If you've read my blog for any time, you've probably noticed I like buffalo anything. I've done a buffalo pizza, and buffalo cauliflower stuffed baked potatoes. To prepare for the March Madness games, I've prepared a Buffalo Jackfruit dip that is sure to please.
Jackfruit is super versatile... it doesn't have much of a flavor, so can take on whatever you want to season it with. It's easy to shred or chop giving it a "meaty" consistency.
For this recipe, I made my own vegan cream cheeze from Connoisseurus Veg and added Daiya shreds and bleu cheeze dressing.
This is a creamy, spicy, and great dippers. I liked it with celery sticks or triscuits.
Buffalo Jackfruit Dip
1 can jackfruit - rinsed, drained, and shredded
1 cup vegan cream cheeze
1/2 cup Franks RedHot sauce
1/2 cup Daiya blue cheese dressing
1/2 cup Daiya cheddar style shreds
French's crispy jalapenos
Combine all ingredients except for jalapenos and spoon into a shallow 1-quart baking dish.
Sprinkle crispy jalapenos on top.
Bake at 350 for 20 minutes or until bubbly.
Serve with crackers or veggies.
I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands, and The Fit Foodie Mama for #MeatlessMonday!