Whether trying to deal with excess spinach-and-crab dip from a party or doing food prep ahead of time, freezing mayonnaise or sour cream-based dips may be a trickier solution than it seems. With a little creativity, though, you can store and revive spinach-and-crab dip.
Things You'll Need
- Plastic container or plastic freezer bag
Freezing and Reusing Spinach Crab Dip
Remove water from the spinach by first straining the cooked spinach, and then pressing it gently between a few paper towels. This will help prevent ice crystals from forming and separating the mixture once you freeze it.
Package the dip in a freezer-safe plastic container or plastic bag. Fill the container to about a half inch from the top. This will keep as much air as possible out of the container while giving the dip room to expand while freezing. About an hour into the freezing process, burp air pockets out of the container.
When ready to use the dip, defrost in the refrigerator. Depending on the mayonnaise content of the particular recipe, a vigorous stir may be enough after defrosting. But mayo and sour cream can separate and change from creamy to lumpy. One option is to heat the dip briefly over the stove-top, stirring frequently. This can help to reconstitute the texture of the binding ingredients.
Thawed spinach dip may be a little more watery than the original rendition. Try adding more mayo, spinach, or sour cream.
Put a new twist on the old spinach and crab dip by mixing in shredded mozzarella or Monterey Jack cheese and baking the dip at 350 degrees for 15 minutes or until bubbly. Or try adding extra sour cream and serving over baked potatoes, steak, or chicken.