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Buffalo Jackfruit Spinach Dip
Ingredients
  • 14-ounce can (400 g) young jackfruit in brine, drained and rinsed
  • 8-ounce (227 g) container plain vegan cream cheese
  • ¾ cup (80 g) vegan cheddar shreds
  • ½ cup (120 ml) vegan ranch dressing
  • ¼ cup (60 ml) hot sauce (Tabasco, Frank's Red Hot Sauce, or similar)
  • 3 cups (90 g) fresh baby spinach
  • 2 tablespoons (8 g) green onions, diced for garnish
Steps
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