Coristini or crackers pair well with seafood dip.
Preserving food correctly makes the difference between tasty leftovers and inedible ones. Seafood dip contains ingredients -- shellfish, vegetables, butter, cheese and spices -- that make it burst with flavor. But freezing it requires considering these ingredients and how long each will remain fresh. Recognize which items freeze best, particularly the cream-based components, and consider substitutions to your recipe so that the texture and taste remain appetizing after thawing.
Instructions
1. Pour the seafood dip into a plastic or glass freezer-safe container, leaving an inch or two of head space to allow for expansion as it freezes. Seal the lid on the container. If the dip is hot, allow it to cool at room temperature.
2. Use a permanent marker to write the contents and the date on a piece of masking tape. Affix the tape to the exterior of the container so you'll remember what it holds and how long it has been frozen. Fish stores safely in the freezer for three to six months, according to the National Center for Home Food Preservation.
3. Place the container in your freezer until the day before your wish to use it. Thaw the seafood dip in the refrigerator for 24 hours before serving.
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