9 Layer Bánh Mì Dip

We had a BBQ the other day and our friends brought over beef kabobs and fried rice as the two main dishes. I always like contributing a fun veggie recipe so I decided to make a dip based off of one of my  favorite sandwichs - a Bánh mì. It turned out so good and was gone almost instantly! While it was amazing as a dip, it would also make a great bruschetta! I decided to use a package of BBQ Jackfruit as the base because it was a quick and healthy - meaty yet veggie - option. It really does taste like meat! You could also start with packaged plain jackfruit and flavor it as you wish OR substitute with pulled pork. 

Servings: 6
Prep/Total Time: 15 minutes 

Ingredients:

• 1 10 oz package BBQ Jackfruit
• 1 cucumber, minced
• 1/3 cup carrots, minced
• 5 radishes, minced
• 1 jalapeno, seeded and minced
• 2 green onion stalks, minced
• handful of cilantro, minced
• 1/2 lime
• a pinch of salt
• a pinch of black pepper
• garlic chili pepper sauce
• mayo
• gluten-free pita chips for dipping

Directions:

1. In a bowl, mix together the jackfruit with a few drops of the garlic chili pepper sauce and then spread in the bottom of a shallow dish.
2. Layer the remaining vegetables in order and squeeze 1/2 a lime over the dish and season with a little salt and pepper.
3. To drizzle the mayo, put about 2 Tbsp in a small ziplock bag and cut a tiny hole in the corner and pipe it over the top of the dip. Finish by drizzling some garlic chili pepper sauce over it for extra flavor.
4. Keep refrigerated until ready to eat. Serve with gluten-free pita chips to dip.

This is the packaged jackfruit I used.