Curried Cashew Dip

Pro football's grand finale Sunday in Houston inspired Jackson's Honest marketing coordinator Lindsey Schauer to womp up some tasty dip recipes for pairing with The Original Coconut Oil Chip® at the viewing party of your choice.

First up is a Curried Cashew Dip. Don't forget to soak the cashews in advance. Lindsey found that this dip went really well with our Sweet Potato Chips, made from non-GMO Project Verified sweet potatoes, organic coconut oil and sea salt (that's it!).

Curried Cashew Dip and Sweet Potato Chips

Curried Cashew Dip

"Very Easy" Paleo and Vegan Broccoli Casserole

This recipe comes straight from the plant-based kitchen of Jackson's Honest marketing coordinator Lindsey Schauer on Thanksgiving Eve. In it, Lindsey uses Jackson's Honest Purple Heirloom Potato Chips — made with organic, nutrient-dense coconut oil and sea salt — to lend the dish some more color and crunch.

Jackson's Honest recipe: Broccoli Casserole

Prep: 10 min | Total: 30 min


  • 2 cups broccoli florets (bite-sized)
  • 1 cup leek (sliced into rounds)
  • 1 clove garlic
  • 1 tablespoon miso paste
  • 1/4 cup coconut milk
  • 1/2 cup mushrooms (sliced)
  • 1/2 cup lightly crushed Jackson's Honest Purple Heirloom Potato Chips
  • salt and pepper to taste


  1. Chop all the veggies into bite-sized pieces.
  2. Mix the miso paste and coconut milk until smooth.
  3. Toss the veggies in a baking dish and pour the sauce on top. Season with salt and pepper.
  4. Bake at 300 degrees for 20 minutes.
  5. Crush up the purple chips just before serving and sprinkle them on top.
  6. Boom!

You can follow Lindsey Schauer's Mountain Wellness on Instagram, Facebook and Twitter.

Smoky BBQ Dip/Aioli With Sweet Potato Chips

From Michelle at The Whole Smiths comes this fantastic recipe to pair with our Sweet Potato Chips. This tasty dip doubles as an aioli for veggies. This is a paleo-friendly, gluten-free and dairy-free dip.

"When I had the opportunity to create a dip that paired well with one of my favorite chips it was game on!" said Michelle. (Photos by The Whole Smiths)

Smoky BBQ Dip/Aioli from The Whole Smiths

Prep: 5 min | Total: 5 min | Makes 4-6 servings


  • 1 cup homemade olive oil mayo (recipe)
  • ¼ cup onion chopped and sautéed
  • 1 tablespoon tomato paste
  • 1 tablespoon maple syrup
  • ½ teaspoon chipotle powder
  • 3 drops liquid smoke
  • ½ teaspoon salt


  1. Add all ingredients together and combine using an immersion blender.
  2. Serve with Jackson's Honest Sweet Potato Chips, sweet potatoes, cucumbers, as a salad dressing.
Smoky BBQ Dip/Aioli from The Whole Smiths