It's easy to make too much food when hosting a party. It happens to the best of us. You over estimate guests' hunger or people who rsvped don't show. If you don't want to spend the next week eating leftover enchiladas from your Mexican fiesta, or a surplus of goat cheese frittata from your Sunday brunch, simply turn the leftovers into dips to serve at a future date:
- Blend or process the enchiladas/frittata/leftovers in a blender or food processor.
- Thin to the desired consistency with sour cream/yogurt/mayonnaise/condiment.
- Bake in the oven for a hot bubbly dip, and serve immediately with tortilla chips, crackers or croutons. Or freeze and unthaw at your next impromptu dinner party or when guests unexpectedly visit.