Freezing Crab Dip?

[eloise forever]

This weekend my husband and I are going to a restaurant that serves this AMAZING crab dip that we love, love, love. I asked for the recipe and they would not reveal it. So, my plan is to get an extra order of the dip to go and then freeze it in small protions for later use. My question is, will it be OK to freeze this? I am pretty sure that it is cream cheese based. At least, it is a very creamy-textured dip. Help!

[eloise forever]

OK, so I just found this thread: http://www.cookinglight.com/bbs/Forum1/HTML/003191.html .

Norma said the crab will be rubbery after freezing. That makes me sad. Anyone else with thoughts on how the crab will fare? I was also wondering about the cream cheese part..

[sneezles]

I don't think it would freeze well at all. The only way I know that cream cheese successfully freezes is in cheesecake. If you subscribe to Bon Appetit, it has a great reader recipe request column, you might try asking them to get the recipe.

[eloise forever]

Sneezles, you're right about cream cheese. I forgot that I have frozen cheesecake! So, what is it about the dip that you think will make it a bad candidate for freezing?

[sneezles]

Unless it is a hot dip where the cream cheese has been cooked, it will separate on defrosting. Maybe you could reincorporate back in but I'd try just a small portion first.

[eloise forever]

It IS a hot dip! Yay! So this means that it ought to do OK in the freezer? I don't think it will stay in there very long anyway because we really pig out on this stuff. It will be calling my name...

[This message has been edited by eloise forever (edited 02-12-2001).]