Top the Tater is the Ultimate Midwestern Dip

A tribute to a heartland classic

By Stacy Brooks

When I was growing up, a lime-green plastic container was a constant presence in the refrigerator. It held a thick, sour cream-based, chive-and-onion-flavored condiment called Top the Tater.

In my family, we used it exactly as instructed: dolloped on top of baked potatoes, served alongside venison steak. I felt lik…

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