Go Back
A creamy bowl of spicy Jackfruit Buffalo Chicken Dip served with celery sticks and tortilla chips for dipping.

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
Cook Time 35 minutes
Total Time 55 minutes
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
  • 8x8 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 8x8 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.