One thing both Laura and Steven wanted for their wedding was a relaxed and informal reception.
They didn’t want a cake.
They didn’t want a bridal table.
They didn’t want a big meal.
They didn’t want speeches.
All they wanted was ice cream, dancing under twinkle lights, and a sparkler send off surrounded by their family and close friends.
And they got it!
The dancing under the twinkle lights and the sparkler send-off’s we’re pretty straight forward! (Hint – the key to a successful sparkler send-off at a wedding is to put a pyromaniac brother and brothers-in-law in charge of lighting them with propane torches just ahead of the bridal couple – then taking a series of pictures as they walk through!)
But the food had me stymied for awhile.
The ice cream and toppings were easy – but not enough. We added veggies and my homemade ranch dip, but we still needed more.
We finally settled on queso dip and chips.
Yes, I know it sounds odd – queso and weddings just don’t seem to go together. I knew we needed a step up from the typical Velveeta cheese and salsa dip – a little fancier version without the vivid yellow color.
And we found it – a simple queso dip without processed foods that was a beautiful wedding white color with small specks of the deep red tomatoes! We made it fancy by served it from a large chafing dish with the chips in a large basket beside it.
It helped make the reception relaxed, fun and more of a party!
And since so many guests have asked for the recipe – here it is!
1 can Rotel tomatoes and green chilies
8 ounces cream cheese, full fat
1 pound pepper jack cheese
8 ounces sour cream, full fat
3/4 cup whole milk (or half & half)
Melt together, stirring well and serve warm with tortilla chips or crackers.
We made it ahead of time in large batches on the stove, stirring and stirring, thinking it was always going to be a big stringy, gooey mess and and then there was a magical moment when it all came together into amazing dip!
Then we stored it in the fridge and reheated in crock pots.
You could probably dump all the ingredients in the crock pot and let it heat on low until melted or zap it in the microwave to melt, just remember that stirring is your friend.
It refrigerates well and can be frozen (although it does get just slightly grainy in the freezer).