Buffalo Jackfruit Dip

This buffalo jackfruit dip is easy to make, super creamy, and deliciously flavourful! It’s the perfect dip for entertaining family and friends and we’re sorry in advance for how addictive it is!

Jackfruit has become quite the staple in our kitchen, as it is for many vegan folks. From nachos to seitan wings, to this ultra-creamy buffalo dip, the possibilities seem pretty endless for this inexpensive and ever more common fruit. In this recipe, jackfruit does an amazing job at giving a really great texture to complement the creamy base. Since jackfruit has such minimal flavour to begin with, you can season it in so many ways. That being said, be sure to get young jackfruit in water or brine here, not jackfruit in syrup, because that just won’t work. We get ours at our local Asian supermarket and it’s very inexpensive (like $2/can) but we have noticed that it’s becoming widely available at large grocery chains too so you should be able to get your hands on it.

The beauty of this recipe, whether you’re familiar with jackfruit or not, is that it’s really simple and doesn’t require much except for a little arm muscle. We opted for store-bought vegan cream cheese and mayo for convenience and because we loved the flavour and texture that they produced in the final product during recipe testing. We are firm believers in seasoning and spices, so we chose spices that are on the more powerful side as well as tons of fresh herbs. The combination of dried spices and flavourful fresh herbs creates such amazing flavour that we think sets this buffalo jackfruit dip apart from others we’ve tried.

If you are into all things buffalo, creamy, and addicting, then this dip is for you! It’s also super versatile, meaning you can dip it, spread it, or honestly eat it by the spoonful. Our fav ways are dipping fresh veggies, warm pita, and our Super Seedy Crackers into it. We’ve had the pleasure of making this recipe for a few lucky friends so far – if you’re our friend and we haven’t made it for you yet, we’ll get to you after all this lockdown craziness – and we hope you can impress your family and friends with it the same way we have!

What other jackfruit recipes would you like to see from us?

Don’t forget to tag us in your creations – @smallkitchenbigplates

Buffalo Jackfruit Dip

  • Servings: 4 cups
  • Print

This buffalo jackfruit dip is easy to make, super creamy, and deliciously flavourful! It’s the perfect dip for entertaining family and friends and we’re sorry in advance for how addictive it is!

Ingredients

1 20oz or 565g canned jackfruit in brine or water
2 bay leaves
227g vegan cream cheese
1/2 cup vegan mayonnaise
1/2 cup buffalo sauce
1/2 tablespoon apple cider vinegar
1/4 cup nutritional yeast
1/2 teaspoon each chipotle chilli powder, smoked paprika, old bay seasoning
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
2 scallions, finely chopped
2 cloves garlic, minced
Salt and pepper to taste

Instructions

  1. Strain and rinse the can of jackfruit and add it to a medium saucepan. Cover with water, add 2 bay leaves, and bring to a boil over medium-high heat. Reduce the heat to medium and boil for 20 minutes. Strain, discard the bay leaves, and set the jackfruit aside.
  2. Preheat the oven to 375°F (191℃).
  3. In a medium mixing bowl, combine the cream cheese, vegan mayo, buffalo sauce, apple cider vinegar, nutritional yeast, chipotle chilli powder, smoked paprika, and old bay.
  4. Fold in the dill, parsley, scallions, and garlic. Add salt and pepper to taste.
  5. Shred the jackfruit into small pieces with 2 forks and fold it into the mixing bowl.
  6. Transfer the dip into an 8×4-inch loaf pan and bake for 15 mins then remove and serve warm with veggies, crackers, warm pita, chips, etc.

Notes

  1. Boiling the jackfruit is an optional step but makes the texture better and makes it so much easier to shred the jackfruit. Also, certain brands are firmer than others so this ensures that you will not have trouble shredding your jackfruit.
  2. Make sure you buy jackfruit in brine or water, NOT SYRUP!
  3. You can serve leftovers cold or reheat it in the oven at 375°F (191℃) for 10-15 minutes.
  4. We use Tofutti Better Than Cream Cheese and Hellmann’s vegan mayo, but we’ve also tested the recipe with Violife Original Creamy and Farm Boy vegan mayo and it works well.

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