Vegan Baked Potato Chip Dip

This is a sponsored conversation written by me on behalf of Jackson’s Honest. The opinions and text are all mine.

I think there is a common misconception that party foods, especially chips and dip has to be unhealthy in order to taste good.  This could be further from the truth.  Another misconception people might have, is that hummus is the only vegan dip that people can enjoy with chips.   This is also not true.   Although when I threw a wedding shower for my childhood bestie a few years ago, who happens to be vegan, I actually did serve a hummus.  That is beside the point.

I really love chips and dip.   A lot.   Now that I am older, and I have cut mostly processed flavors out of my diet, I like my chips to be simple and made out of real ingredients.  I usually stick with plain tortilla chips, vegetable chips or a potato chip, just seasoned with salt.

I love these Jackson’s Honest Purple Heirloom Potato Chips.   They are chips made with coconut oil and sea salt.  They are simple, yet a tasty and interesting way to switch up your chip repertoire.

I love that these Jackson’s Honest Purple Heirloom Potato Chips are made with coconut oil.  I love coconut oil, it is sweet and light flavoring and tastes awesome.  These chips are so crispy and delicious.  It is no joke, that I have caught my three-year-old sneaking them out of the bag when I turn my back.

This Vegan baked-potato dip has all of my favorite ” baked potato toppings” in it.  I made this dip using vegan sour cream.  I have had a few different kinds of vegan sour cream- this is tofu-based sour cream and it is delicious.   I have also heard great things about cashew-based sour cream.  I also added garlic and onion powder, fresh chives and of course I had to add some salsa to this ” baked potato dip” platter too.   Everyone knows that salsa makes an amazing baked potato topping.

Vegan “Baked Potato” Chip Dip 


3/4 cup of tofu sour cream

1/4 cup of salsa

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/4 teaspoon sea salt

1/4 teaspoon of pepper

1 teaspoon of dried parsley or fresh parsley

2 teaspoons of fresh chives

Optional your favorite shredded vegan cheese

Method: In a bowl or a platter, pour salsa on the bottom of the bowl.  Set aside.  In another bowl, mix tofu sour cream, garlic powder, onion powder, salt and chives.  Place the sour cream mixture on top of the sour cream and top with more chives.   You can add your favorite vegan cheese if you like too.

Tofu sour cream 


3 ounces of tofu

4 teaspoons of lemon juice

2 teaspoons of white vinegar

1/4 teaspoon of sea salt

1-2 tablespoons of water- in order to get a sour cream- like consistency

Method:  Whip all the ingredients together in a with a mixer or a food processor.  Chill in the fridge.

This dip was really delicious.  I made this when my parents were visiting from Chicago.  My dad was really impressed with how tasty vegan sour cream could be.  This is a delicious way to enjoy a chip and dip platter at a party, without feeling guilty.

This is also a perfect appetizer for any patriotic holiday.  I am loving this ” red, white and blue” look ok. purple. 🙂 

Don’t forget to check out the Jackson’s Honest website- to find where you can get a bag of your own!

This is a sponsored conversation written by me on behalf of Jackson’s Honest. The opinions and text are all mine.



  1. These look so delicious! What a perfect snack!

  2. Purple potato chips? Yes please! I would love to serve these up at our nezy party.

  3. That sounds so good! I am excited to try this because I’m lactose intolerant and never get to eat the dip at parties! I have some tofu in the freezer (I hope it freezes OK)

  4. I can’t wait to try those chips! A perfect dip to along with them too.


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