When you thaw it out, if you don't like the texture for dip, you can spread it on chicken or fish before baking, or use it as a baked potato topping, or put it on top of nachos ....

In a tight container I think it can be frozen for a few weeks. Might be runny when you defrost, but heat and mix.

I had some people over for dinner last night and I made spinach dip as an appetizer to have with some crackers and cut up vegetables. There is a lot left over and I'm wondering if I could freeze it or would it completely ruin the texture. The dip was made with mayo, sour cream and feta cheese along with spinach, lemon zest, salt and pepper.

We are going on vacation on Friday and we won't finish it by then. It was good and I hate to waste it.

Does anyone have experience freezing these types of items?

Thanks.