This recipe combines spicy baked buffalo jackfruit with the flavors of creamy ranch dressing to make the ultimate dip for celery, bread or chips on game day! It tastes so decadent but it's actually quite healthy, oil-free and packed with fiber, especially if you use one of my cultured vegan sour cream recipes as the base.
If you're not as much of a jackfruit fanatic as I am, you can easily substitute in a few cups of your favorite vegan chicken substitute (Beyond Meat makes my favorite).
Two cans of jackfruit will seem like a lot at first; however, after stewing and baking, jackfruit shrinks considerably. Some recipes will recommend that you remove the center pieces and seeds before cooking, but I haven't found this to be necessary at all as long as you cook the jackfruit sufficiently.