Creamy Buffalo Chicken Dip with Jackfruit

Here is my favorite buffalo ‘chicken’ dip with jackfruit, loaded with tangy hot sauce, creamy cheese, and shredded jackfruit that mimics the texture of pulled chicken perfectly.

This dip has become our go-to appetizer for game days and parties. I love that it gives you all that spicy, cheesy buffalo flavor without the meat, and honestly, no one ever guesses it’s made with jackfruit until I tell them!

What Kind of Jackfruit Should I Use?

For this buffalo dip, you’ll want to use young green jackfruit packed in water or brine, not the ripe sweet jackfruit that comes in syrup. Young jackfruit has a neutral flavor and a stringy, pulled texture that mimics shredded chicken perfectly once it’s cooked and broken apart. You can find canned jackfruit in most grocery stores these days, usually in the international or Asian food aisle. Make sure to drain and rinse it well before using, and give it a good squeeze to remove excess moisture so your dip doesn’t end up watery.

Options for Substitutions

This dip is pretty forgiving when it comes to swapping ingredients around:

• Jackfruit: If you can’t find canned jackfruit, shredded hearts of palm work surprisingly well as a substitute. You can also use shredded chicken if you’re not going for the vegetarian option. Just cook and shred it before mixing it in.
• Cream cheese: Greek yogurt can replace some or all of the cream cheese for a lighter version, though the texture will be slightly less thick. You could also use Neufchâtel cheese, which is similar but lower in fat.
• Sour cream: Plain Greek yogurt works great here too, or you can use all cream cheese if that’s what you have on hand. Just add a splash of milk to keep it creamy.
• Mozzarella and cheddar: Feel free to use whatever cheese you have available. Monterey Jack, pepper jack for extra heat, or a Mexican cheese blend all work well. Just keep the total amount around 1 cup.
• Hot sauce: Frank’s RedHot is traditional for buffalo flavor, but any hot sauce you like will work. Adjust the amount based on how spicy you want it.
• Blue cheese: If you’re not a fan of blue cheese, ranch dressing or extra sour cream makes a good topping instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making buffalo jackfruit dip is not draining and drying the jackfruit thoroughly enough – excess moisture will make your dip watery and prevent it from getting that thick, creamy texture you want, so press it between paper towels after shredding.

Another common error is skipping the step of shredding the jackfruit into smaller pieces, which is essential for mimicking that pulled chicken texture – use two forks to pull it apart until it looks stringy and falls apart easily.

To avoid a bland dip, make sure you’re using enough hot sauce and don’t be shy about tasting and adjusting the seasoning before baking, since the flavors will mellow out in the oven.

Finally, watch your dip carefully during the broiling step at the end, as it can go from golden and bubbly to burnt in less than a minute – stay close to the oven and check it every 30 seconds.

What to Serve With Buffalo Chicken Dip?

This dip is all about having plenty of things to scoop it up with, so I always put out tortilla chips, crackers, and celery sticks for dipping. If you want to make it more of a meal, you can serve it alongside some carrot sticks, bell pepper strips, or even some warm pita bread cut into triangles. I like to set everything out on a big platter so people can grab what they want, and don’t forget to drizzle a little extra hot sauce on top and sprinkle some extra blue cheese crumbles and sliced green onions right before serving. This dip is perfect for game day or any casual get-together where people can just hang out and snack.

Storage Instructions

Store: Keep any leftover buffalo jackfruit dip in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything melds together, so it’s great for making ahead for a party or game day.

Freeze: This dip freezes pretty well for up to 2 months. Just let it cool completely first, then store it in a freezer-safe container. When you’re ready to use it, thaw it overnight in the fridge before reheating.

Reheat: Warm the dip in the oven at 350°F for about 15-20 minutes until it’s hot and bubbly again. You can also microwave individual portions for 1-2 minutes, stirring halfway through. Add a splash of hot sauce or a little extra cheese on top if it seems dry after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 30-40 g
• Fat: 65-80 g
• Carbohydrates: 40-55 g

Ingredients

For the dip:

• 15 oz jackfruit (I use Native Forest canned young jackfruit for the best meaty texture)
• 5 oz cream cheese (room temperature, about 70°F for easier mixing)
• 3/4 cup sour cream
• 1/2 cup mozzarella (shredded from a block for better melting)
• 1/2 cup cheddar
• 2 green onion
• 1/2 tsp parsley
• 1/2 tsp onion powder
• 2 garlic cloves (freshly minced for best flavor)
• 1/3 cup hot sauce (I prefer Frank’s RedHot for that classic buffalo tang)
• 1/8 tsp salt
• 1/4 tsp soy sauce
• 1/4 tsp smoked paprika

For the garnish:

• blue cheese (crumbled, adds a nice tangy contrast)
• green onion
• hot sauce

Step 1: Prepare Mise en Place and Preheat

• 15 oz jackfruit
• 2 garlic cloves, minced
• 2 green onions, sliced
• blue cheese, crumbled

Preheat your oven to 375°F.

