Buffalo Jackfruit Dip

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

Ingredients

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

Instructions

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.

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I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands, and The Fit Foodie Mama for #MeatlessMonday!