I want to make them tomorrow for a hen's night on Saturday, but someone told me that I shouldn't make them until Friday.I'm making french onion dip, artichoke dip, tex mex dip & the goat's cheese log I saw on here.Thanks :)
jessie981,
Mar 16, 3:03am
I'd be making Friday evening but preferably Saturday. Dips tend to get darker the longer they 'sit' so don't look so appertising.
julie_,
Mar 16, 3:04am
Really?I know the flavours seem to develop & improve with the french onion dip.The others I haven't made before.
sand8,
Mar 16, 4:26pm
The night before
uli,
Mar 16, 7:58pm
Any dip should be made fresh - I wouldn't even make them the evening before - they would be standing about for 24 hours ...
julie_,
Mar 17, 2:27am
No, they'll be in the fridge.
cottagerose,
Mar 17, 2:38am
I would make the night before and just give the dips a stir the next day.
julie_,
Mar 17, 2:53am
I want to make them tomorrow for a hen's night on Saturday, but someone told me that I shouldn't make them until Friday.I'm making french onion dip, artichoke dip, tex mex dip & the goat's cheese log I saw on here.Thanks :)
jessie981,
Mar 17, 3:03am
I'd be making Friday evening but preferably Saturday. Dips tend to get darker the longer they 'sit' so don't look so appertising.
julie_,
Mar 17, 3:04am
Really!I know the flavours seem to develop & improve with the french onion dip.The others I haven't made before.
julie_,
Mar 17, 4:04am
Thanks everyone for the advice :)
nzl99,
Mar 17, 3:19pm
I made this Artichoke dip and used it over several days.I much prefered it on the third day... flavours had really developed... very tasty. :-)
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