How to Freeze Spinach Dip
The ability to freeze spinach dips depends on the ingredients used. Most spinach dips are dairy-based, which would make freezing and thawing problematic. For example, a cream cheese-based dip, when thawed, will crumble and be watery. The same is true for low-fat cheese and sour cream-based dips. These dips will be very watery, due to the separation of water and cream. Quality, flavor, and texture will be lost when freezing these types of spinach dips. If your leftover spinach dip contains full-fat dairy products, such as mascarpone, freezing the dip is an option. Other cheeses used in spinach dips that are equipped to handle the freezing process are mozzarella, parmesan, provolone, romano and swiss cheeses. Ricotta, on the other hand, does not freeze well. Does this Spark an idea?
Things You'll Need
- Spinach dip
- Plastic wrap
- Airtight freezer container
- Freezer plastic zip-top bag
- Whisk
- Heavy cream
Instructions
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Freeze only full-fat dairy spinach dips. The best spinach dips to freeze are those made with mascarpone. Freeze mascarpone spinach dips up to two months before using. Freeze other types of cheese spinach dips for only a period of two weeks.
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Place spinach dip in a freezer-safe container. Top with plastic wrap and seal with a proper airtight lid. Add a label with name of dip, cheeses used, and date. Add a use-by date as well. Tape label to container lid.
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3
Place container in a freezer bag and seal. The bag is another layer of protection against spoilage, leakage and freezer burn.
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4
Thaw dairy-based spinach dips in the refrigerator. Take container out of Ziploc bag and leave in refrigerator until thawed and still cold.
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5
Correct any separation by whisking while dip is still cold. Add heavy cream or sour cream to the dip while whisking to revitalize the dip from its crumbled or watery state.
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