How you make your spinach dip can make or break the way it hangs. In general, mayonnaise and sour cream do not freeze very well and you can leave your bath watery and gritty after it thaws.
If you are taking a bath with any 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 another combination of ingredients & the same method works, although using a freezer-friendly dip recipe maximizes your chances of success.
How To Freeze Spinach Dip?
There are many recipes for spinach dip that have richness without the mayonnaise or sour cream that you can leave your dip out in the cold.
For example, try making a zesty spinach dip by combining 2 tablespoons of flour with 1 cup of milk in a saucepan. Heat the mixture for 3 to 5 minutes until it bubbles and begins to thicken. Add 20 ounces of thawed, frozen, and drained chopped spinach, 1 cup of salsa, and 1 cup of grated cheese.
Bake the dip at 350 degrees Fahrenheit for about 10 to 15 minutes, until the cheese melts. Some of the ingredients that work in spinach dip recipes and also
Freeze it well include
- Hard or semi-hard cheeses like Parmesan, Swiss, and cheddar
- Full of fat cream cheese
- Heavy cream with at least 40% fat
- Milk
From Assembly to Freezing: The Basics
You have your recipe ready to go with all the ingredients on hand. Next:
Step 1: Assembling your dip cook until it is bubbling and let it cool to room temperature.
Step 2: Once the dip cools, transfer 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.
Step 3: Label the container with the date you froze. Use the dip within two to three months to avoid losing flavor or quality.
Advice: To cool soak quickly, set the baking dish in a shallow dish filled with ice water.
Defrosting and Portion of Frozen Spinach Dip
Thaw the jelly soak in the refrigerator to prevent bacteria from growing like the defrost dip. The amount of time it takes depends on the size of the container, but it usually 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 at 350 F until the dip is heated through completely, usually within 15 to 20 minutes.
Alternatively, heat the dip without thawing by placing it in an oven set at 400 F for 30 to 40 minutes, or until hot and bubbling.
Advice: If you’re trying to freeze a spinach dip made with mayonnaise or sour cream, warming it gently and stirring often as it heats up, can help improve the texture of the dip.
