No party is complete without spinach artichoke dip, though as an experienced host will know, there's often some leftover once all your guests have gone home. This may leave you wondering, "Can you freeze spinach artichoke dip?"
In fact, you can, as long as you know the right and wrong ways to do it. The key is packaging it properly and thawing it gradually. To learn more about each step of the process, take a look at our in-depth guide below.
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How to Freeze Unbaked Spinach Artichoke Dip
If your spinach artichoke dip is unbaked, you can freeze it first and keep it on hand for your next party. Just follow these simple steps.
1. Prepare and Package Your Dip
If you prepared your spinach artichoke dip in a pan but haven't heated it yet, storage is even easier. Simply spread the mixture evenly in a pan, and you're good to go.
Otherwise, you can spoon the contents into resealable freezer bags to unpackage later. This may be a better option for long-term storage as it creates a stronger air-tight seal.
Once your dip is packaged, cover it tightly with plastic wrap or aluminum foil. This is especially important if you plan on storing the dip longer than a week or so. After that time, ice crystals will begin to form on the dip, which will make it soggy once it's thawed.
3. Label and Date
Spinach artichoke dip doesn't keep in the freezer longer than 3 months, so be sure to use it in this timeframe. To keep track, make sure to label the bag or pan clearly in permanent marker with the name of the dish and the date.
4. Thaw, Heat, and Serve
As long as more than three months haven't passed since you froze your dip, feel free to thaw it anytime you like. The best way to do so is to place it in the fridge 24 hours before you're ready to heat it. If you were storing your dip in resealable plastic bags, you would need to transfer it to an oven-safe dish first.
Note: Never immediately transfer a cold dish from the fridge to the oven. Allow it to cool down at room temperature first.
How to Freeze Baked Spinach Artichoke Dip
Storing baked spinach artichoke dip is similar to storing the uncooked kind, but with a few crucial differences. Be sure to pay attention to the details for fresh and flavorful results.
1. Allow Your Dip to Cool, and Then Package
First, make sure your spinach artichoke dip has returned at least to room temperature before freezing. Failing to do so will add moisture to the freezing process, which will cause it to become soggy when thawed. Freezing a hot dip can cause problems with the packaging.
When ready, you can store your dip the same as the other method, either in a pan or in resealable plastic bags.
2. Label and Date Your Container
Make sure your container is sealed tightly so air cannot penetrate inside. Once packaged, label and date your container. Baked spinach artichoke has a shorter shelf life than unbaked, so plan on eating it within 2 months for best quality.
3. Thaw and Heat
You can thaw your dip the same way as the method above, by putting it in the fridge 24 hours before you are ready to bake. To bake, make sure to cook at a low temperature (325 degrees Fahrenheit) to avoid burning the dip. Heat for 15 minutes and then check for doneness.
Making Spinach Artichoke Dip
As delicious as this spinach artichoke dip is, it's a cinch to make. Just gather all the ingredients and follow a few simple steps for hot and cheesy perfection.
- 8 oz cream cheese, room temperature
- ¼ cup mayonnaise
- ¼ cup Romano cheese, grated
- ¼ cup Parmesan cheese, grated
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon garlic salt
- ¼ tsp dried basil
- ½ cup frozen spinach, thawed and chopped
- one 14-oz can chopped artichoke hearts
1. Get your ingredients and pan ready.
Start by preheating your oven to 350 degrees Fahrenheit. While it heats, thaw your spinach, chop your artichoke hearts, and grate your cheese. Grease a small baking dish.
2. Combine the ingredients.
In a medium bowl, mix the cream cheese, mayonnaise, Romano cheese, Parmesan cheese, garlic, and basil until evenly combined. Then add the chopped artichokes and spinach gently so as to avoid breaking up the vegetables too much.
When the mix has an even consistency, spoon it into your baking dish and smooth until it has a flat surface. Top with an even coating of mozzarella cheese and slide into the middle rack of your oven.
Bake for 25 minutes, or until the mozzarella on top is brown and bubbly. Allow to cool before serving.
Three-Cheese Spinach Artichoke Dip
- 8 oz cream cheese room temperature
- ¼ cup mayonnaise
- ¼ cup Romano cheese grated
- ¼ cup Parmesan cheese grated
- ¼ cup mozzarella cheese shredded
- ¼ tsp garlic salt
- ¼ tsp dried basil
- ½ cup frozen spinach thawed and chopped
- 14 oz chopped artichoke hearts
- Start by preheating your oven to 350 degrees Fahrenheit. While it heats, thaw your spinach, chop your artichoke hearts, and grate your cheese. Grease a small baking dish.
- In a medium bowl, mix the cream cheese, mayonnaise, Romano cheese, Parmesan cheese, garlic, and basil until evenly combined. Then add the chopped artichokes and spinach gently so as to avoid breaking up the vegetables too much.
- When the mix has an even consistency, spoon it into your baking dish and smooth until it has a flat surface. Top with an even coating of mozzarella cheese and slide into the middle rack of your oven.
- Bake for 25 minutes, or until the mozzarella on top is brown and bubbly. Allow to cool before serving.
Frequently Asked Questions
Because of the high concentration of fat, spinach artichoke dip couldn't really be considered a healthy choice. Dairy products are full of saturated fats, which slow down your metabolism, cause weight gain, and have the potential to lead to heart disease if eaten in excess.
However, when eaten in moderation, spinach artichoke dip can be a good way to get an extra dose of iron and vitamins A, C, and K.
Chips or crackers are the classic pairings for spinach artichoke dip. However, if you're looking for a more sturdy vessel for your cheesy dip, pita bread is another good option.
Even if you're freezing your dip, eventually it will go bad. If you think yours might be on the edge, there are a few clues you can look for. The first is visual. Look for excessive ice crystals on the surface of the dip, which will cause it to be soggy when thawed.
You can also give your dip a sniff. You may need to wait until after it has thawed to tell for sure. If it has a sour smell, it's better to be safe than sorry.