ULTIMATE JACKFRUIT BUFFALO CHICKEN DIP

Let’s be real: the craving for that tangy, spicy, creamy magic of buffalo chicken dip hits hard, but maybe you’re cooking for a mixed crowd, trying something plant-based, or just want to wow everyone with something brilliantly different. This Jackfruit Buffalo Chicken Dip is your game-day and party savior, delivering all the beloved flavor and addictive texture of the classic, with a stunningly clever twist that will have both vegans and carnivores diving in for more. I’m going to walk you through every step to ensure your dip is the unanimous MVP of any snack table.

What You’ll Need to Make This Legendary Dip

Gathering your ingredients is the first step to success. The beauty here is in the simplicity and the smart swaps. Using young green jackfruit in brine or water (not syrup!) is the key—it shreds just like pulled chicken when cooked. Let’s get your mise en place ready.

For the Jackfruit “Chicken”

• 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
• 1 tablespoon olive oil or vegan butter
• ½ cup vegetable broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon salt

For the Buffalo Dip Base

• 8 oz (1 block) vegan cream cheese, softened
• ½ cup vegan ranch dressing (or a vegan sour cream/ mayo blend)
• ½ cup Frank’s RedHot Buffalo Sauce (it’s vegan!) or your favorite vegan buffalo sauce
• 1 cup shredded vegan cheddar-style cheese (divided)
• 1 cup shredded vegan mozzarella-style cheese (divided)

For Serving & Garnish

• Celery sticks, carrot sticks, bell pepper strips
• Tortilla chips, pita chips, or crusty bread
• Extra vegan ranch for drizzling
• Fresh chopped chives or green onions

Your Foolproof Step-by-Step Guide

Don’t let the idea of cooking with jackfruit intimidate you. I’ve broken it down so it’s as easy as, well, opening a can of chicken. The process is all about building layers of flavor and achieving that perfect, scoopable consistency.

Step 1: Transform the Jackfruit

1. After draining and rinsing the jackfruit, pat the pieces dry with a clean kitchen towel. Use your fingers to squeeze out excess water—this helps it brown and absorb flavor better.
2. In a large skillet over medium heat, warm the olive oil. Add the jackfruit and sauté for 5-7 minutes, letting it get a little golden in spots.
3. Pour in the vegetable broth and add the onion powder, garlic powder, smoked paprika, and salt. Stir well, then use two forks or the back of your spoon to vigorously shred and pull apart the jackfruit chunks. They will naturally start to resemble pulled chicken. Let it simmer for another 5-10 minutes until the broth is mostly absorbed and the jackfruit is tender and flavorful. Remove from heat.

Step 2: Build the Creamy, Spicy Base

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the softened vegan cream cheese, vegan ranch, and buffalo sauce. Use a hand mixer or a sturdy spatula to beat it until completely smooth and creamy.
3. Fold in the prepared, shredded jackfruit and HALF of each type of shredded vegan cheese (so, ½ cup cheddar and ½ cup mozzarella). Mix until everything is evenly coated in that luscious sauce.

Step 3: Bake to Bubbly Perfection

1. Transfer the dip mixture to a greased or parchment-lined oven-safe baking dish (an 8×8 or similar size pie dish works perfectly).
2. Sprinkle the remaining vegan cheeses evenly over the top.
3. Bake for 20-25 minutes, until the dip is hot all the way through and the cheese on top is melted, bubbly, and just starting to brown at the edges.
4. For an extra-golden top, you can broil for the last 1-2 minutes, but watch it like a hawk!

Pro-Tips from Your Kitchen Bestie

I’ve made this more times than I can count, and these little secrets make a huge difference. Trust me on these.

• Texture is King: Don’t skip the step of shredding the jackfruit well. The more you work it with forks, the more it mimics the fibrous texture of shredded chicken, making the dip incredibly satisfying.
• Heat Level Control: Love it fiery? Add an extra ¼ cup of buffalo sauce. Serving a milder crowd? Start with ⅓ cup and add more to taste. You can always stir in more after baking.
• The Make-Ahead Magic: You can prepare the dip completely (through step 2) up to 24 hours in advance. Store it covered in the fridge, then let it sit at room temp for 20 minutes before adding the top cheese and baking. You may need to add 5-10 extra minutes to the bake time since it’s going in cold.
• Crockpot Friendly: Want to keep it warm for hours? This dip is a superstar in the slow cooker! After mixing, transfer it to your Crockpot, top with cheese, and cook on LOW for 2-3 hours. It’s the ultimate easy, hands-off party trick.

