How To Freeze Various Dips - Use Whenever You Like

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You can freeze them in the shell or shucked. I think I read somewhere they are best when used within 3 months. I like freezing them in the shell so I can just pull them out of the bag, defrost in my fridge and steam them up or use in a recipe.
Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. Custard cups or clamshell dishes; place on baking sheets. Bake at 350° for 10-15 minutes or until heated through and lightly browned.

Want to store the excess dip left over from your party last night or want to prepare for youre family get-together dinner a week in advance? Here are some tips on how to freeze various dips for later use.
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Freezing food is a great preservation technique. You may think freezing should be simple, all you have to do is wrap it in plastic wrap and put it in the freezer but it can be a bit tricky when it comes to freezing certain foods. If you don't prepare your food and put it in the correct container, you could actually ruin or spoil your food. To keep your foods preserved and freezer-burn free, check out these tips for freezing your foods.
The possibility of Freezing Dips would depend on the ingredients use to make the dips.
Most dips which have dairy products like cheese, yogurt, cream or mayonnaise, would be a bit difficult to preserve or store in the freezer. A frozen cheese or cream dip would either be crumbly or watery when it is thawed.
Here is a table that shows you the dips you should avoid freezing.
Dips
Result of Freezing and thawing
Low fat cheese and cottage cheese based dips
Crumble or become mushy
Mayonnaise, milk, milk sauces, sour cream, yogurt based dips
Some amount of separation.
Cream based dips
Becomes watery and runny
Custard based dips
Become watery
Dips with cooked egg and raw egg
Cooked eggs become rubbery and raw egg becomes gummy
Dips with tomatoes or greens
Watery and limp
Dips with vegetables
Texture changes may darken
Here are some tips for freezing variety of Dips
If your dip contains full-fat dairy products, such as mozzarella, parmesan, mascarpone or other hard cheeses, freezing the dip is an option. You could freeze dips with mascarpone cheese for a month. Other dips freeze for about a week.
Dips with water content Squeeze out all the moisture from the dip to prevent the formation of ice crystals.
Empty the dip in a freezer friendly or Tupperware container. The container should be filled to the top with about and inch room from the lid. Top the container with a plastic wrap before sealing with the lip.
It is always better to label your container with the contents or ingredients of the food and use before date before you put it in the freezer.
Place your container in a zip-lock or freezer safe bag to give more protection to the food against freezer burn and spoilage.
When you want to use the frozen dip, remove container from the freezer and place in the refrigerator until it is thawed.
If the texture of your dip is altered, you can correct it by whisking, adding to it fresh dairy product like heavy cream or sour cream, full fat cheese or by simply reheating the dip for a few minutes. This will help to recover the texture of your dip which may have gone watery or crumbly.
Though these tips would help to preserve dairy based dips, avoid freezing dips with high water content, for later use. A better option would be to refrigerate your dip for a couple of days and consume it at the earliest.
Image Courtesy - www.maboutiquetupperware.com

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