Golden Smoked Chipotle Jackfruit Dip with Charred Corn Salsa
A smoky, creamy, and slightly spicy vegan dip made from tender jackfruit, infused with chipotle peppers and smoked paprika, topped with a vibrant charred corn salsa for a perfect balance of sweet and smoky flavors. This crowd-pleasing appetizer is gluten-free and perfect for game day or parties.
Ingredients
Ingredients
- 2 cups young green jackfruit canned in water or brine, drained, rinsed, and shredded
- 1 cup raw cashews soaked in hot water for 30 minutes, then drained
- 1 cup fresh corn kernels cut from about 2 cobs
- 1 tbsp chipotle peppers in adobo sauce finely chopped, plus 1 tsp adobo sauce
- 2 tbsp olive oil divided
- 1 tsp smoked paprika plus extra for garnish
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lime juice freshly squeezed
- 1 tbsp nutritional yeast for cheesy flavor
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh cilantro chopped, for garnish and salsa
Notes
Storage: Store the dip and salsa separately in airtight containers in the refrigerator for up to 4 days. The dip may thicken when cold; stir in a tablespoon of water or plant-based milk to loosen it before serving. Make-Ahead: The jackfruit dip can be made 1-2 days ahead and reheated gently on the stovetop or in the microwave. The salsa is best made fresh but can be prepped 4 hours ahead. Variations: For a spicier dip, add an extra chipotle pepper. Substitute the cashews with sunflower seeds for a nut-free version. Serve with gluten-free crackers or as a filling for lettuce wraps for a complete appetizer.