teaspoon garlic powder, and 1 teaspoon salt. Stir ingredients together until fully incorporated.
Transfer jackfruit mixture to medium oven-safe skillet or medium baking dish. Spread mixture out in one even layer, filling skillet or dish completely.
Place skillet or baking dish in center of preheated oven. Bake mixture 15 minutes, then carefully remove mixture from oven.
Stir well, then return mixture to oven. Bake 10 to 15 minutes more, or until cream cheese has melted and dip is heated through.
When dip is hot and melty, carefully remove skillet or baking dish from oven.

To Serve

If desired. drizzle additional vegan ranch or vegan buffalo sauce over top of dip. Garnish with sliced green onions and serve immediately with tortilla chips or crostini, celery sticks, and/or carrot sticks.

Recipe Notes

Jackfruit: Young (or green, or unripe) jackfruit has a fairly neutral flavor and a texture more similar to meat, so I recommend using it over ripe jackfruit, which is much sweeter and fruitier. Make sure to use a jackfruit that's canned in brine or water and not one canned in syrup.
Buffalo Sauce: Most buffalo sauces are not vegan because they're made with butter and sometimes include Worcestershire sauce. Frank's Red Hot is my go-to for store-bought vegan buffalo sauce.

Nutrition Info (Approximate)