Storing
If you have leftovers, you can just keep the dip in the baking dish and place it in the fridge. Just cover it with some foil or clean wrap.
To reheat, place in the oven over a lower heat setting for 5-10 minutes or until it is warm again. Use up within 2-3 days!
You can also prepare the full dip with the jam on it and freeze the ramekins. Just cover it on top with a clean wrap.
When you are ready to bake the ramekins, just place them frozen into your oven and bake them. Just add a lot more extra time to that so that the dip is properly cooked through, about 15-20 minutes more.
Good insights and practical suggestions. Thanks for publishing this.