Description
This Vegetarian Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game day or any gathering. Made with tender jackfruit (or hearts of palm), cream cheese, buffalo sauce, and two kinds of cheese, it’s a meatless twist on a classic favorite.
Ingredients
Scale
For the Dip:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (15 oz) jackfruit, drained, rinsed, and shredded (or 1½ cups shredded hearts of palm or canned artichoke hearts)
- 8 oz cream cheese, softened
- ½ cup buffalo wing sauce
- ¼ cup ranch or blue cheese dressing
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onions and garlic: In a medium skillet, heat olive oil over medium heat. Sauté the onion until soft, then add the garlic.
- Cook jackfruit: Add the shredded jackfruit and cook until browned.
- Mix ingredients: In a bowl, combine cream cheese, buffalo sauce, dressing, salt, pepper, sautéed mixture, and half of the cheeses.
- Bake: Transfer to a baking dish, top with remaining cheese, and bake until bubbly.
- Garnish and serve: Garnish with green onions and serve warm with chips or veggies.
Notes
- You can make this dip ahead of time and refrigerate before baking.
- For a vegan version, use dairy-free substitutes for cream cheese, dressing, and cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 dip
- Calories: 210
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
