In article
>,
Kris > wrote:

> Hello all,
>
> I'm doing a big 40th party for my husband (band, keg & everything -
> what was I thinking?)
>
> Doing heavy hors deouvres and cake for food. Trying to make much
> ahead. The Syrian meat pies & curry chicken phyllo triangles are
> already in the freezer. I'm also making several dips (Pan Fried Onion
> dip - has mayo & sour cream, Tuscan white bean dip - similar to
> hummus,and grilled eggplant Baba Ghanouj).
>
> How far in advance do you think I can make these? I'm sure the night
> before is safe, but am wondering about before that.
>
> I hate it when recipes don't goie out simple info such as "can be made
> 2 days before"!!!!
>
> Any advice welcome - unless,of course, you are rude.

Dips are very easy to make, so why not make them the morning of your
party? You can probably prepare the ingredients the day before.