I know the Super Bowl is over, BUT I had to share this recipe as I’ve made it for several social gatherings and it’s so dang good! It’s based off of my OG Dairy-free Buffalo Chicken Dip, but now I sub the chicken with jackfruit and have found some really amazing organic brands to make this dip just as creamy as the original. Needless to say, this was the main event for our Super Bowl snacking last night (obvs with a side of guac + veggies/chips). “Little Adapt”: Portion out a small bowl of tortilla chips or crackers and then have a huge platter of chopped veggies to use for dipping. That way you can maximize your nutrients + fiber and feel good about satisfying that buffalo flavor!
- 2 14 oz cans of jackfruit (in water) drained + rinsed well
- 8 oz dairy-free cream cheese
- 1 cup + handful of dairy-free cheese
- ½ cup of buffalo sauce
- Tortilla chips and/or chopped veggies for dipping
- Pre-heat oven to 350 degrees F.
- Drain and rinse the jackfruit thoroughly. Then shred into small pieces.
- Mix cream cheese, cheese, and buffalo sauce together in a bowl. Then add in shredded jackfruit and mix until everything is combined.
- Place in medium pyrex or baking dish.
- Bake for 30 minutes or until cheese is melted and the edges are browned. I like to broil for the last few minutes to get it nice and crispy!
- Cool for 5-10 minutes and then serve with tortilla chips and veggies. Enjoy!
I promise your friends + family will never know that it’s not chicken! Happy dipping, friends 🙂
With Health + Happiness Always,
Jax
PS – Interested in building a healthy lifestyle with easy, plant based recipes? Join me in my 6 Week Nutrition 101 Group Program launching on Monday, February 17th. Email me with questions!
