How you make your spinach dip can make or break how well it freezes. In general, mayonnaise and sour cream don't freeze well and can leave your dip watery and grainy after it thaws. If you're making a dip with either of these ingredients, try freezing a small amount for 24 hours to see how it turns out.
For any type -- plain spinach dip, spinach and artichoke, spinach and crab, or some other combination of ingredients -- the same method works, although using a freezer-friendly dip recipe optimizes your chances for success.
There are many recipes for spinach dip that have richness without the mayo or sour cream that can leave your dip out in the cold.
For example, try making a zesty spinach dip by combining 2 tablespoons flour with 1 cup milk in a saucepan. Heat the mixture for 3 to 5 minutes until it's bubbly and starts thickening. Add 20 ounces thawed, frozen and drained chopped spinach, 1 cup salsa and 1 cup of shredded cheese. Bake the dip at 350 degrees Fahrenheit for approximately 10 to 15 minutes, until the cheese melts. Some of the ingredients that work in spinach dip recipes and also freeze well include:
- Hard or semi-hard cheeses such as Parmesan, Swiss and cheddar
- Full-fat cream cheese
- Heavy cream with at least 40 percent butter fat
From Assembling to Freezing: The Basics
You have your recipe ready to go and all the ingredients on hand. Next:
Assemble your dip; bake it until it's bubbly and allow it to cool to room temperature.
Once the dip cools, transfer it to airtight freezer bags or containers. Pack the container or bag almost full, with just a little space at the top to accommodate the dip as it expands.
Label the container with the date that you froze it. Use the dip within two to three months to avoid losing flavor or quality.
To cool the dip rapidly, set the baking pan in a shallow dish filled with ice water.
Thawing and Serving Frozen Spinach Dip
Thaw the frozen dip in the refrigerator to prevent any bacteria from growing as the dip defrosts. The amount of time it takes depends on the size of the container, but typically takes anywhere from a few hours to overnight.
Reheat the dip in a saucepan set over low heat, in the microwave or in an oven set to 350 F until the dip is heated completely through -- usually within 15 to 20 minutes. Alternatively, heat the dip without thawing it by placing it in an oven set to 400 F for 30 to 40 minutes, or until it's hot and bubbly.
If you try freezing a spinach dip made with mayo or sour cream, reheating it slowly and stirring it often while it heats can help improve the texture of the dip.