Creamy Buffalo Jackfruit Dip 

This Creamy Buffalo Jackfruit Dip is the perfect appetizer for any gathering. It combines the tender texture of jackfruit with the bold flavors of buffalo sauce, all brought together in a creamy and satisfying dip. Whether you’re serving it at a party or enjoying it as a snack, this dip is sure to be a crowd-pleaser.

What You Need to Make Creamy Buffalo Jackfruit Dip:

  • Olive oil (or water/vegetable broth for oil-free option)
  • Diced red bell pepper
  • Diced onion
  • Thinly sliced celery stalk
  • Canned jackfruit, drained, rinsed, and shredded
  • Low sodium great northern beans (canned or cooked)
  • Unsweetened plain oat milk
  • Buffalo-style hot sauce
  • Sliced scallions for garnish (optional)

How to Make Creamy Buffalo Jackfruit Dip:

  1. Sauté the Vegetables and Jackfruit: Heat the olive oil in a skillet over medium heat. Add the diced red pepper, onion, celery, and shredded jackfruit. Sauté for about 6 minutes, until the onions are soft and translucent and the jackfruit has seared slightly.
  2. Prepare the Creamy Sauce: In a food processor or blender, combine the great northern beans, oat milk, and buffalo sauce. Blend until the mixture is smooth and creamy.
  3. Combine and Cook: Pour the creamy sauce into the skillet with the sautéed vegetables and jackfruit. Reduce the heat to low, stir everything together, and bring the mixture to a light bubble.
  4. Serve: Serve the dip hot, garnished with sliced scallions if desired. Pair it with carrot sticks, celery sticks, or corn chips for dipping.

Oil-Free Option:

For an oil-free version, omit the olive oil and sauté the vegetables and jackfruit in ¼ cup of water or low sodium vegetable broth. The jackfruit may not sear as it would with oil, so after sautéing, let the liquid cook off to allow the jackfruit to dry up slightly before proceeding to the next step.

Serving Suggestions:

This dip is perfect for serving in a 16-ounce “little dipper” crockpot or fondue pot to keep it warm throughout your event. If you don’t have a pot to keep it warm, simply serve small amounts in a dish suitable for dipping and refill it with warm dip as needed.

Commonly Asked Questions

Can I use a different type of bean in this recipe?
Yes, you can substitute great northern beans with other white beans like cannellini or navy beans. The texture and flavor will be slightly different, but still delicious and creamy.

How do I store leftovers?
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of oat milk if needed to maintain the creamy consistency.

Can I make this dip ahead of time?
Absolutely! You can prepare the dip ahead of time and store it in the refrigerator. When you’re ready to serve, reheat it in a skillet or a crockpot until warmed through.

What are some variations to this recipe?
You can customize this dip by adding your favorite ingredients. Try mixing in some vegan cheese for an extra creamy texture, or add finely chopped jalapeños for a spicy kick. If you prefer a milder dip, reduce the amount of buffalo sauce to suit your taste.

Is there a substitute for jackfruit?
If you can’t find jackfruit, you can a plant-based chicken substitute to achieve a similar texture. However, this will change the flavor profile slightly, so adjust the seasonings as needed.

Can I serve this dip cold?
While this dip is best served hot, you can serve it cold if you prefer. Just make sure it’s well-chilled and stir before serving. The texture will be thicker when cold, so you may want to add a little more oat milk to loosen it up.

Creamy Buffalo Jackfruit Dip

This Creamy Buffalo Jackfruit Dip is the perfect appetizer for any gathering. It combines the tender texture of jackfruit with the bold flavors of buffalo sauce, all brought together in a creamy and satisfying dip. Whether you’re serving it at a party or enjoying it as a snack, this dip is sure to be a crowd-pleaser.

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup 70 g diced red bell pepper
  • 1/4 cup 35 g diced onion
  • 1 celery stalk thinly sliced
  • 1 14 ounce can jackfruit, drained, rinsed and shredded
  • 1 15 ounce can low sodium great northern beans or 1 1/2 cups cooked great northern beans, drained and rinsed
  • 1/4 cup 2 fl oz unsweetened plain oat milk
  • 6 tablespoons 3 fl oz buffalo style hot sauce
  • Sliced scallions for garnish (optional)

Instructions
 

  • Heat the oil in a skillet over medium heat, add the red pepper, onion, celery and jackfruit and saute for 6 minutes until onions are soft and translucent and jackfruit has seared slightly.
  • Add the beans, milk and buffalo sauce to a food processor or blender and blend until smooth and creamy. Transfer the mixture to the skillet and reduce the heat to low. Stir everything together and bring to a light bubble.
  • Serve hot garnished with scallions.
  • Serve with carrot sticks, celery sticks or corn chips for dipping.

Notes

OIL FREE: Omit the oil and saute the vegetables and jackfruit in ¼ cup water or low sodium vegetable broth, adding more liquid as needed. The jackfruit will not sear up as it would with oil, after everything has sauteed appropriately let the liquid cook off and the jackfruit dry up slightly before moving onto the next step.
NOTE: This is a great recipe to serve in a 16 ounce “little dipper” crockpot or fondue pot. If you don’t have a pot to keep it warm during service just serve small amounts in a dish suitable for dipping and refill it with warm dip as needed.
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