Cream cheese dips are traditionally used to dip pretzels, chips, bagels, and more into.
Creamy, decadent, and delicious, cream cheese dips are good for almost any occasion.
Cream cheese dips can be frozen, but take care as they can alter in taste and texture during the freezing process.
You can have sweet or savory cream cheese dips, making them incredibly versatile. They are incredibly simple to make and armed with our tips, you can always have cream cheese dip on hand. It is a crowd favorite and is sure to satisfy a hungry crowd.
If stored correctly, you can keep cream cheese dips in the freezer for up to 2 weeks.
How to freeze cream cheese dips
It is super easy to freeze cream cheese dips. For best results, we recommend mixing a little heavy cream into your dip. This will help keep the texture smooth when frozen and thawed.
Simply transfer the dip to a freezer-safe and airtight container. If you are using a rigid container then ensure you leave an inch or two of space at the top.
Cover with a layer of plastic wrap before sealing. If you are using a ziplock freezer bag to store your cream cheese dip, press as much of the air out of the bag as possible prior to sealing.
Label the container with the type of cream cheese dip and the date frozen before placing it in the freezer.
If you wish to freeze smaller quantities, we recommend using silicone cupcake molds. These will hold a decent quantity of cream cheese dip but will mean that you do not remove more from the freezer than you can feasibly use.
We suggest filling the cupcake molds about ¾ full, leaving a little space at the top of each. Cover with a layer of plastic wrap and place level in the freezer overnight. Once frozen solid, remove the molds from the freezer and pop the cream cheese dip cupcakes out of the mold.
Transfer the cream cheese dip into freezer bags. For added protection, you could wrap each cupcake individually with a layer of plastic wrap then aluminum foil. If you do not wish to do this, simply transfer to a ziplock freezer-safe bag. Label and date before returning to the freezer.
How to defrost cream cheese dips
You should allow cream cheese dips to thaw gently over a long period of time. We suggest transferring the container of cream cheese dip from the freezer to the refrigerator 24 hours before you wish to use it.
For a faster method of thawing, place the sealed airtight container of cream cheese dip in a large bowl of warm water. Continue to top up the water to keep it warm to allow it to gently thaw the cream cheese dip.
For even defrosting, rotate the container regularly. The cream cheese dip is likely to float, so you may need to weigh it down to ensure this process works correctly.
When thawed, consume the cream cheese dip within one week.
If your cream cheese dip has turned grainy, a little heat could help you to rectify this. The heat gently melts the fat molecules and helps the dip to re-emulsify.
A good way to do this is to place the cream cheese dip in a microwave-safe container. Heat gently in 10-second increments.
Whisk well in between bursts of heat, to ensure the heat is evenly distributed and the dip is as together as possible. It should return to a soft and creamy consistency if you do this correctly.
Another way to get rid of the graininess of cream cheese dips is to place in a bain marie. This is a large, heatproof bowl placed over a pan of boiling water.
The steam condenses on the base of the bowl and gently warms the contents of the bowl. Whisk continuously until the cream cheese dip reaches the desired consistency.
If you plan to use the cream cheese dip in a baked or hot dish, there is no need to follow these steps. If it will be heated, the consistency of the cream cheese dip will likely rectify itself or become disguised in the rest of the dish.
Factors to consider before freezing cream cheese dips
The higher the fat content of the cream cheese dip, the better it will freeze. This is because it will have a lower water content and is less likely to separate when thawed.
Cream cheese can become crumbly and separate into the fat and the water components when frozen.
Blending through some heavy cream prior to freezing works to counteract this. If you do not do this step, your dip may be grainy in texture and may not spread smoothly.
If your cream cheese dip turns grainy or the texture is undesirable, you can use the thawed dips in savory cheesecakes or quiches. These are usually baked and therefore the textural differences are less noticeable.
If you plan to use cream cheese dip in baked recipes, we advise measuring the quantities prior to freezing. Note this down on the label so that you always know how much you are thawing.
You can freeze cream cheese dip, however, it is prone to textural alterations upon thawing. This is due to the high fat content.
Dips that have cream cheese as the main ingredient will not thaw as well as dips made with other ingredients too. These other ingredients will prevent the dip from becoming crumbly.
If your cream cheese dip does alter in texture once thawed, gently heating is likely to return the dip to its original texture. Frozen cream cheese dips work best in baked recipes as the texture changes won’t be as noticeable.
If double wrapped and stored correctly, cream cheese dips can be stored for up to 2 weeks in the freezer. Consume within 24 hours of thawing and do not refreeze thawed cream cheese dips as this could lead to food poisoning.