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.
Keyword: jackfruit recipe, vegan hot dip, vegan spinach dip
high speed blender
1& ½ cups raw sunflower seeds
1 & ½cupsunsweetened non-dairy milk
2Tbsfresh lemon juice
1tspsaltmore to taste
4cupsloosely packed fresh spinachroughly chopped
210.6 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.