Driving on the interstate, people passing by
just worried about what the day has in bring.
Sun is not up, but thinking about it
mightily trying to push its way through the cloud covered mountaintop.
Mountains surround us, cars and commuters everywhere.
Yet I am alone.
Alone in my car and alone in my thoughts.
I look to the west, a rainbow appears in the clouds.
It looks like a child chalked it into the sky
and took a paint brush and smeared it downward
through the clouds, past the mountains
and to the ground.
I look to the east, the sun is trying rise.
The clouds are scattered. The sun’s brilliant white rays
thrust through the clouds
creating a radiating halo over the top of the mountain.
I look around, cars and people everywhere.
No one else sees this.
I am alone.
I am at peace.
Was this just for me?
Month: January 2020
Top The Tater Knock-off
A Delicious Veggie and Chip Dip
If you have ever lived in the upper mid-west, chances are you know and love Top The Tater. In my 20 years spent in northern Minnesota, I learned that, like cheese, Top The Tater is a household staple item.
Leaving the upper mid-west means giving up all hope of finding this in any store. If you've never had the opportunity to try this you are missing out on a wonderfully, tasty dip.
It goes great with any veggie or chip and is really good on a baked potato or used in making mashed potatoes.
Top The Tater Knock-off
Tasty veggie and chip dip knock-off of the popular, and delicious, upper mid-west dip Top The Tater
Prep Time15 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Dips
Servings: 11 servings
Calories: 95kcal
Author: Eating With Deb
Ingredients
- 1 pkg cream cheese softened
- 1/4 - 1/3 cup sour cream*
- 2 tsp parsley dry
- 2 tbsp chives or green onions, chopped (or 2 t dry chives)
- 1/2 tsp granulated garlic
- 1/2 tsp sugar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- In a glass bowl, thoroughly mix all ingredients together with a spoon.
- Cover and put in the refrigerator for an hour or so before serving.
- Enjoy with veggies and chips or pretzels.
Notes
*The amount of sour cream you use depends on how thick you want your dip. I find that 1/3 cup will hold up well for chips and veggies. This dip will thicken in the refrigerator as it cools down.
This will last about a week in your refrigerator if using fresh chives and longer if using dry chives, but my guess is you will eat it before then.
Nutrition
Calories: 95kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 182mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg