Description
A delicious and creamy vegetarian twist on classic buffalo chicken dip, this recipe features savory jackfruit (or plant-based chicken) mixed with a blend of cheeses and zesty buffalo sauce. Perfect for game day or any gathering!
Ingredients
Scale
For the Dip:
- 1 (15 oz) can jackfruit or 1 1/2 cups shredded plant-based chicken
- 1 (8 oz) block cream cheese (softened)
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Sliced green onions for garnish (optional)
Instructions
- Prepare the Jackfruit: If using canned jackfruit, drain, rinse, and shred it with your fingers or a fork.
- Sauté the Jackfruit: Heat olive oil in a skillet over medium heat. Sauté the shredded jackfruit or plant-based chicken with garlic powder and paprika for 3–4 minutes until heated and lightly browned.
- Preheat the Oven: Preheat to 375°F.
- Mix the Dip: In a large bowl, combine softened cream cheese, buffalo sauce, ranch dressing, cheddar cheese, mozzarella, and the sautéed jackfruit. Stir well.
- Bake: Spread the mixture into a baking dish or skillet. Bake for 20–25 minutes until hot and bubbly.
- Garnish and Serve: Garnish with green onions if desired. Serve warm with chips, celery, crackers, or baguette slices.
Notes
- For a vegan version, use dairy-free alternatives.
- This dip can be heated in a slow cooker on low for 1–2 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
