This Top the Tater Dill Dip is seriously addicting and works as a dip for both potato chips and vegetables. Perfect for bringing to a picnic or any pot luck, your guests will not be able to get enough of this stuff… it is like crack sauce. The secret to this one is cream cheese! It also helps to use fresh chives and fresh dill weed.
Here’s a strange fact for you – Top the Tater is a Minnesota thing! I had no idea until I just looked up an actual recipe for this stuff. There are copycat recipes all over the internet, but the difference with mine (and you know I love to make recipes my own) is that I use DILL! I’m nuts about dill and currently have 4 dill plants in my garden so I don’t run out. Top the Tater’s only herb is chives, and while they are great…they go well with dill like they were meant to be together. Makes sense to me.
I’ve dipped baby carrots, cucumbers, yellow peppers, and any vegetable will do. But the best is crinkle cut kettle chips because they are thick enough to hold a lot of dip!
Dare I say that I licked part of this bowl when I was finished spinning the final herbs around? It was messy but so delicious! This couldn’t be an easier recipe because the food processor does all the work.
Song for the Prep: She Sells Sanctuary by The Cult
I just had to match this perfect party song to this dip recipe, partly because it rules and also because I’m learning how to play it on guitar and I can’t believe how interesting it is…brilliant! Play this while the ingredients whip around in your food processor (or blender).
Top the Tater Dill Dip
- June 10, 2022
- 15 min
- Print this
Ingredients
- 8 oz cream cheese, softened
- 1 C sour cream
- 1 tsp lemon juice
- 1/3 C fresh dill
- 1/3 C fresh chives
- 1/2 tp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Directions
- Step 1
- Put everything besides the chives and dill in a food processor, or blender, and mix well. Add chives and dill and pulse until just chopped.
- Step 2
- Serve with vegetables or potato chips.
