Last year I discovered Cedar Ridge Cafe and Bakery, a little establishment a few towns away that specializes in vegetarian and vegan foods. They have so much amazing vegan comfort food: pastries, sandwiches, dips and soups. Needless to say, they’re full of inspiration for a vegan blogger like me, so today I’m sharing a recipe for Jackfruit Enchilada Dip, which came about when the owner of Cedar Ridge, Michelle, cooked up a nut-free batch of their amazing Buffalo Jackfruit Dip for me, which I devoured.
If you haven’t tried jackfruit yet, it’s a big and interesting fruit that’s native to Southern India. The “meat” of it shreds nicely, like chicken or pork, and it’s become quite the sensation in the vegan community. Even on this blog, one of the most popular recipes I’ve posted is for Jackfruit Carne Asada (which I recommend trying if you haven’t already!).
Cedar Ridge’s recipe also relies on jackfruit to give the dip a bit of texture in amongst the creaminess. But where they go with heat, I went with some Mexican flavors for a little bit of a different taste. The jackfruit works just as well in a recipe with south of the border flavors as it does with a taste of Buffalo.
This recipe is super simple to make, too. It only requires a few minutes of sautéing, mixing and baking—in total, less than an hour in the kitchen. That works well for me because I usually make things like this during the Super Bowl or the Oscars, which I did last night (how about that amazing speech from Joaquin Phoenix!). It’s great for get togethers of any kind, really. Serve it topped with your favorite flavors—I recommend cilantro, jalapeños or sour cream—and this dip is sure to be a big hit.
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Tell Me What You Think
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Jackfruit Enchilada Dip
- 1 Tbsp olive oil
- 1 medium yellow onion
- 9 oz jackfruit
- 8 oz vegan cream cheese
- 1 cup vegan sour cream
- 1 cup enchilada sauce
- 4 oz green chiles
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 cup cheddar cheese
- 1/2 cup pepperjack cheese
- Heat olive oil in skillet over medium heat. Add onion and cook for 1 minute.
- Stir in jackfruit and cook for another 4 minutes. Remove from heat and set aside.
- In a large bowl, whisk together cream cheese, sour cream, enchilada sauce, green chiles, chili powder and cayenne pepper.
- Fold in onion, jackfruit and cheese.
- Add mixture to small casserole and bake in oven for 30 minutes.
- Top with your favorite garnish—I used cilantro and jalapeño peppers—and serve immediately.