While it heats, drain the canned jackfruit thoroughly and shred it with two forks into bite-sized pieces that resemble pulled chicken—this texture is key to the dip’s appeal.

Mince your garlic cloves finely, slice the green onions (separating whites from greens for different uses), and crumble the blue cheese.

Set all prepped ingredients within arm’s reach of your mixing bowl.

Step 2: Build the Creamy Base

• 5 oz cream cheese
• 3/4 cup sour cream

In a large mixing bowl, combine the room-temperature cream cheese with the sour cream, stirring until smooth and well-blended.

This creates a luxurious base that will hold all the other flavors.

I like to use a sturdy spatula and really work out any lumps in the cream cheese—it makes a huge difference in the final texture of the dip.

Step 3: Layer in Flavors and Jackfruit

• creamy base from Step 2
• 2 garlic cloves, minced
• 1/2 tsp onion powder
• 1/2 tsp parsley
• 1/8 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp soy sauce
• 1/3 cup hot sauce
• shredded jackfruit from Step 1
• white parts of green onions from Step 1

Add the minced garlic, onion powder, parsley, salt, smoked paprika, soy sauce, and hot sauce to the cream cheese mixture from Step 2.

Stir well to combine all the seasonings, then fold in the shredded jackfruit from Step 1 and the white parts of the green onions.

This seasoning approach builds layers of umami and tang that make the dip taste authentic.

Taste and adjust hot sauce or salt as needed—remember you’ll be adding more hot sauce and blue cheese as garnish, so don’t overdo it here.

Step 4: Assemble and Bake

• dip mixture from Step 3
• 1/2 cup mozzarella, shredded
• 1/2 cup cheddar, shredded

Transfer the dip mixture into a baking dish (8×8 inches or similar).

Spread it evenly, then top with the shredded mozzarella and cheddar cheeses.

Bake for 20-25 minutes until the dip is hot throughout and the cheese is melted and bubbly around the edges.

Step 5: Finish and Garnish

• baked dip from Step 4
• green parts of green onions from Step 1
• crumbled blue cheese from Step 1
• hot sauce for drizzling

Remove the dip from the oven.

If you’d like a deeper golden color or extra-crispy cheese top, broil for 1-2 minutes under high heat—watch carefully so it doesn’t burn.

Top with the reserved green parts of the green onions and crumbled blue cheese from Step 1, then drizzle generously with additional hot sauce.

Serve immediately with tortilla chips, crackers, or fresh vegetables.

Creamy Buffalo Chicken Dip with Jackfruit

Delicious Creamy Buffalo Chicken Dip with Jackfruit recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 3.5 cups of dip

Calories 1000 kcal

Ingredients

  

For the dip::

• 15 oz jackfruit (I use Native Forest canned young jackfruit for the best meaty texture)
• 5 oz cream cheese (room temperature, about 70°F for easier mixing)
• 3/4 cup sour cream
• 1/2 cup mozzarella (shredded from a block for better melting)
• 1/2 cup cheddar
• 2 green onion
• 1/2 tsp parsley
• 1/2 tsp onion powder
• 2 garlic cloves (freshly minced for best flavor)
• 1/3 cup hot sauce (I prefer Frank's RedHot for that classic buffalo tang)
• 1/8 tsp salt
• 1/4 tsp soy sauce
• 1/4 tsp smoked paprika

For the garnish::

• blue cheese (crumbled, adds a nice tangy contrast)
• green onion
• hot sauce

Instructions

 

• Preheat your oven to 375°F. While it heats, drain the canned jackfruit thoroughly and shred it with two forks into bite-sized pieces that resemble pulled chicken—this texture is key to the dip's appeal. Mince your garlic cloves finely, slice the green onions (separating whites from greens for different uses), and crumble the blue cheese. Set all prepped ingredients within arm's reach of your mixing bowl.
• In a large mixing bowl, combine the room-temperature cream cheese with the sour cream, stirring until smooth and well-blended. This creates a luxurious base that will hold all the other flavors. I like to use a sturdy spatula and really work out any lumps in the cream cheese—it makes a huge difference in the final texture of the dip.
• Add the minced garlic, onion powder, parsley, salt, smoked paprika, soy sauce, and hot sauce to the cream cheese mixture from Step 2. Stir well to combine all the seasonings, then fold in the shredded jackfruit from Step 1 and the white parts of the green onions. This seasoning approach builds layers of umami and tang that make the dip taste authentic. Taste and adjust hot sauce or salt as needed—remember you'll be adding more hot sauce and blue cheese as garnish, so don't overdo it here.
• Transfer the dip mixture into a baking dish (8x8 inches or similar). Spread it evenly, then top with the shredded mozzarella and cheddar cheeses. Bake for 20-25 minutes until the dip is hot throughout and the cheese is melted and bubbly around the edges.
• Remove the dip from the oven. If you'd like a deeper golden color or extra-crispy cheese top, broil for 1-2 minutes under high heat—watch carefully so it doesn't burn. Top with the reserved green parts of the green onions and crumbled blue cheese from Step 1, then drizzle generously with additional hot sauce. Serve immediately with tortilla chips, crackers, or fresh vegetables.