Buffalo Jackfruit Dip
Combine jackfruit, hot sauce and a few additional ingredients to enjoy a delicious low protein dip. Great to make for your next get together. Recipe from our friend Julia at organicpku on Instagram.
- 1 (20 oz or 565 g) can young jackfruit in brine, drained
- 1 Tbsp vegetable oil
- ½ tsp smoked paprika
- ½ tsp adobo all-purpose seasoning
- 4 oz low protein vegan cream cheese alternative*
- ¼ cup hot sauce
- ½ cup shredded low protein cheese*
- 1 Tbsp (11 g) ranch dressing powder†
Preheat the oven to 400°F.
Use a clean towel or paper towels to dab away extra moisture from the drained jackfruit. Toss with the oil, smoked paprika, and adobo seasoning, and arrange on a baking sheet.
Roast for 12 minutes.
Remove tray from oven, flip the jackfruit, and press down with the back of the spatula. Return to the oven and roast for another 12-15 minutes.
Using a high-power blender or a food processor, pulse together the remaining ingredients until combined.
Add the roasted jackfruit and pulse until combined, but still chunky.
Heat the dip in the oven or microwave until bubbly and serve.
Calories: 145
Protein: 2 g
Phenylalanine: 97 mg
Leucine: 123 mg
Tyrosine: 90 mg
Calories: 578
Protein: 8.1 g
Phenylalanine: 386 mg
Leucine: 493 mg
Tyrosine: 359 mg
*Calories and protein may vary by product. Be sure to check the nutrition label.†Leucine and tyrosine content not available for ranch dressing powder; the leucine and tyrosine from this ingredient are not included in the nutrient analysis