Freezing salads/dips

Active Poster Joined: Aug 22 2006 Posts: 88

Hi all,
I'm looking for dips or salads that can be frozen, as recently Fridays got very hectic and I would really like to reduce my workload. I keep trying to cook on Thurs night, but somehow something always comes up....
Any ideas would be greatly appreciated!

Posted: Sun, Sep 28 2008, 3:32 am Post subject:

I heard home made techina freezes very well...but I never tried it. good luck
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Beginner Joined: Oct 26 2008 Posts: 9

I make a scallion dip, it's mayo based.....does anyone know if mayo based dips freeze well?

Posted: Mon, Nov 03 2008, 8:51 pm Post subject:

I don’t think anything with mayo will freeze well. it will defrost and become watery which will be hard to mix together again. I freeze salsa. Stuff with tomato, eggplant, pepper, and onions freeze well.
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Posted: Fri, Nov 07 2008, 10:06 am Post subject: re: freezing salads/dips

I froze tehina once but the oil separated once defrosted. Not recommended.
Probably the same with mayo-based thing.

You can freeze plain chopped grilled eggplant. I grill mine, chop into mush and freeze.
It does get a big soggy so you'll need to drain the liquid before serving.

But to be honest, many things I cook on Wednesday night and it's perfectly
fine just in the fridge for shabbat. Like roasted peppers, grilled eggplant, bean salad,
carrot salad. Some actually tastes better if marinated overnight or so. I also think
vinegar/lemon juice slows spoileage. The only salad you can't make in advance is
guacamole (turns brown) or chopped eggs (too scared of food poisoning) and israeli salad.

Posted: Tue, Nov 18 2008, 3:48 am Post subject: re: freezing salads/dips

I just freezed homemade techina - first time -and it seems completely fine! My friend does it all the time. I also froze an eggplant dip. I haven't tasted it yet, but it looks good. It's not made with mayo - just eggplant and vegetables.

Posted: Wed, Dec 17 2008, 1:59 pm Post subject: re: freezing salads/dips

How about trying salad recipes that are really easy and do not require chopping? Prepare the dressing ahead of time and leave in the fridge for a week or so. Before you drizzle the dressing on the salad, leave the dressing out of the fridge for about half an hour, so that the congealed oil liquifies again.
Example:

Balsamic Vinegar Salad
Ingredients:
1 (16 oz.) bag ready Romaine lettuce
1 container grape tomatoes
Dressing:
2 Tbsp Balsamic Vinegar
4 Tbsp (1/4 cup) olive oil
1 tsp garlic powder
1 tsp Kosher salt (use less if you are using table salt)
Preparation:
Combine Romaine lettuce and grape tomatoes in a salad bowl.
In a plastic cup, combine dressing ingredients and mix well.
Pour dressing over salad.

Posted: Fri, Jan 16 2009, 1:52 am Post subject:

I freeze just about everything without mayonaise. For dips with mayo I prepare them with out the mayo, freeze in portions and add the mayo after defrosting. So far I have frozen:
spinach dip, chummous, techina, babaganoush, roasted eggplant - that's all I can think of for now.