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.