Yesterday was Dustin's going away party. He's joined the Air Force and leaves for basic training today. I'm so proud of him! He's turned out to be a fine young man in spite of the "mail box incident". He was part of the West Bend/Mallard juggernaut that won the State football championship this past year. And, up until last week when the Air Force signed him on, he was a student at Iowa Central Community College in Fort Dodge majoring in Auto (and motorcycle) Mechanics. His decision to join the Air Force was based mainly on his desire to get a good technical training while seeing some of this world. His parents back him 100% in his decision and everyone is extremely happy for him (except maybe Amy, his girlfriend).
To celebrate his new career his parents threw a party for him. Family and friends ate, drank, laughed and visited all day. His dad made a BBQ pork loin that was to die for. His aunt made her famous Cheesy Potatoes. Jackie brought four (!!) pies. Sister Nicole even joined in the spirit and made a chocolate cream pie. (Way to go, Nicole!) Deb brought a salad of cherry tomatoes and cucumbers which made us look wistfully out the window at the March wind-driven, cold, rain-before-the-snow (the blizzard is raging outside now...) and talk about the gardens we're going to plant this year. Bettina made BBQ Meatballs, Baked Beans, Green Bean Salad and a really good cheeseball. And I brought this Spinach Dip in a bread bowl as well as a fruit dip (which I didn't get a picture of).
This isn't a very good picture of it as I took it right before loading it into the car to head over to the party. From the reactions at the party, I guess everyone liked it. I thought it was pretty good, too. I didn't make the bread though - I bought it at Hy-Vee. But, hey! I tried something new and it was a hit! So, I thought I'd share the recipe with whoever is interested. It's from Shawna over at AllRecipes.com.
Best Spinach Dip Ever
1 cup mayonnaise
1 (16 oz.) container sour cream
1 (1.8 oz.) package dry leek soup mix
1 (4 oz.) can water chestnuts, drained and chopped
1/2 (10 oz.) package frozen chopped spinach, thawed and drained (I used the whole thing.)
1 loaf round bread (Sourdough, rye, whatever. I used pesto.)
1. In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours or overnight.
2. Remove the top and interior of the bread. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping.