This is my oh-were-you-planning-to-take-the-bachelorette-party-of-23-people-to-a-winery-in-five-minutes-that’s-weird-because-the-bus-is-an-hour-away-and-they-didn’t-call-you-life-saving dip.
But really, I hosted a bachelorette party for my beautiful baby sister and 16 of her nearest and dearest the weekend before Thanksgiving. We had SO much fun. The theme of the weekend was “Girls Gone Mild” — and we did just that. Friday was a lingerie shower and high school-era rap music and a lot of wine at home. And Saturday morning we went to a local winery — Perissos Vineyard and Winery — for a tour, tasting and lunch (which was fantastic), and then Saturday night we had a mexican fiesta and cooked a big dinner at home.
Doesn’t sound mild enough for you? Well, my mom, her three sisters and my grandmother joined us for our winery tour and lunch. Yup, my sister is so awesome and laid back, she invited our grandmother to her bachelorette party. It was the best.
The low point of my weekend came on Saturday afternoon at 11:25 when I found myself with a grand total of 23 women gathered in the living room, dressed to the nines and armed with sunglasses, cameras, and IDs, expecting a bus to arrive in five minutes. My cell service wasn’t great, and the house was hard to find, so I ran up the hill to call and make sure the bus driver didn’t need last minute directions to pick us up. She calmly informed me that she did not need directions, at least not yet, because she wasn’t going to arrive for another hour. I looked down the hill and swore. (Then I swore at the bus driver because I had talked to her, like, 30 minutes earlier and she told me she was on her way, and didn’t mention that she was running an hour late. Um, rude.)
I was totally buggin. So I had to haul ass to the kitchen, redistribute the food, and squish in extra place settings. (If you don’t get that, please take a glimpse into one of my childhood idols here.) Actually I just called the winery to push back our reservation an hour and marched down the hill to inform everyone that we had a change of plans. Then I pulled a bowl of this white cheddar pimento cheese dip out of the fridge, along with some carrots, celery and crackers. One of my sister’s friends grabbed a bottle of prosecco and started passing out glasses. The weather was sunny, crisp and cool, so we sipped our bubbly in the backyard and took silly pictures with the bachelorette in her veil and sash while we noshed on pimento cheese.
The dip was simple but completely satisfying — creamy, cheesy and a little salty. Perfect to dress up our veggie sticks, and totally decadent on buttery crackers or salty tortilla chips. The hour flew by, and the bus driver arrived right around the time that the pimento cheese ran out. The hour could have been totally stressful, but instead it was an excuse to indulge in this delicious snack and hang out with friends (and moms, and just one grandma) in the sunshine.
And our Saturday turned out great. We loved the tour at Perissos, and really loved tasting their interesting and complex wines (for my Texas readers: the group favorite was a tie between the Serendipity, which was white, and the Italian Stallion, which was red, and both of which should be available at Spec’s soon!). Icing on the cake was our safe ride to and from the winery.
And in conclusion, may I please remind you, that it does not say RSVP [or Girls Gone Mild] on the Statue of Liberty. (Ok, really, if you didn’t watch the Clueless clip and you don’t get that, that’s on you.)
- 8 oz. shredded mozzarella
- 2 oz. cream cheese
- ¼ c. mayonnaise
- 1 T. dijon mustard
- 2 oz. sliced pimentos, drained
- Salt and pepper to taste
- Combine all ingredients in a bowl and taste to adjust for salt and pepper. Refrigerate for at least an hour to allow the flavors to marinate together, but serve room temperature.