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can I freeze purchased chip dip?

17 years ago

My sister was visiting and we always buy a bunch of french onion dip that she can only get around here. There is still a large container of it after she left, and I was wondering if it can be frozen. main ingredients are cultured pasteurized grade a nonfat milk, cream,salt, and then a bunch of "stuff" to make it taste good. it's in the plastic container with that plastic "seal" under the lid.

Thanks!

Stacy

Featured Answer

Terri_PacNW

17 years ago

Well like coconut says..give it a whirl..
Or use it to "spread" on chicken or pork, and then roll in crumbs and bake..

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Comments (10)

Ideefixe
17 years ago
I think it would separate or something when thawed. I hate to think what's in that stuff, myself.
coconut_nj
17 years ago
That kind of stuff has alot of stabilizers and such in it, so it might be all right. Might as well freeze it and find out when you thaw it. Smiles. Probably have to give it a good stir up when you thaw it, but I see no reason not to see how it turns out. Can't hurt to experiment, worse that can happen is you'll have to throw it out then instead of in a couple weeks when you don't use it.
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Greens and beans freeze really well. Your dips in the recipes will freeze fine. Especially if flat-packed....meaning a couple cups in a qrt zip-lock...smash it flat and get all the air out. (it will thaw faster later in the fridge overnight ). Save any toppings for toasting/roasting after a thaw. Mock cheese or nuts...i like toasted pepitas. Best to add a bit of fresh for serving like parsley chives or some fresh lemon/lime or ac vinegar like Braggs. Red onion, red pepper topping...I freeze lemon and lime juice in ice cube trays and zip-lock the cubes to add to so many things. I still have a bit of harvest in the garden under some row covers. Lots of greens. I freeze 1/2and- pints of beans, 1/2 pint of greens...wiz it up as needed....but if i made a dip style mix-up i would freeze it as a dip without hesitation. If you make more than you want, (as i do all the time), just try freezing a bit of it for a trial. I prefer freezing rather than letting it sit in the fridge for a few days...then not consuming it and wondering how long it will be edible. I make a similar dip but just pull out a pint of beans, a pint of greens from the freezer and blend the next day. With some fresh stuff... Once greens are chopped and blendered for a dip consistency, they start the process of deterioration quickly. I would freeze within a day...even better right away rather than fridge for any length of time. Fresh first, fresh/frozen next.
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lindac
17 years ago
It'll be fine...whip with a little bitty whisk when you thaw it
Linda C
stacy3
Original Author
17 years ago
thanks everyon3 - I'l throw it in the freezer and let you know how it is when I defrost!
Zach Rowland
11 years ago
Terri that sounds delicious I'm gonna give it a wirl
tami_ohio
11 years ago
I've never tried freezing it. It gets eaten too fast here! That said, if it is in the fridge, I have been known to put a spoon full in mashed potatoes. If you put sour cream in it, and onions in it, you can put chip dip in it.
nannygoat18
11 years ago
last modified: 11 years ago
Because I can't bear to throw good food away, I froze some leftover dip. When I thawed it out about a month later, it had separated and the texture changed.
Rusty
11 years ago
I don't know about French Onion dip, but it surely wouldn't hurt to give it a try. One of the stores here has their own brand of refrigerated Spinach Dip that I love, but there's no way I can use a container of it before it goes bad. So I divided it up into 1/2 cup Glad containers and froze them. It thaws beautifully, no separation and no texture change. So I'm guessing the results vary according to the ingredients. (Well, duh.. . ) Now I can have just the right amount of dip whenever I want it! No waste! Wish I'd thought to try it a year ago!

Rusty
nannygoat18
11 years ago
Definitely, mine was sour cream/mayo based. Ugh.

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