A delicious appetizer is always import for kicking off our monthly potluck. Guests love to gather and visit while munching on chips, dips, and whatever other goodies are available. I served this yummy dip at the May 2019 Get Healthy Clear Lake potluck. It was a huge hit! People began digging in right away, and were still grabbing one last bite on their way out the door.
This recipe makes a big batch, but don’t worry – it disappears quickly. And should you be fortunate enough to have some left over, you can experiment with topping veggies and other dishes with this rich, creamy mixture. But if you are worried about having too much, just cut the recipe in half.
I found the recipe at the website: frommybowl.com. You can find the original recipe here.
- 8 oz Vegan Cream Cheese (Jean’s Note: I used Kite Hill, as recommended. It is oil free.)
- 12.3 oz Silken Tofu
- ¾ cup Frank’s Hot Sauce
- ½ cup nutritional yeast
- ½ cup white onion, diced (about ½ of a medium one)
- 2 garlic cloves, sliced
- 2 tbsp tahini
- ¼ cup vegetable broth
- 1 tsp dill
- 1 ½ tsp parsley (can also substitute cilantro)
- 3 cups shredded jackfruit (Jean’s Note: I used two cans of jackfruit in brine – not syrup! If you are not sure how to cut up jackfruit, check out this short video. )
- In a high speed blender or food processor, blend the first 8 ingredients together until smooth.
- Add this mixture to a medium pot, then stir in the jackfruit, parsley, and dill.
- Bring the Buffalo Dip mixture to a simmer over medium heat and cook for 5-7 minutes, stirring continuously (otherwise it will bubble and make a big mess). (Jean’s Note: This is very true! Avoid grief, keep stirring!)
- Transfer the cooked Dip to an oven-safe dish, and broil in your oven on HIGH, on the top rack with the door slightly ajar, for 5-8 minutes.
- Serve warm.