Simple and Delicious Vegan BBQ “Chicken” Dip Recipe
When it comes to football and Super Bowl party food, I typically think of Buffalo wing flavored dishes. In the past I’ve made Spicy Buffalo Carrot Fritters, Sweet & Spicy Buffalo Wing Popcorn, Easy Vegan Buffalo Cauliflower Bites and even Buffalo Roasted Chickpeas.
I had every intention on whipping up a dairy free and meatless Buffalo “Chicken” Wing Dip today BUT of course, life had other plans. For those of you that know me well, you’ll know that I live literally practically in the middle of no where. We have one chain supermarket, a smaller local grocery mart, Walmart, and by some stroke of luck a Green Planet health foods store….none of which are really stocked with what I need when making allergy friendly recipes.
Still, I took my chances and headed to Green Planet thinking that I could at least grab some dairy free/soy free cream cheese and some plain jackfruit but I was WRONG. They did kindly offer to order the items I needed but in true Annmarie fashion, I waited until the last minute and had to work with what they had available.
As I wandered the store with my creative cap on, I came across Bar-B-Que Jackfruit which immediately made a lightbulb go off. Instead of making a Buffalo dip, I could make a BBQ dip!
To be honest, it’s been a long time since I’ve eaten BBQ anything. For a while, I avoided barbecue sauce since it has a tomato base but after realizing that a lot of my issues are more motility based than anything (and with my upcoming surgery to fix it), I decided to kinda say screw it, go on the “YOLO diet” and give it a try!
Another confession, this is the first time that I have ever used jackfruit in a recipe. Due to the fact that it’s hard AF to find around here, I haven’t really had the opportunity to do so. I have eaten it before and knew that the texture is quite meaty and would work for something like a chicken replacement in this type of dish.
Another product I found while perusing the aisles was something called Sir Kensington’s Chipotle Fabanaise. It’s like mayo but it’s vegan because it’s made with aquababa instead of eggs. While I have been on a homemade mayo kick, all of mine are egg-based so I decided to give this a try with the goal of keeping the dish completely vegan.
The result? This flippin’ delish dip that is so tasty even a carnivore will wanna dive in!
Vegan BBQ “Chicken” Dip
- 1 package Upton’s Bar-Be-Que Jackfruit
- 1 cup Sir Kensington’s Chipotle Fabanaise
- 1/2 cup Daiya Cheddar Style Shreds (or vegan cheddar cheese)
- 1/2 cup Daiya Pepperjack Style Shreds (or vegan pepperjack)
- 1/4 cup black beans
- 1/4 cup sweet corn
- chopped chives for topping
- Preheat oven to 375 degrees.
- Combine jackfruit, fabanaise, 1/4 cup of each shredded “cheese”, black beans and corn all in a bowl.
- Transfer to an oven safe dish (mine was on the smaller side) and bake for 15 minutes.
- Remove and sprinkle remaining “cheese” on top.
- Bake for another 5 minutes or until melted.
- Serve with gluten free chips or celery.
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