Serving & The Ultimate Dipping Squad

Presentation is part of the fun! Transfer your bubbly dip to a festive bowl or serve it right from the baking dish. Surround it with an array of dippers for a stunning spread. I love a mix of cool, crunchy veggies like celery and carrots to balance the heat, alongside sturdy tortilla chips and soft pretzel bites. This dip is the crown jewel of Finger Foods For Parties and deserves a prime spot among your other Party Dips.

Why This Recipe is a Total Win

This isn’t just a “vegan version”; it’s a legitimately incredible dip that stands on its own. It solves the problem of what to serve at a mixed-diet gathering without making two separate dishes. It’s packed with protein and fiber from the jackfruit, and it’s naturally gluten-free if you choose your dippers wisely (check out these Gluten-free Party Appetizers for more inspiration). Whether you’re a seasoned vegan cook or just dipping your toe into plant-based eating, this recipe is approachable, reliable, and guaranteed to disappear fast. It’s easily one of the most versatile Appetizers For Any Party you’ll ever make.

So, the next time that buffalo craving strikes or you need a surefire hit for your gathering, remember this jackfruit trick. You now have the secret to a dip that’s every bit as addictive, tangy, and crowd-pleasing as the classic Buffalo Chicken Dip, but with its own unique, plant-powered brilliance. Now go preheat that oven—your new party signature awaits.

Ultimate Jackfruit Buffalo Chicken Dip

This is a brilliant plant-based twist on the classic party dip, using shredded young jackfruit to mimic the texture of pulled chicken. It’s creamy, tangy, spicy, and guaranteed to be a crowd-pleaser for vegans and carnivores alike. Perfect for game day, parties, or any snack-time craving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Appetizer, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil or vegan butter
• 1/2 cup vegetable broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/2 cup vegan ranch dressing
• 1/2 cup Frank’s RedHot Buffalo Sauce or favorite vegan buffalo sauce
• 1 cup shredded vegan cheddar-style cheese, divided
• 1 cup shredded vegan mozzarella-style cheese, divided
• Celery sticks, for serving
• Carrot sticks, for serving
• Bell pepper strips, for serving
• Tortilla chips, for serving
• Extra vegan ranch for drizzling
• Fresh chopped chives or green onions, for garnish

Equipment

• Can opener
• Colander
• Kitchen towels
• Large skillet
• Mixing bowls
• Hand mixer or sturdy spatula
• Measuring cups and spoons
• 8×8 inch or similar oven-safe baking dish
• Oven

Method

 

1. Preheat oven to 375°F (190°C).
2. Drain, rinse, and thoroughly pat dry the jackfruit pieces. Squeeze out excess water with your hands.
3. Heat olive oil in a large skillet over medium heat. Add jackfruit and sauté for 5-7 minutes until slightly golden.
4. Add vegetable broth, onion powder, garlic powder, smoked paprika, and salt. Stir well.
5. Use two forks to vigorously shred the jackfruit chunks until they resemble pulled chicken. Simmer for 5-10 minutes until broth is mostly absorbed. Remove from heat.
6. In a large mixing bowl, combine softened vegan cream cheese, vegan ranch, and buffalo sauce. Beat until smooth and creamy.
7. Fold the shredded jackfruit and half of each shredded vegan cheese (1/2 cup cheddar and 1/2 cup mozzarella) into the cream cheese mixture until evenly coated.
8. Transfer the dip mixture to a greased or parchment-lined 8×8 inch baking dish.
9. Sprinkle the remaining vegan cheeses evenly over the top.
10. Bake for 20-25 minutes, until hot, bubbly, and the cheese is melted and starting to brown at the edges. Optional: Broil for 1-2 minutes for a more golden top, watching carefully.
11. Garnish with chopped chives or green onions. Serve warm with celery sticks, carrot sticks, bell pepper strips, tortilla chips, and extra vegan ranch.

Notes

For best texture, shred the jackfruit thoroughly. Adjust the heat level by using more or less buffalo sauce. The dip can be prepared up to 24 hours in advance and stored covered in the fridge; let sit at room temp for 20 minutes before baking and add 5-10 minutes to bake time. To keep warm for a party, prepare in a slow cooker: mix ingredients, transfer to the crockpot, top with cheese, and cook on LOW for 2-3 hours. Store leftovers in an airtight container in the refrigerator for up to 3 days.