Can I freeze uncooked Spinach and Artichoke Dip?
We do spinach artichoke dip as an appetizer whenever we make pizza in our wood-fired oven. But my recipe makes just enough so 2/3 gets cooked in the WFO-tolerant le creuset pan, and 1/3 doesn't. I always freeze my leftover dip, and make the leftovers when we're feeling too lazy to cook, to no ill effect. Maybe the texture isn't compromised because I use fat free mayo? It's an old weight watchers recipe I use (which I find much more flavorful and delicious than the standard restaurant fare, as well as more healthy).