Buffalo Jackfruit Dip

It’s been a long time since I’ve really cared about football, but I am a big fan of the Super Bowl for the parties, the commercials, and the food! I try to experiment with low-protein options every year and this may be my favorite creation yet. Even better: I tested it on the whole family, and it was a major hit! This is a great veggie option for game day (that even the carnivores will enjoy).

Phe Count:

35 mg phe / serving
1 serving = ⅓ C
Yield: 12 servings (4 cups)

Ingredients:

1.5 cans of jackfruit in brine (30 oz)
¾ C Franks Red Hot (buffalo sauce)
3 Tbsp Daiya Vegan Cream ‘Cheez’
1 Tbsp sour cream
¾ C So Delicious Mozzarella shreds
⅓ C So Delicious Cheddar Jack shreds
¾ C Ranch Dressing (see below)
1 tsp garlic powder
1 Tbsp scallions

Low-Protein Ranch:
1 Hidden Valley Ranch packet (dry)
⅔ C mayonnaise
⅔ C So Delicious Coconut Milk (unsweetened)

Note: The availability of vegan cheeses can vary greatly between grocery stores. The ones I have used in this recipe are the lowest in phe that I could find. If you have to use others, be sure to check the phe content. They range a lot!

Directions:

Preheat your oven to 350 degrees.
Remove jackfruit from the can (draining the brine) and chop until it resembles a shredded texture. (avoiding big chunks)
In a large skillet, combine the jackfruit and buffalo sauce and cook over medium heat.
When hot and well-mixed, stir in the cream ‘cheez,’ ranch dressing, and garlic powder.
When all ingredients are melted and mixed evenly, add the mozzarella shreds and continue to stir.
After cheese is melted, transfer all contents to a glass baking dish. (8” square if you have it)
Top with your Cheddar Jack cheese shreds (as evenly as possible) and put in the oven to cook for 15-20 minutes, until top cheese melts and your dip is hot and bubbly.

SERVING TIP**
The phe count above does not include the dippers. I served mine with celery, Siete tortilla chips, and gluten free pretzels. But get creative!