I had to have the recipe for the mozzarella and Parmesan artichoke dip that a coworker made. It’s so easy to make and delicious! It tastes amazing on crackers or French bread because it has a lot of cheese.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 2 (20 ounce) cans green jackfruit in brine, drained and shredded (such as Trader Joe’s®)
- 1 (8 ounce) jar salsa
- 1 (1 ounce) packet dry taco seasoning mix
Instructions
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add jackfruit; saute until heated through, 2 to 3 minutes. Add salsa and taco seasoning; cook and stir until flavors combine, about 2 minutes more.
Reviews
I loved this. I didn’t shred the jackfruit completely. I left some chunks so it took a bit longer to cook, but the recipe works wonderfully.
I thought it was really good. I had a can of jackfruit I was trying to figure out what to do with. I put it into tortillas and added guacamole. Was delicious ! I’ll definitely make it again.
I tried this recipe with the canned green jackfruit from Trader Joe’s because I had heard about jackfruit and wanted to try it for myself. This dish is tasty and not too spicy. The jackfruit consistency reminded me of artichokes. I am not vegan or vegetarian so I ended up mixing it with leftover beef taco meat to stretch it and that was really good!