"My relationship with the state of Virginia began when I was applying to colleges in 2009. Of all places in the world, my search for the perfect fit landed me in Colonial Williamsburg, at a small school called The College of William and Mary. Many miles away in Florida, I had never heard of William and Mary before nor been to Virginia. I knew no one in the entire state, and yet, I somehow knew I was destined to be there."
"It was a friend of mine from college who introduced me to a guy who later became my boyfriend: a friend of hers from high school with Virginia roots of his own. The relationship grew, and before I knew it, I was at his parents' house eating something called Hot Virginia Dip, and from that moment on, we were destined to be together."
The narrator moved to Virginia in 2009 to attend The College of William and Mary in Colonial Williamsburg, arriving from Florida with no prior ties to the state. A college friend introduced the narrator to a future husband whose family regularly served Hot Virginia Dip. The recipe first appeared in the 1975 Junior League of Hampton Roads cookbook Virginia Hospitality and became an annual family staple passed down through generations. Hot Virginia Dip is creamy, salty, and savory, relying on chipped beef, a pressed, salted, dried meat sliced thin and historically linked to U.S. military fare.
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