I haven't ever tried it, but I would think the cream cheese would break down and separate.

If you already have it, I would go ahead and freeze part of it. I've frozen cream cheese before with good results, but it did not have sour cream and salmon in it. The salmon may suffer a bit, unless it is lox, in which case I would expect it to be okay.

If you will be able to stir it after defrosting, I think it would be fine. If you expect it to stay in predetermined layers, then you may have less luck. Anyway, better to freeze it than throw it out. You might be able to use it in a quiche after you defrost it and add some spinach to it, or wrap it in phyllo dough and bake it, similar to spanakopita.

Lars

This post was edited by publickman on Fri, Mar 8, 13 at 17:10

Thanks. I guess I'll have to try it. The smoked salmon has already been frozen which is one reason it's turning into dip. Kinda smushy...I don't know what kind it is. It's something my mother got at one of those roadside smokeshops in Port Angeles, WA. I don't know anything about storing smoked fish and it didn't have a label so I put a bunch in the freezer. Terrible, right? But I didn't know when/if it would go bad and we couldn't eat all of it.

I just realized I'll have an occasion to feed the frozen stuff to family members--including the fishgiver--on a camping trip (they are proven to eat anything without complaint) instead of trying to pass it off to potentially more epicurean friends so that takes the pressure off. It will not be wasted!

How did you get it from Port Angeles to your house? I was in Port Angeles only once, going back to San Francisco from Vancouver, BC via Victoria and the ferry. One of the engines on the ferry went out, and I got very seasick, but I was the only one. Back then (around 1978-9 or so) the ferry to Port Angeles was fairly small, compared to the B.C. ferries, which had a lot more traffic. From Port Angeles, I hitchhiked down Hwy 101 all the way back to S.F. and got to see the Olympic Peninsula, the Oregon Coast, the Coast Redwoods in California.

Lars

Lars, you went the long way! 101 is always slow, what with all the scenery and stuff! :)

My parents live up there and threw it in the trunk of the car and drove it down for Christmas. UPS would have been faster but this was free!

I was just wondering the same thing, because I have some leftover cream cheese-based corn, onion, and pecan dip that is too yummy to toss.

All I can add is another idea (in addition to the good ideas above) for what to do if you freeze it and the texture isn't good, and can't be restored by stirring. I love to stir a big spoonful of my dip into scrambled eggs instead of milk or water for an extra-rich, extra flavorful special breakfast. Heavenly! Your dip sounds like it would be even more sensational.

Wanna share the recipe?

You must mean Hwy 1. 101 is inland.

Eileen

I think it was an Ina Garten recipe, with about 4x the salmon and chives thrown in. I just happened to thaw it out today and it was fine. But...it really was a LOT of salmon so less cream cheesy than I had anticipated.