Evening Picnic

We were supposed to have a picnic but due to the inconvenience of eating Korean BBQ and 東坡肉 with rice, we decided to eat at church instead.

Attendance = 5

Since it's summer break, some people left SoCal to be with their family, others are in the midst of finals. For those that came, we had a wonderful dinner (with lots of leftover) and took a walk around a man-made lake in Irvine. I am not sure what the park is called, but it's by the Woodbridge $1 theater and Ruby's.

After our little so-called 'exercise', everyone came over to our home to hang out. I went over to Stater Bros to get some groceries. BTW, Coke branded 2-liters are $0.69, limited 8. Of course, I grabbed 8 bottles - stock up for cell group.

So we came back and I began making some spinach dip. After doing some research online, I found out that there are two types of dip - cold and hot. Since we had a block of frozen spinach, we ended up making both kinds. here is the quick and easy recipe:

COLD SPINACH DIP

• frozen spinach (squeezed dry)
• leek soup mix
• onion powder
• sour cream
• mayonnaise
• salt & pepper to taste

Mix everything together and chill for 2 hours before serving.

HOT SPINACH DIP

• frozen spinach (squeezed dry)
• leek soup mix
• onion powder
• sour cream
• cream cheese
• pepper jack cheese
• cheddar cheese
  
• milk
  
• salt & pepper to taste

Mix everything together based on your preference of sour cream vs cheese. The milk is to help the consistency of the dip. Lastly, cover the mixture with jack and cheddar cheese. Bake at 375 for about 30 minutes until cheese is bubbly and begin to brown. Serve with crackers.

Yummy.