You don’t need to prepare most dips on a week-to-week basis. See what dips freeze well so you can prep in big batches here!
We’ve written so many posts about freezing foods because, honestly, freezing is one of the things that helps us cook smarter. It doesn’t necessarily mean doing more work. It means doing some of the work when you have the time, so there’s less to do when Thursday and Friday roll around.
We’ve shared our guide on How to Freeze Anything, talked about how to keep fried foods fresh and crispy, answered the question of whether you can freeze potato kugel, and shared the things different BCP women always try to have in their freezers, from Esti’s freezer staples to Victoria’s, Leah’s, Shaindy’s, and Renee’s.
And while we’ve mentioned here and there that you can freeze certain dips, we realized we’ve never done a full roundup of the dips we’ve actually tested and freeze ourselves.
So we raided three freezers and collected all the dips we actually freeze to photograph for this post.
Why freeze dips?
It doesn’t take much longer to make a big batch of garlic confit or triple a recipe for techina. Then you have some ready to go in the freezer, and that’s one less thing to do the following Thursday or Friday.
Here are the dips we actually keep in our freezers:
Techina
Fully defrost and then stir really well with a spoon.
Matbucha
Olive Tapenade
Process one can of green olives, one can of American-style black olives, 4 to 5 cloves of garlic, and enough olive oil to bring it together.
Roasted Tomato Dip
Eggplant & Red Pepper Dip
This is the sauce from the Eggplant Shakshuka in Dinner Done 1. You can freeze it blended or unblended.
Tomato Jam
Garlic Confit
Some of us prefer to store it in little aluminum pans so it can easily be warmed. Others serve it at room temperature or place the plastic container on top of the crockpot before shabbos, to warm it slightly.
Chummus
Not everyone loves the texture of hummus after it has been frozen, so this one is personal preference. If you do freeze it, defrost and stir well.
Roasted Jalapeño Dip
For this one, freeze the roasted jalapeño mixture. Defrost and mix with mayo before Shabbos.
See the comments on our Roasted Jalapeño Dip recipe for even more ideas and variations from readers who do a similar hack.
One More Freezer Tip
We keep all our dips together in one bin in the freezer. That way, we can pull out the bin and see what we have left.
We find that when we have a bunch of small containers floating around the freezer, they topple over, get pushed to the back, and eventually get hidden behind everything else.
The bin keeps everything together and makes it much easier to actually use what we have.
And that’s really the whole point of freezing food. It’s not about filling your freezer just for the sake of having a full freezer. It’s about making the busy days a little easier.
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