Jump to Buffalo Jackfruit Spinach Dip Recipe
Buffalo Jackfruit Spinach Dip
You guys, the internet has been flooding with Buffalo recipes for the past week or so and it is making me crave everything spicy. Of course, I kind of did it to myself by sharing my Buffalo Chickpea Nacho recipe and Olives for Dinner’s Sriracha Habanero Buffalo Seitan. Mmm.. To be honest, I’ve had this idea for a long time. My mom got a recipe from one of her friends years ago that was called “Buffalo Chicken Dip”. Basically, this thing was heavy, spicy, creamy and outright addictive.
It has been a long, long time since I’ve had this dip, but I knew that I’d eventually have to veganize it. I even put it in my recipe idea note on my phone! What had immediately come to mind as far as subbing stuff out was to use jackfruit in place of shredded chicken, and for convenience-sake I used some vegan, non-dairy products. The spinach was my attempt to make this dip slightly less overindulgent. Ha!
Of course, if you don’t want to use pre-made products you can make your own vegan cream cheese, vegan ranch and vegan cheddar, just know that the measurements may be different. The reason this dip is so perfect for game day is that it takes about 5 minutes of prep and then 30 minutes of baking. Easy-peasy!
So, if you are into spicy, creamy, Buffalo foods, you should definitely try out this Buffalo Jackfruit Spinach Dip!
1 year: Cauliflower Fried Rice // 2 years: Cream of Asparagus Soup // 3 years: Orange Belgian Waffles
Buffalo Jackfruit Spinach Dip
Ingredients
- 10 oz . drained jackfruit
- 1- 8 oz . container of vegan cream cheese
- 3/4 cup vegan cheddar shreds
- 1/2 cup vegan ranch dressing
- 1/4 cup hot sauce (Tabasco Frank's Red Hot Sauce, or similar)
- 3 cups fresh baby spinach
- 2 tablespoons green onions diced for garnish
Instructions
- Preheat your oven to 350F and get out a shallow baking dish (9" round or 8x8"square).
- Make sure that your jackfruit is drained, then shred it by hand into a mixing bowl.
- Add the cream cheese, cheddar, ranch dressing, and hot sauce to the jackfruit and mix until combined. Fold in the baby spinach until combined, then spoon the mixture into the baking dish.
- Bake the dip for 30 minutes, it will be bubbling around the edges. Once it is done, cool for 5 minutes on a cooling rack and garnish with the green onions. Serve warm with chips and cut veggies!
Have a fun and safe weekend, everyone!
![Vegan Crab Rangoon [Epic Vegan Cookbook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_320/https://veganyackattack.com/wp-content/uploads/2019/11/crabrangoon-header-320x320.jpg "Vegan Crab Rangoon [Epic Vegan Cookbook]")
This looks amazing Jackie! Jackfruit is the best, even my non vegan husband likes it. 🙂
This looks AMAZING!!
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This dip looks sooo good! And those purple tortilla chips are gorgeous as well. Lovely photos. 🙂
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This looks seriously delicious. I will must definitely make this for my next party.
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Made this today for Walking Dead viewing – insanely delicious and indulgent! I served it with baby carrots, mini bell peppers, and tortilla chips. I think next time I will keep the veggies but add celery and toasted baguette rounds. Thank you so much for this sinful treat!
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OMG, can I just say this is the most fantastic dip EVER!!!!! I’ve made this twice already. I brought it for Christmas (doubled the recipe) to my sisters house and everyone couldn’t stop eating or talking about how wonderful it was! My sister made it again yesterday and our dear friend LOVED it and will now be making it at her next party! It’s a HIT!!! Thank you for such an awesome recipe! Teresa
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I made this to bring to a party and it was delicious! I used kitehill jalapeno cream cheese, diaya cheddar, diaya ranch, and franks extra hot sauce. Soo good (and had lots of heat!). Thank you!
This sounds like an incredible combo!!
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