[Flutters]

Just wondering if anyone knows if I can make a spinach cob dip & mexican layered dip in advance?

The mexican one is just cream cheese mixed with taco seasoning & milk, and the spinach one is sour cream, mayonaise, spinach, onion & spring veg soup..

Any reason anyone can think of that would mean I shouldn't make them today for DD's birthday party tomorrow afternoon? I don't know if the cream cheese should be eaten straight away if it's been softened out of the fridge & if the frozen spinach would go a little funky?

[Ehill]

Sometimes I make the spinach and ricotta mix for canneloni earlier in the day for that night. I find it goes watery (the water kind of seperates) which is from the spinach. That would be my concern. I would mix everything else (I wouldnt give two hoots about the cream cheese) but add the spinach the next day.

Mexican one sounds fine.

[adnama]

Also don't add it to the bread until serving, it will go soggy

[~Supernova~]

Being frozen spinach I'd definitely be a little concerned about the water content. You could try squeezing it out a lot? As per pp, the cream cheese is a non issue for me.

[MrsLexiK]

Are you doing the proper Mexican layer dip? (With beans, tomatoes, etc?) if so then no, you could cut the tomatoes, onion and olives up but it will go watery (mind you I use sour cheese for mine)

If you are using frozen spinach again it will go watery but nothing wrong with either of the above being made the night before.

[Ehill]

Being frozen spinach I'd definitely be a little concerned about the water content. You could try squeezing it out a lot?

I put mine in a seive and squeeze out as much water as I can but the water still seperates. I dont really care with canneloni as I give it a quick stir and I am cooking it but for a dip with cream cheese......eeeek could be a bit wrong the next day!

[Flutters]

Thanks for the replies, I decided not to risk the spinach one overnight do that's happening in the morning