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, or any high-heat cooking oil.
• ▢ salt to taste, for seasoning jackfruit.
• ▢ freshly cracked black pepper to taste, for seasoning jackfruit.
• ▢ 8 ounces vegan cream cheese at room temperature for easy mixing, store-bought or make your own.
• ▢ 1 ½ cups vegan ranch dressing at room temperature for optimal blending.
• ▢ ¾ cup vegan buffalo sauce ensure it is truly vegan; Frank’s Red Hot Original is a good choice.
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon salt adjust to your preference, considering the saltiness of your buffalo sauce and ranch.

Serving Suggestions (All Optional)

• ▢ sliced green onions for garnish and a fresh bite.
• ▢ tortilla chips or crispy crostini for dipping.
• ▢ celery sticks for a refreshing crunch.
• ▢ carrot sticks adding a touch of sweetness.

To Prepare the Jackfruit

• Begin by thoroughly draining 1 14-ounce can of young jackfruit in brine using a colander. Rinse the jackfruit under cold running water for a few minutes to remove any excess brine, which can have a strong, salty flavor. Once rinsed, gently squeeze out as much water as possible. Shred the jackfruit by hand, using your fingers, or with two forks to pull it apart into pieces that resemble shredded chicken. During this process, be sure to remove and discard any hard, triangular core pieces at the tips of the jackfruit; these can be tough and fibrous. Aim for approximately 2 cups of shredded jackfruit.
• Place your 12-inch skillet on the stovetop over medium heat. Add 1 tablespoon of neutral-flavored oil to the skillet and allow it to heat up until it’s hot and shimmery. Swirl and tilt the pan as needed to ensure the oil evenly coats the cooking surface.
• Once the oil is hot, carefully add the shredded jackfruit to the skillet and stir well to incorporate it with the oil. Sauté the jackfruit for 3 to 4 minutes, allowing it to cook down slightly and release some moisture. Then, season the jackfruit generously with plenty of salt and freshly cracked black pepper. Stir again to ensure the seasonings are evenly distributed amongst the jackfruit.
• Continue to sauté the seasoned jackfruit for an additional 2 to 4 minutes, or until it has a slightly firmer texture and some edges begin to lightly brown. This step helps improve the texture and flavor of the jackfruit. Once cooked, remove the skillet from the heat and set it aside, allowing the jackfruit to cool completely before mixing it with the other dip ingredients.

To Make the Vegan Buffalo Chicken Dip

• Preheat your oven to 350° Fahrenheit (175° Celsius). This allows the oven to reach the correct temperature for even baking once your dip is ready.
• Once the sautéed jackfruit has cooled completely, transfer it into a medium mixing bowl. Add the 8 ounces of room temperature vegan cream cheese, 1 ½ cups of vegan ranch dressing, ¾ cup of vegan buffalo sauce, 1 teaspoon of garlic powder, and 1 teaspoon of salt. Using a sturdy spoon or silicone spatula, stir all the ingredients together vigorously until they are thoroughly combined and the mixture is smooth and consistent. Ensure no lumps of cream cheese remain.
• Carefully transfer the jackfruit mixture into a medium oven-safe skillet (like a cast-iron skillet) or a medium baking dish. Spread the mixture out evenly to form a single, level layer, ensuring the skillet or dish is filled completely from edge to edge.
• Place the skillet or baking dish into the center of your preheated oven. Bake the mixture for 15 minutes. This initial bake helps warm the dip through and starts the melting process of the cream cheese. After 15 minutes, carefully remove the mixture from the oven using oven mitts.
• Using your spatula, stir the dip thoroughly. This helps distribute the heat and ensures all the cream cheese melts into a wonderfully smooth consistency. After stirring, return the mixture to the oven and bake for another 10 to 15 minutes, or until the vegan cream cheese has fully melted, the dip is bubbling around the edges, and it is heated through completely. The top might start to turn a light golden brown.
• Once the dip is piping hot, wonderfully melty, and ready to serve, carefully remove the skillet or baking dish from the oven. Be mindful of the hot dish.

To Serve

• For an extra layer of flavor and visual appeal, you may optionally drizzle additional vegan ranch dressing or vegan buffalo sauce over the top of the hot dip. Garnish generously with freshly sliced green onions. Serve immediately while warm, accompanied by a plentiful supply of sturdy tortilla chips or crunchy crostini, refreshing celery sticks, and/or crisp carrot sticks. Enjoy this incredible plant-based party favorite!

• Jackfruit Selection: As mentioned in our tips, it’s paramount to use **young (or green, or unripe) jackfruit**. This type of jackfruit has a remarkably neutral flavor profile and a fibrous texture that convincingly mimics shredded meat, making it ideal for savory dishes. Conversely, ripe jackfruit is very sweet and soft, completely unsuitable for this recipe. Always ensure your jackfruit is canned in brine or water, and **never** in syrup, which would be far too sweet for a savory dip.
• Vegan Buffalo Sauce Check: Be vigilant when selecting your buffalo sauce. Many popular buffalo sauces contain dairy in the form of butter or butter flavorings, and some may include Worcestershire sauce which often contains anchovies. For a truly vegan dip, double-check the ingredient list. Frank’s Red Hot Original is widely recognized as a vegan-friendly option, but always confirm with the latest product information.
• Storage & Reheating: Leftover vegan buffalo chicken dip can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it gently in the microwave in short intervals, stirring frequently, or transfer it to an oven-safe dish and bake at 300°F (150°C) until heated through and bubbling, usually about 15-20 minutes. If it seems a bit thick, you can stir in a splash of vegan milk or a little extra vegan ranch while reheating.
• Make-Ahead Option: This dip is fantastic for meal prep! You can prepare the jackfruit and mix all the dip ingredients together ahead of time, then store the unbaked mixture in an airtight container in the refrigerator for up to 2 days. When ready to serve, transfer it to your baking dish and bake as directed in the instructions, adding a few extra minutes to the baking time if starting from cold.
• Adding Vegan Cheese (Optional): For an extra layer of cheesy goodness and a beautiful golden crust, consider sprinkling about ½ cup of your favorite shredded vegan cheddar or mozzarella cheese over the top of the dip during the last 10 minutes of baking. This will create a bubbly, melted cheese topping that enhances the overall richness.