DON'T BE A CHICKEN BUFFALO DIP
All I can say about this dip is that it is utterly AMAZING! This is so close to the buffalo chicken dip I used to make, only better for our health, animal welfare, and the planet. Thanks to Caitlin at “From My Bowl” blog for the recipe. I only modified the recipe to make it faster to prepare since my children request it repeatedly.
When jackfruit is young and green, it is canned in water or brine and is used in savory dishes. When jackfruit is ripe and yellow, it is sweet and used for desserts. Be careful that you purchase the correct one.
Don’t Be A Chicken Buffalo Dip
Ingredients
8 oz Vegan Cream Cheese (I like Kite Hill)
3/4th of a 1 pound package of Silken Tofu
3/4 cup Frank’s Hot Sauce or Buffalo Wings Sauce
1/2 cup Nutritional Yeast
1/2 cup diced sweet or white onion
2 garlic cloves, peeled and sliced
2 Tablespoons tahini
1/4 cup vegetable broth
2 (20 ounce) cans green young jackfruit
1 teaspoon fresh dill (I now use 1/4 tsp + 1/8 tsp dried dill)
1 ½ teaspoon fresh parsley (I now use 1/2 tsp dried)
Instructions
In a high speed blender mix the first 8 ingredients until smooth.
Drain cans of jackfruit and rinse. (If in brine, I soak in water for about 1/2 hour, then rinse well.) Place the jackfruit pieces in a kitchen towel and squeeze out the excess water (I usually do this step twice to get the excess liquid out). Place the jackfruit in a food processor and pulse for a few seconds until shredded.
In a medium pot combine the blender mixture, jackfruit, dill, and parsley. Heat over medium-low heat until warmed, then serve. If not eating until later, no need to heat on stove rather combine in a container and refrigerate.
