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Nut-Free Spinach & Jackfruit Dip

This recipe makes a LOT of dip - definitely enough for a party. But you can easily cut it in half if it's just you and a friend.
Course: Appetizer
Cuisine: American
Keyword: jackfruit recipe, vegan hot dip, vegan spinach dip


  • high speed blender


  • 1 & ½ cups raw sunflower seeds
  • 4 cloves garlic chopped
  • ½ cup diced onion
  • 1 & ½ cups unsweetened non-dairy milk
  • ¼ cup nutritional yeast
  • 2 Tbs fresh lemon juice
  • 1 tsp salt more to taste
  • 4 cups loosely packed fresh spinach roughly chopped
  • 2 10.6 oz packages Upton’s Naturals Original Jackfruit


  • Preheat oven to 425 degrees F.
  • Place the sunflower seeds in a heatproof bowl and cover them in boiling water. Soak for 15 minutes, then drain.
  • In a small pan, sauté the onion and garlic for 2-3 minutes, or until the onion is translucent. You can use a small amount of olive oil, if desired, or add a splash of water to keep it from sticking.
  • In a high-powered blender, or food processor, blend the sunflower seeds, garlic, onion, non-dairy milk, nutritional yeast, lemon juice and salt until completely smooth. Taste, and add up to an additional ½ tsp of salt if desired.
  • Add the spinach and Jackfruit, and pulse – don’t blend. You want to keep the texture of both ingredients, rather than puree them. Depending on the capacity of your blender, you may need to do this in two batches – or, pulse the spinach and Jackfruit in a food processor and stir it into the pureed ingredients.
  • Transfer to an oven-safe dish (a 9” pie dish works well) and bake for 20 minutes, until the top starts to brown.
  • Serve with tortilla chips, toasted baguette, or vegetable sticks.


For extra decadence, add ½ cup of chopped Upton’s Naturals Bacon Seitan to the mixture before baking.